I fight it every year, but it's hard to be in denial after Labor Day that fall is near. But as much as I want to hold on to beach days and barbecues, watermelon and peaches, shorts and sandals, I get excited about fall holidays and baking. These scones are definitely colder-weather food, meant to be enjoyed with a hot cup of tea.
You don't even need a mixer, food processor, or handheld pastry blender to make these because there is no butter. Simply stir together all the dry ingredients and chocolate, add the cream, and stir until the dough comes together. The recipe calls for 3 to 4 ounces of chocolate -- go for the higher amount. A bite of scone that has a hunk of chocolate is wonderfully creamy and bittersweet, but a bite without chocolate is kind of bland. I chopped up a block of Callebaut dark.
My verdict? I'm a creature of habit, and I like my currant scones with Devonshire cream. But these are not at all bad, and you might enjoy them.
