Once upon a time (okay, a little over a year ago) I worked in a tea cafe. I had been a semi-regular customer there for years when I finally got the chance to be a server there, and I have to say it was one of my favorite restaurant jobs I ever had. And not just because at the end of our shifts, we got to take home one free scone. Yeah, I was spoiled.
What was interesting about the free scone situation was that when I was a customer before I worked there, all I ever ordered was the chocolate chip scone. I loved it! Then when I started my job, I suddenly switched and my favorite became the white chocolate chip scone. No idea what made me switch my allegiance. Now that I don’t waitress anymore and I make my own scones regularly, it felt like the right time to progress into a new favorite chocolate scone.
So stage three: The Black and White Chocolate Chip Scone.
Combining the best of both chocolate worlds, this scone is perfect for the understandable indecisiveness we face when presented with a chocolate chip scone and a white chocolate chip scone. Which do you pick? Answer is now both! I use dark chocolate instead of semi-sweet or milk chocolate here because white chocolate is so sweet that the darker cocoa will temper it and prevent the sweetness from becoming too overpowering. And these scones are the perfect combination of sweet and rich!
Quick note about the chocolate: Dark chocolate chips that you get in a baking aisle tend to be on the larger-than-chips side, so make sure you chop them up a bit so that all the chips–dark and white–are similar sizes. This allows for optimum chocolate dispersal and delicious double-chocolate bites every time.
Top them with some clotted cream and strawberry jam and I DARE you not to eat the entire batch yourself! I know I did! I mean…no I didn’t…totally wouldn’t do that…uh awkward shifty eyes at unintentionally admitting something….okay yeah I shared one scone with my mom then ate the rest myself. Don’t judge me, join me!
black and white chocolate chip scones
- 200 grams all-purpose flour (about 1½ cups + 2 tbsp)
- 2 tsp baking powder
- ¼ tsp salt
- 50 grams ultrafine baking sugar (about ¼ cup)
- ¼ cup white chocolate chips
- ¼ cup chopped dark chocolate
- 150-225 mL heavy whipping cream
Preheat oven to 220°C (450°F). Place rack as high as possible in oven. Line a baking tray with parchment paper and set aside.
Sift flour, baking powder, and salt together in a medium sized mixing bowl. Add the sugar and chocolates, mixing until well distributed.
Add 150 mL cream then work in by hand by rubbing in the cream trying to incorporate as much air as possible until fully mixed. DO NOT OVERMIX. If the mix is too dry, now add the extra cream until the dough is wet enough to hold together.
Place dough on a heavily floured surface and knead a couple of times until relatively smooth. Pat down to desired height (we did about ½ inch). Cut out 5 cm circles with a crimped scone cutter and place on the baking tray. HINT: dip the cutter in flour before cutting out each scone. Knead the extras back together and repeat until most of the dough is used up.
Bake for 8-10 minutes (we did 10) until they have risen and are slightly browned around the edges and on top.