March 12, 2014
Dark Chocolate Chip Scones
I recently finished Bread and Wine by Shauna Niequist. She explores how relationships are strengthened at the table and how sharing food opens a moment of vulnerability that deepens bonds between friends. At one point in the book she points out that it is ok to still be cooking when your guests arrive. I think we get wrapped up in the idea that we can't focus on anything else while we are cooking or that we would be doing our guests a disservice by not giving them our full attention. I know when we entertain I fall into this trap of needing everything to be done and "perfect" before they arrive.
When I think back to the dinners where I needed help (and asked for it, which is the hard part) I realize those nights were different. The meal becomes more of a community effort and by working on it together each of us opened up in ways we might not just nibbling on an appetizer.
An aside-if you are at all interested in cooking (or eating!) go out right now and get Bread and Wine. I will write a real review of it another day but it's phenomenal. Vulnerable and touching and inspiring. I cried (and I never cry while reading) and highlighted more than half the book. It's gooooood, darlings.
I was in the mood for chocolate when I made these scones, so I simply took the Cinnamon Sugar Scones and swapped things around. I love how adaptable scones are! The dark chocolate elevates these slightly but don't be fooled. My kids devoured these just as much as they do milk chocolate. Considering how many of these I've eaten in the last few days I may just turn into a scone by the week's end.
Have you ever tried cooking with your dinner guests? Did it stress you out or was it more enjoyable than you expected?
Dark Chocolate Chip Scones
adapted from my cinnamon sugar scones which were originally adapted from Brown Eyed Baker
2 cups flour
1 tbsp baking powder
3 tbs sugar (plus extra to sprinkle on top of the scones)
1/2 tsp salt
1/2 tsp cinnamon
1 cup dark chocolate chips
5 tbsp cold, unsalted butter (cut into 1/4 inch pieces)
1 cup milk
1 tsp vanilla extract
Preheat oven to 425 degrees.
Whisk all the dry ingredients together except the chocolate. Add in the cold butter and mix with your hands or a pastry cutter until the mixture becomes sandy with only pea sized chunks of butter left. Add in the chocolate chips and stir.
Pour the milk and vanilla extract into the flour mixture and stir until combined. Pour the dough out on to a floured surface and knead into a ball. Pat the ball into a disc and cut into wedges or use a cookie cutter to cut into circles.
Place on a baking sheet lined with parchment paper. Sprinkle a little extra sugar on top. Bake for 12-15 minutes.