So I just kind of had a moment last night.
It was 9pm. I was exhausted (too many late nights and crappy naps this week).
I just wanted something with chocolate in it.
But I didn’t feel like making cookies.
I didn’t really feel like making anything.
But you can’t eat cookies for breakfast – so I thought to myself, I”ll make some chocolate chip scones.
With my husband being a baker, any baking in our house usually involves scales and fancy recipes from big baking test books.
Granted, these recipes are phenomenal, and using a scale and measuring by weight instead of volume is really the way to go.
But sometimes you just don’t want to do it that way.
I just want to grab a bowl and some measuring cups and kind of whip something up, quickly, so I can go back to lounging with my feet up.
So I did a quick internet search, and found a seriously awesome recipe.
The result was a light scone with a tiny bit of exterior crunch.
It took one bowl, and by the time the oven had reached 425 degrees, the scones we’re ready to cook.
Yes – I made a mess. I always do. Somehow I got flour everywhere, and whilst chopping my weird chocolate morsels(? – they weren’t chips – they were like big flat discs – but that’s what I had to work with) in my Pampered Chef chopper, the bottom came out and I spilled crumbled chocolate pieces all over the floor and counter. But a 10 seconds sweep took care of it, and in 14 minutes I had to most delectable thrown-together-super-last-minute chocolate chip scones ever.
I found the recipe here at Women’s Day.
Normally I wouldn’t choose a Women’s Day recipe (don’t ask my why, I just wouldn’t). But I am so glad I stumbled upon it. I have never used sour cream in a scone recipe before, and it was just so easy.
Like I said, I did it all in one bowl, and achieved this by mixing the wet ingredients in a larger measuring cup, but since the recipe directions say to make a well in the middle of the dry ingredients, I think you could also mix them together in the dry bowl before incorporating with the dry ingredients, if you wanted to. I also flattened out and cut my dough disk on the baking sheet, because I was lazy and didn’t feel like dirtying an additional surface.
I also used 60% cacao chocolate pieces – which is technically bittersweet – instead of semi-sweet – and I think the scones are PERFECT like this. I used these because they were the only “chocolate chips” I had in the house, but I am sooooooo glad I did.
Otherwise, I stuck to the recipe.
Happy late night, or early morning, or late morning baking to you all!