Ginger Chocolate Scones at Dawn

My poor Leela is teething again. After a very early morning dose of Tylenol and cuddles she graciously went back to sleep and I was left wondering what to do. I could go back to bed for 45 minutes and lie there not sleeping or I could bake!

For a while now a recipe has been floating around in the back of my mind, nagging me like a teacher who knows I’ve got more potential than the B-grade essay I just handed in. Leela’s early morning owies provided the perfect chance to get this recipe right…last week I tried it out but the results weren’t all that scrumptious. So this morning I’d change the flours, I’d dose the salt differently and I’d add MORE chocolate. This morning was my chance to get it right and mmmmmm mmmmmm, right they are!  Steamy tendrils of lush, buttery goodness kissed the rosy sky when these lovelies came out of the oven. Gooey melted chocolate oozed from each piece of baked heaven I pulled from the main. The top of my mouth is still reeling from the heat of those sweet chocolate burns (I am no good at waiting for things to cool down), and my stomach and soul (because, let’s face it- baked goods are as much for the soul as they are the stomach) are singing halleluiah.

So here they are, ginger chocolate scones at the break of dawn.

Preheat oven to 425F. This recipe makes about 12 scones

In a large bowl combine:

1 1/2 c. flour

1/2 c. buckwheat flour

1/2 tsp salt

2 tsp baking powder

3 Tbsp sugar

1 inch of peeled and grated ginger

Into this mixture, cut in 1/4 c. unsalted butted (if you only have salted butter, then please omit the salt from the last step).

Once the butter has been incorporated and resembles a crumbly mass of flour and pea sized bits of fat, add 1/2 c. chocolate chips.

In a seperate bowl, combine 1 beaten egg and 1/2 c. milk

Mix wet and dry together as quick as you can (the less stirring, the better). Shape into scones on a floured surface and then place onto a greased cookie sheet.

Bake for about 12 minutes.


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