I’m still on my honey kick. Trader Joe’s has this fantastic honey dark chocolate mint patty. This treat in turn inspired honey buttermilk scones with dark chocolate. I’ve had a struggle with tempering chocolate lately however, today no major issues. Issues include: chocolate seizing up on me (basically over heating it during the tempering process to yield a mass of chocolate that is worthless) or carefully drawing a design on wax paper which was traced over in white chocolate and then after it set it was to be transferred and positioned on top of a mocha going away cake for my aunt. Obviously the second item doesn’t seem like an issue that is if you get the first part right. Bentley the dog was left unattended for 2 minutes and managed to eat the G and the S and half the design so the message read OOD LUCK USAN instead of Good luck Susan. Go figure.
Bentley made an appearance while I was shooting the scones this afternoon. He likes to perch up on the windowsill and check out the happenings of the kitchen. By the way he turned one last week, Happy Birthday Bentley!
A couple of key pointer to keep in mind when making scones: DO NOT OVER MIX, for those of you who like everything to be completely mixed before eating, baking, etc. you’re about to have some anxiety. Deal. A high quality dark chocolate is important, I used the pound plus from Trader Joe’s that is 72% Cacao. It’s the right proportion of bitter and sweet which is important because the scone its self is very sweet, well duh, it has honey in it. But, say for example, you wanted to sub in milk chocolate, I would venture to say it would almost be too sweet. Someone just rolled their eyes saying “how can anything be too sweet?” Trust my friends…use dark chocolate.
Honey Buttermilk Scones with Dark Chocolate
Makes 12 scones
1/2 C Flour + 1/2 C reserved
1/3 C Sugar
2T Turbino sugar reserved
1/2 C Honey
3/4 C Buttermilk (shaken)
1 C Butter (unsalted) cubed
1 t Baking powder
1/2 t Baking soda
1 pinch of salt
3 oz Dark chocolate
Preheat oven to 350F. Prep a work surface with flour to roll scones out on. In a stand mixer combine dry ingredients on low. Add the butter slowly, continue to mix on low until butter is pea sized, DO NOT OVER MIX. Stop mixer and add 3/4 of buttermilk and all of the honey mix on slow. As soon as the dough begins to pull away from the bowl stop mixer and add remaining buttermilk milk until dough is sticky but not runny. Adjust with reserved flour. Roll dough out on floured work surface to 3/4-1″ thickness and cut scones into desired shape. Bake for 15 minutes or until edges are golden brown. Remove from over and allow to cool. In a double broiler (a small pot with water covered by a bowl) slowly melt dark chocolate while stirring. Drizzle scones with dark chocolate and allow to set up.
Scones are best enjoyed immediately. However, if you’re not trying to eat 12 scones right now they may be frozen for up to one month. To defrost leave scone at room temp or pop in the oven to speed things up.
Recipe adapted from Brown Palace Hotel in Denver, CO.