Chocolate Chip Scones

Looking for something for a special breakfast? From our family to yours: Chocolate Chip Scones, a family tested favorite!
Every so often (and not nearly enough) we have a family day that we set aside to spend time together. We all take the day off & spend the day doing fun stuff together that we don’t normally have time to do! On family day, we have a preplanned meal schedule that we try to keep to, these scones are breakfast, & fry-bread is the evening meal (You just might see that on a future post). It’s been a tradition now for about 15 years & we hope it’ll stick with all the kids too! Borrow from our tradition as you create your own…

Scones are Scottish/English pastries and if you ever make your way across the big pond you can try them in their homeland! Spending a few lazy summer days visiting castles and moats, lochs and kirks with my red-headed Scottish mother created a desire to re-create some Scottish delicacies! Hunting down a recipe that turned out better than the tried and true real thing, it still needed a couple tweaks. Changing up some of the white flour to wheat & oat flour we were pleasantly surprised: the whole wheat added hearty, nutty goodness & the oats gave it a beautifully subtle, true Scottish flavor (oats were considered the staff of life in Scotland)! Then we added chocolate chips to really up the health factor😉 & once again weren’t disappointed

1 cup – All Purpose Flour

1/2 cup – Oat Flour

1/2 cup – Whole Wheat Flour

1 TBS – Baking Powder

1/4 cup – Sugar

3/4 tsp – Salt

5 TBS – Butter

3/4 cup – Chocolate Chips (small work best)

1 cup – Heavy Whipping Cream

1: Preheat oven to 425°

2: Whisk together the first 6 ingredients in a large bowl.

3: Cut in the butter until only pea-sized chunks are left.

4: Stir in the chocolate chips.

5: Gently fold in the cream.

6: Pat out to approximately 3/4 inch and either place into a scone pan or cut into circles or squares. Optional: Brush with heavy cream and sprinkle lightly with sugar.

7: Bake for 12-14 minutes or until light to medium golden brown.

8: Let cool for 10 minutes, then serve with whipped cream and raspberry preserves.

TRADITION!

Currents are actually the true tradition, so feel free to substitute dried currants or raisins. However, as much as we love tradition, we much prefer chocolate chips here. Also traditional curd and clotted cream are even better as a topping❤️. However, if you live in small town America, the chance of you finding either in your stores are slim at best. So, the preserves and heavy whipping cream are a good substitute. (I have made my own clotted cream, but to be honest, it wasn’t enough better than plain old whipping cream to be worth the effort.)

Hope

Spero Natural Goods.