Welcome to my very first blog post! Yay! So exciting! I am literally bouncing in my chair with excitement that this is online now. I probably look a little bit crazy to the people around me, but that is okay.. I am that happy! :)
So for now, let's move on to the actual important things at hand, namely the food. And the food is going to be soo good. Especially starting with these scones.
I love the mini versions of scones. They look like little joyous rounds on a plate and they taste amazing. Plus, one can eat multiple scones without the guilt of eating too much. Little life hack right there haha.
I really like the addition of dark chocolate to the subtly sweet, yet savoury flavour of scones. If you never had chocolate on a scone (like I had before I made these), please try! These are simple to make, firm on the outside, fluffy on the inside and I don't know what to say more, I just think scones are amazing. And not just for breakfast. I can enjoy them any time of the day with a nice cup of tea.
I don't really know why I decided to make scones for my very first blog post. I've had so many ideas for posts in the last few months while we were making this website, and one morning I was just craving scones. Needless to say, I made some, added some chocolate chips and loved the result! A few days later, I made a second batch and they came out of the oven looking so delicious I decided to photograph the batch. When I later started to write this post, I was looking through my photos and these just stood out to me, and my very first blog post was born. I hope you will enjoy them as much as I did on that sunny day. If you do, let me know! I would love to hear your thoughts.
recipe for about 9 mini scones or 4-5 regular sized scones
I use homemade vanilla sugar (just stick your scraped out vanilla pods in a jar with caster sugar, it is absolutely amazing), but store bought vanilla sugar will work as well. If you choose to use vanilla extract, use a little bit less buttermilk so the dough won't become too soggy and replace the sugar with regular caster sugar.
As for chocolate, I prefer to use dark 63% cocoa chocolate as I find this provides the perfect balance between sweet and chocolatey goodness in a scone. If you like a sweeter scone, you can try milk chocolate instead.
The trick to getting good scones is not letting the butter in the scones become too warm and soft, so make sure your oven is preheated before the scones go in and refrain from using your hands as much as possible. For mixing the butter into the flour, I prefer to use a food processor. If you do not have a food processor, rub the butter into the flour using your hands, till it resembles a very fine crumb, mix in the sugar and the buttermilk following the steps. Then before cutting rounds and putting the scones in the oven, let the dough rest in the refrigerator for 30 minutes.
I used a tiny scone cutter to make mini scones, but of course, you could also use a regular sized scone cutter. Leave the scones in the oven for 12-15 minutes if you make them larger.
These scones stay good in an airtight container for about 4-5 days and can easily be re-heated. Just put them in an oven on 160C for about 5 min. Enjoy!