Dark Chocolate Blueberry Scones

Blueberry scones with dark chocolate are fluffy, buttery breakfast scones, bursting with blueberries and rich chunks of dark chocolate.

I can hardly believe that it is already Labor Day Weekend–the quintessential days signaling the end of summer vacation are upon us. I realize that in the majority of states, the new school year has already begun, but in Michigan, we have a steadfast rule not to start school before Labor Day.

It’s a law, even! We voted on it. Something about holding on to the last glimmers of sunshine and lazy days of summer until the last possible moment…or maybe it was something about milking the last bit of summer tourism revenue. Either way, I voted for the former.

I’ve been dragging my feet with my own lesson planning with the hope that somehow, some way, if I didn’t shore up the planning, than perhaps summer would go on forever. I still have so much Summer Living to do! Unfortunately, much like Bullwinkle pulling a rabbit out of his hat, my procrastination trick never works. Instead sunshiny miracles, I’m left feeling melancholy for the beach days that will never be, and a need to confront the inevitable long nights ahead in which I’ll need to plan lessons as if it were my job.

Oh, wait. That is my job. Drat.

The guilt of such poor planning on my part can only be assuaged by the buttery goodness stemming from my further procrastination of such necessities.

Translation: I’m hiding in the kitchen and baking blueberry scones in a last ditch effort to stall the inevitable.

Dare I say we all benefit from my foot-dragging approach, because without it, we wouldn’t be munching on these Dark Chocolate Blueberry Scones. If not for my effective procrastination techniques, we wouldn’t have such buttery scones with all of their punchy fresh blueberries, kisses of rich dark chocolate.

And where would we be then? Huh?!

I, for one, would probably be done with my lesson planning, packing up the Sons and heading toward the beach. And what fun would that be?!

(Aww, dang. I’m digging a deeper hole, here.)

But instead of being responsible, I stayed indoors baking. Suffering for my baking addiction craft to bring you Dark Chocolate Blueberry Scones. Because I’m a giver, my Friends. And you need to have these blueberry scones.

Sigh. My job here is done.

So, I guess now the beach will have to wait another day whilst I spend the day delving into Scope, Sequence, and Calendars for the upcoming school year.

Unless of course, you’d like a blueberry pie? Because I could totally drop everything to bake you a pie right now!

Enjoy your dark chocolate blueberry scones, Friends.

♥♥♥

Nutrition

Calories

1642 cal

Fat

74 g

Carbs

209 g

Protein

34 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Kirsten Kubert

Yields 12

Dark Chocolate Blueberry Scones

Fluffy, buttery breakfast scones simply bursting with blueberry goodness, are perfectly complimented by rich dark chocolate chunks.

25 minPrep Time

15 minCook Time

40 minTotal Time

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Ingredients

For the Scones:
• 2 C. all-purpose flour
• 1 Tbs. baking powder
• 1 tsp. kosher salt
• 1 Tbs. granulated sugar
• 6 Tbs. unsalted butter, very well chilled
• ½ C. heavy cream
• 2 large eggs
• 1/2 C. fresh blueberries, rinsed and dried, divided
• 2 oz. good quality dark chocolate, chopped
For the Topping:
• 2 Tbs. milk
• 1 Tbs. raw (coarse) sugar, divided

Instructions

1. Preheat the oven to 400 degrees, and line two rimmed baking sheet with parchment or silicone baking mats; set aside.
2. Beat the cream and eggs together until blended; set aside.
3. In a large bowl, whisk together the flour, baking powder, salt, and sugar to combine; set aside.
4. Fold the chopped dark chocolate into the flour mixture. Grate the cold butter over the flour mixture by running it through the large holes of a box grater. Evenly distribute the shredded butter by gently tossing it with the flour mixture. Make a well in the center. Slowly pour the egg mixture into the well, stirring until just combined.
5. Turn the dough out onto a clean, well floured surface.  Sprinkle a little more flour over top before rolling the dough out to a uniform ½-inch thickness. Scatter half of the blueberries over half of the dough, leaving space in between the fruit, and giving a clean ¼-inch margin around the edge. Fold the other half of the dough over the blueberries, lightly pressing the edges to seal.
6. Turn the dough one-quarter turn, and roll it to a ½-inch thickness again.  Place the remaining blueberries over half of the dough, leaving space in between the fruit, and giving a clean ¼-inch margin around the edge. Fold the other half of the dough over the blueberries, lightly pressing to seal.  Roll the dough to a ½-inch thick square, and then cut six even squares from the large square. Cut each of those six squares diagonally to form twelve triangular scones.
7. Use a spatula to place the scones 3 inches apart on the prepared baking sheets. Brush the tops of the scones with milk and then sprinkle each one with a little coarse sugar. Bake the scones for about 15 minutes or until they are golden brown outside. Once done, allow the scones to cool for 2 minutes on the baking sheets before transferring them to a wire rack to cool.
8. Serve warm.
9. Leftover scones may be stored tightly wrapped in the refrigerator for up to 3 days. Let chilled scones come to room temperature before serving.

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https://comfortablydomestic.com/2013/08/dark-chocolate-blueberry-scones/

Comfortably Domestic - 2016