makes 8-10 scones
2 cups all purpose flour
1/4 cup granulated sugar, plus more for topping
1 Tablespoon baking powder
3/4 teaspoon fine grain sea salt
6 tablespoons chilled, unsalted butter, cut into cubes
3/4 cup European sour cream (whole milk sour cream would also work)
1/4 cup whole milk
1 tablespoon vanilla extract
1.5 ounces dark chocolate, chopped
1/2 cup fresh or frozen, wild blueberries
1 tablespoon all purpose flour (if using frozen berries)
egg yolk or additional milk for brushing onto top of scones before baking
Preheat the oven to 425F.
In a medium sized bowl, mix together the sour cream, milk, egg, and vanilla.
In the bowl of a food processor, mix together the dry ingredients (flour, sugar, baking powder, and salt). Add the butter and pulse until the mixture resembles course meal It doesn't need to be perfectly uniform and is best to leave a few pea-sized chunks.
If using frozen blueberries, toss them with one tablespoon of flour to keep them from turning the dough completely purple (optional). Mix the blueberries and chocolate chunks into the dry mixture.
You can make the choice to mix the wet ingredients into the dry by hand in a large mixing bowl or to add them to the food processor. I find that the scones turn out better if I mix this step by hand because it is so easy to over mix scone dough. If you choose to add the wet ingredients to the food processor, only pulse until everything is almost combined.
Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 8-10 wedges and place onto a parchment-lined sheet pan. Brush with egg yolk or milk and sprinkle with sugar.
Bake for 18-20 minutes, until scones are a golden brown color.