Indulge

I have baked a lot of scones with beautiful berries all summer long. Most people like them with sweet blueberries or tart cranberries. I’d rather have scones with chocolate. If you are going to have a scone for breakfast, you are not trying to be healthy… so why not indulge with Chocolate Chunk Scones!?! The tang of the sour cream and mascarpone cheese is balanced by the rich, dark chocolate chunks. The combination of flavors makes these scones delicious, yet they still maintain a fluffy texture.

CHOCOLATE CHUNK SCONES

Ingredients
1 C. flour
2 Tbsp. sugar
1 Tbsp. baking powder
½ tsp. baking soda
¼ tsp. salt
4 Tbsp. unsalted butter, chilled and cubed
1/3 C. sour cream
¼ C. mascarpone cheese
1/3 C. dark chocolate, chopped
Whipping cream
Sparkling sugar

Directions:
1. Preheat the oven to 400 degrees. Line a cookie sheet with a baking mat or parchment paper.

2. In a food processor, combine the flour, sugar, powder, soda, and salt. Pulse to combine. Then add the cubed butter (make sure it is COLD). Pulse until the mixture resembles cornmeal. Transfer the mixture to a medium bowl. Add the chocolate chips, and toss to combine. Then add the sour cream and mascarpone cheese. Using a fork or your fingers, mix the dough just until it comes together. It is better to under-mix than over-mix.

3. Turn out the dough onto a lightly floured surface and pat it into a square, about ¾-inch thick. Cut a + in the square, dividing it into four smaller squares. Then cut each smaller square once diagonally to create 8 small triangles.

4. Transfer the scones to the prepared cookie sheet. Brush the top of each scone with whipping cream. Then sprinkle sparkling sugar on the tops of the scones. Bake at 400 degrees for 10-12 minutes, or until golden brown on top.