Making these Earl Grey Chocolate Scones opened up a whole new avenue for scone making.
It confirmed my adoration of Earl Grey (Bergamot). And it doesn’t just have to be in tea.
The inspiration came, after having a craving for the hot aroma of Earl Grey tea, but I was quickly disappointed to find, that I reached the end of my Earl Grey tea supply.
I remembered, that my sister, had left her Bergamot essential oil here at my house. So, I thought, making a scone, with Bergamot inside would be a delicious combination, and why not throw some chocolate in there as well?
The chocolate had me swooning I must say. I have never been too eager to add chocolate to a scone. Maybe because, I am not as fond of a sweeter scone. But the chocolate and the bergamot was a perfect combination and created an amazing flavor.
So what was just a simple craving for some Earl Grey tea, turned into some yummy Earl Grey Chocolate Scones
Due to my Mom showering me with Young Living essential oils since I was young, I am a forever lover of Young Living and all the essential oils they sell!
I added about ten drops of Bergamot to the egg and heavy cream mixture. You can adjust the amount of essential oil to better suit your preferences. Ten drops may have been on the heavier side, but I prefer that.
The bergamot oil gave the scone the exact aroma and flavor I had been craving in my tea.
Combine all dry ingredients together. Cut butter into flour mixture. I prefer using my hands to crumble the butter into the flour. I like to know that the butter is perfectly small and crumbled.
Chop up chocolate chips to equal one cup.
Once chocolate is mixed with the flour and butter mixture, add the wet ingredients to the dry.
Stir only to combine. Don’t over-stir. I like my scone texture to be almost sticky.
Flour the baking sheet, cutting board and hands to transfer dough onto. Create a mound with the dough and slice it in half making two smaller mounds. Place the two mounds onto a cookie sheet and cut each round mound into four slices. Gently sprinkle sugar on top.
Bake at 400 F. until golden for 13 – 15 minutes.
Now is a good time to boil some water and make some hot tea 😉
I didn’t need to add butter or jam, they were just perfect.
Store away in freezer and pull out for the following day or when a girl friend comes over for a visit.
They are best when freshly baked, but will last nicely without freezing into the following day. I don’t like the pressure of having delicious scones on my hand and not knowing for sure if they will get fully consumed in one or two days, so I personally like to put my scones away in the freezer once we have enjoyed a few. Then they are there waiting for whenever I may need them. Just microwave for a about 15 – 30 seconds until warm in the middle and they are almost as good as hot out of the oven 😉
Here are some recent yummy scone recipes you may enjoy as well.
Earl Grey Chocolate Scones
2 Cups of All Purpose Flour
1/3 Cup of Sugar
1 Teaspoon of Baking Powder
1/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup of Chopped Chocolate Chips
1 Stick of Unsalted Butter, Preferably Cold or Even Frozen (1/2 cup butter, 8 tablespoons)
1/2 Cup Heavy Cream ( or Half & Half, Sour Cream, Canned Evaporated Milk. My personal favorite is heavy cream)
10 drops of Bergamot Essential Oil
Combine flour, sugar, baking soda, baking powder, salt together. Slice up cold butter into small chunks into the flour mixture. With the hands, begin crumbling the butter into the flour until the butter is completely crumbled into a pea size. Add the 1 1/2 of chopped chocolate and combine together.
In a separate bowl, beat one egg and add heavy cream stirring until well combined. Add the ten drops of Bergamot essential oil and mix well.
Pour heavy cream mixture into the dry mixture. Stir very gently until just combined. With floured hands, remove scone batter and place on a floured surface. Create a slight compact mound and cut in half with the two mounds place onto cookie sheet and slice into four equal parts. Sprinkle a few teaspoons evenly over scones and place baking pan into the oven to bake for 13-15 minutes.
Serve hot with tea, a good book or a dear friend 🙂