There is nothing quite like rich, buttery scones for breakfast. I have been trying to channel my mother’s talents again by mixing up some homemade dough in the morning. I added decadent chunks of chocolate and freshly grated orange zest, which filled the house with an aroma that will transport even the grumpiest of morning people to a place of chocolate bliss.
In the spirit of making things just a bit healthier, I used a mix of flours and rolled oats instead of straight AP flour. I found that the rolled oats added a bit of texture that I actually liked better (and somehow made me feel less guilty when using a whole pound of butter). These scones are a breakfast made for the weekend: an indulgence after your long work week and a perfect accoutrement to a large cup of coffee and the Sunday Times. This breakfast has a grown-up, sophisticated feel to it, but the chocolate will lure the kids in as well.
Even a superman needs a break every once in a while. I love it when Keith actually sits down and lets me prepare something for him for a change. Baking is becoming my niche, especially because I feel that it is in the genes. There is nothing more rewarding than to make something from scratch for the people you love. After some trial and error, I think this scone recipe is sure to please.
- 2½ C AP flour
- 1½ C wheat flour
- 1½ C rolled oats
- 2 T baking powder
- 4 T sugar (plus 1 T to sprinkle on top)
- 2 3.5 oz bars dark chocolate ( we used Lindt 70%)
- Zest from one orange
- 2 tsp salt
- 1 pound unsalted butter, diced into small pieces
- ½ C buttermilk
- 4 eggs, lightly beaten
- FOR EGG WASH:
- 1 egg beaten and combined with 1 T milk
- Preheat oven to 400 degrees.
- In mixing bowl, combine AP flour, wheat flour, rolled oats, sugar, baking powder, and salt.
- Mix in the diced butter on low speed and combine until butter is in tiny pieces.
- In separate bowl, combine 4 eggs and buttermilk.
- Add egg mixture to the flour mixture.
- Combine until just blended (mixture should be sticky with small pieces of butter).
- Dice chocolate up and mix into mixture.
- Zest one orange and add all but 1 tsp to mixture and combine.
- Roll out dough onto a floured surface, until it is about ¾ to 1" thick.
- Cut dough into 4" squared, and then cut them again in half to form triangles
- Place triangles onto baking sheet lined with parchment paper
- Brush tops of scones with eggwash.
- Sprinkle with remaining sugar and bake for 20 to 25 minutes (until outsides are crisp).