One of the pure and simple joys I’ve found in life is the sunday breakfast. I’ve attested to my love for breakfast before, and could eat it all day, every day. But there is something about breakfast on weekends. You all know what I mean. The quiet house, soft breeze, faint sunshine drifting in through the curtains. Now, realize that I’m not talking about the overrated brunch. With the long waits, annoyingly loud customers, impatient servers, and mediocre food, I am not a brunch fan. The few times I actually enjoyed brunch was when my friend’s parents hosted an Easter Brunch, fully equipped with a waffle bar and never-ending mimosas.
It’s hard to pick a favorite but one of my all-time favorite breakfast options are scones. (I used to love pancakes and french toast, but my metabolism isn’t what it used to be, so feasting on those bad boys every day would not be wise). In my book, scones win over muffins. Hand down. There is just no battle. The way I see it, scones are like muffin’s older brother. They are big, thick, and (sometimes) tough. They aren’t quaint soft pillows; they don’t promise to melt in mouth. What scones offer are hearty and rich bites, bites that have a thick crunch. They wait patiently for butter, jam, or cream aka their partners in crime to join, and when paired together, they make for a fulfilling breakfast.
Over the weekend, I woke up pretty early, full of energy and utterly starving. I had the baking itch and immediately turned to Nick Malgieri’s “The Modern Baker.” I forget that I have this book so I am trying to test the recipes more. One recipe in particular that caught my eye was one for triple chocolate scones. Did you get that? Triple. Chocolate. Scones.
That basically says it all, right? I’ve never ventured down the chocolate route with scones, and I don’t really know why. I’ve already done a healthy honey nut scone, a decadent cream scone, so chocolate seemed to be the next one in line. Plus, chocolate and scones are the perfect accompaniment to coffee.
This recipe is really simple; all you need is a food processor and your hands. You will get a lot of scones out of this batch so prepare to feed a ton of people or you can do what I did and freeze them for later use. The aroma from these scones will make your mouth water, and you will start to get antsy halfway through the baking time. The bottoms of the scones got a little brown in my oven, but that was ok since they were already brown to begin with. The medley of milk chocolate, bittersweet chocolate, and cocoa powder make this more dessert than breakfast, but I’m not one to judge. Use fat bittersweet chocolate chips if you like your scones to ooze chocolate with every bite.
Eating them warm, cozied up in bed with a cup of coffee and a “Family Guy” rerun, I groaned with happiness. This is what Sundays are made. This is what everyone should try. “Family Guy” and coffee, definitely included. I’m curious, how do you celebrate your sundays?
Triple Chocolate Scones
Origin: “The Modern Baker” by Nick Malgieri
Yield: 12-14 large scones
Prep Time: 10 minutes
Cooking Time: 15 minutes
● 3 ounces milk chocolate, cut into 1/4-inch pieces
● 1/4 cup dutch-process cocoa powder, sifted after measuring
● 1/2 cup sugar
● 2 2/3 cups all-purpose flour
● 3 tsp baking powder
● 1/2 tsp salt
● 6 tbsp (3/4 stick) cold unsalted butter, cut into 1/2-inch chunks
● 1 large egg
● 6 ounces bittersweet chocolate, cut into small pieces
● 3/4 cup milk, (I used buttermilk)
Set a rack in the middle level of the oven and preheat to 400℉. Combine the milk chocolate, cocoa, and sugar in the bowl of a food processor fitted with the metal blade. Pulse repeatedly until the chocolate is finely ground. Don’t over-process or the chocolate will melt.
Add the flour, baking powder, and salt and pulse five to six times to mix thoroughly. Add the butter and pulse until it is finely mixed in and the mixture resembles cornmeal, ten to twelve pulses. Add the bittersweet chocolate chunks to the bowl.
Quickly whisk the egg and milk together and add to the bowl. Pulse three or four times rapidly, until all is thoroughly incorporated but the dough doesn’t form a ball.
Invert the bowl onto a floured work surface and carefully remove the blade. Fold the dough over on itself several times to give it a final mixing. Use a bench scraper or a knife to divide the dough into three equal pieces. Pat each piece of dough into a disk about five inches in diameter. Use a floured bench scraper or a knife to cut each disk into four wedges. Arrange the scones on the prepared pan, keeping them about 1 1/2-inches apart all around.
Bake the scones until they are well risen, firm to the touch, and the topping is deep golden color, about 15 minutes. Serve immediately after they are baked. I like to serve them with softened butter, whipped cream, or you can leave them plain. To freeze scones, double wrap in plastic wrap and when ready to serve, defrost and reheat in the oven at a low temperature for five minutes.