Chocolate-lemon scones

I never thought I'd come to admire scones as much as I do.  But now, I usually make a small batch when I have buttermilk in the fridge.  I'll bake half right away for breakfast and freeze the remainder for another day.  It's so nice to get acquainted with the freezer and to realize all the things, such as scones, that freeze so well for a quick meal when the time comes.  

While I've dabbled in almond scones, I usually default to this buttermilk scone recipe that makes six.  I use a little whole wheat pastry flour with the all-purpose, and usually flavor it with orange zest and dark chocolate chips (I've tried using mini chocolate chips but we prefer the bigger pockets of chocolate).  I didn't do anything earth-shattering here...I simply decided to substitute lemon zest for the orange.  I always default to orange zest when baking and if chocolate is involved (for good reason, I think), and I've been neglecting lemon.

When I tasted these chocolate chip-lemon scones, I realized I should have been more heavy-handed with the lemon zest (here might have been a good way to use lemon extract) and I missed that strong flavor we've gotten so accustomed to from the orange zest.  I decided we needed to splurge on a glaze so I made a simple lemon glaze with confectioners' sugar, lemon juice, and lemon zest.  

A glaze makes any baked good a little more luxurious, don't you think?  And it is an added richness that's called for and even necessary once in while.  The extra pop of sweetness, the lemonade-like flavor and richness rounded these simple chocolate chip-lemon buttermilk scones out nicely.

Some mornings deserve a cup of tea and a scone.

So I've been using the same small-batch scone recipe I started out with back in 2013. I really like it because it uses buttermilk (instead of cream), not an extreme amount of butter (6 tablespoons for six scones), and I mix in a little whole wheat pastry flour. I also flavor it with big rounds of 60% Ghirardelli chocolate chips so that helps us love them all the more!  I make these scones pretty often - whenever I have buttermilk to use up - but I have to say that each time, I am just a little leery of the shaping process.

You see...the dough is fairly dry and crumbly.  I know scone dough should be crumbly but this one is really crumbly!  I think my substituting some of the regular flour with whole wheat pastry flour doesn't help so I usually add an extra tablespoon or so of buttermilk to the original recipe to help the dough come together a little bit easier. You don't want to add too much liquid and lose the flaky texture that bakes up so I practice restraint.  I find that the trick to combining the dough together into a round is to set it over a big sheet of wax paper and then fold/press/knead it together a few times using the wax paper rather than your hands.  That's what I do and end up with the above.  Use a bench scraper to carefully separate the cut dough and transfer it to the baking sheet.  Needless to say, these scones are rather rustic.

Before baking, I brush the tops of the scones with a little buttermilk.  In this case, we had the lemony glaze to drizzle over top, too.  I have to admit, glazing baked goods is fun. 

Sitting down to eat baked goods is fun, too.  One of these relatively small scones is quite filling and will keep you going for a while.

I think we're all so thankful for citrus during the dark winter months.  Now, the sun is shinning, the days are longer, and we're finally shedding our heavy coats and walking leisurely to the market to check out the seasonal produce.  But regardless of the time of year, I'll always keep a few trusty lemons and oranges in my fridge to brighten up our meals with.

Recipe:

Chocolate-Lemon Scones

Based this recipe adapted from Joy the Baker

- Makes 6 (smallish) scones - 

For scones:
1 cup all-purpose flour
1/2 cup whole wheat pastry flour (or substitute with more all-purpose)
2 tablespoons granulated sugar
Zest of one large lemon
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into cubes
1 large egg yolk
1/2 teaspoon vanilla extract
1/4 cup plus 3 tablespoons cold buttermilk
1/2 cup (3 oz.) dark chocolate chips  
Optional: Additional buttermilk, for brushing tops

For lemon glaze:
1/2 cup confectioners' sugar
4 teaspoons (or so) fresh lemon juice
Zest of half a lemon

Preheat oven to 425 degrees.  Place an oven rack on the upper third of the oven and line a baking sheet with parchment paper or silicon mat.

Place flour, sugar, baking powder, baking soda, and salt in a mixing bowl.  Zest the lemon directly on top.  Whisk together thoroughly.  Cut the cold butter pieces into the dry ingredients using a pastry cutter or your fingers (I start with a pastry cutter then finish with my fingers).  Continue until mixture resembles coarse meal.  

In another bowl or measuring cup, beat egg yolk and vanilla into the buttermilk.  Pour this into the dry ingredients and stir together (using a fork) until it starts to come together into a dough (it will be crumbly).  Fold in the chocolate chips.

Turn the dough out onto a large piece of wax paper.  Use the wax paper to gather and gently press/knead the dough together.  Pat into a round, about 1-inch thick.  Cut into 6 triangles and place onto the baking sheet, spaced a few inches apart.  If desired, lightly brush the tops with buttermilk.

Bake scones for 12-15 minutes, until slightly golden brown.

While scones cool slightly, make lemon glaze.  Whisk the confectioners' sugar with lemon juice in a small bowl.  Add more lemon juice (or confectioners' sugar), if necessary, to get a thick pouring consistency.  Add lemon zest and spoon glaze over the warm scones and serve immediately.

To freeze unbaked scones, place individual scones (without glaze) onto a wax or parchment lined baking sheet or plate.  Freeze until solid, then wrap in plastic wrap, foil, and place in a freezer bag or container.  Bake scones straight from the freezer (glazing the tops with buttermilk, if desired), adding a couple of minutes to the baking time, as necessary.  Make and apply lemon glaze after baking.