Blackberry Chocolate Chip Scones

I recently found a recipe for White Chocolate Raspberry Scones, which looked and sounded delicious. Unfortunately, I had no raspberries OR white chocolate chips, but I did have blackberries and dark chocolate chips. So I set about making my variation. I'm posting my version here as the recipe I followed was way, way, too wet (I had to add almost a whole cup more flour) and I also had to increase the cooking time. They turned out pretty well. I like scones, not so light and cakey, not too sweet, no need for perfection, they are deliciously rustic.

Blackberry Chocolate Chip Scones

Prep time: 15 mins    Cook time: 20 mins    Total time: 15 mins    Serves: 8

Ingredients

• 2 cups flour
• 2 tsp baking powder
• 3 tbsp sugar
• 3 tbsp butter
• 1/2 cup buttermilk (or use 1/2 Tbsp vinegar and add milk to make up to 1/2 cup, let stand 10 mins)
• 1 egg
• 1/4 cup blackberries
• 1/3 cup chocolate chips
• 1 tbsp milk
• Sprinkling of granulated sugar

Instructions

1. Preheat oven to 350 degrees/F.
2. In a medium bowl, combine flour, baking powder and sugar. Whisk together.
3. Using a pastry cutter, two knives (or if your butter is hard enough- a cheese grater) cut in the butter into the flour mixture.
4. In a separate bowl, whisk together the egg and buttermilk.
5. Add the chocolate chips to the flour mixture and stir to distribute.
6. Add the wet mixture to the dry ingredients and stir to combine. Mix until it is consistent in texture. If dough is too sticky, sprinkle in another tablespoon or two of flour, or if dough is too dry, add another tablespoon of buttermilk. The dough should be able to come together to easily form a ball but without being overly sticky. Do not overmix as the dough is delicate.
7. In a small dish, smash the raspberries with a fork just to break them down a bit.
8. Incorporate the smashed berries into the dough.
9. Using your hands, roll the dough in a ball and flatten slightly into a disk shape, about 7-8 inches in diameter.
10. Using a knife or pizza cutter, cut the disk into 8 wedges to form the scones.
11. Transfer the scones to a baking pan lined with a silicon mat or parchment paper.
12. Using a pastry brush, brush the scones with the tbsp of milk and sprinkle the granulated sugar over the tops.
13. Bake for approximately 15-20 minutes or until edges are golden brown.
14. Once they have cooled slightly drizzle the tops with melted chocolate (because you can never have too much chocolate). 

I enjoy these for dessert, a snack, or even breakfast...how can you go wrong?