2 C flour
1 T baking powder
1 t kosher salt
2 t sugar
1/2 C chocolate chips (I use Ghirardelli 60% cacao bittersweet chocolate chips)
3/4 – 1 C heavy cream
Preheat oven 425. Line baking sheet with parchment.
Combine dry ingredients. Add chips and toss to combine. Add 3/4 C cream and stir well. Add cream 1 t at a time until a soft manageable dough forms. Turn dough out onto a floured surface and kneed briefly until dough sticks together. Roll out to an 8-9” circle, 1” thick. Cut to desired size and shape. (NOTE: Scones may be wrapped, bagged, and frozen until ready for baking and eating.)
Brush with milk or cream and sprinkle with coarse sugar. Bake 15-18 minutes until bottoms are golden and top springs back. Allow to cool 5 minutes on wire rack before serving. (Scones are excellent plain, or add a topping for more sweetness or presentation.)
3 pints fresh blueberries, divided (frozen works well, but fresh are needed for garnish)
4 C Berry juice blend (we use Welch’s Unfiltered Mixed Berry; an alternative is Ocean Spray cranberry, blueberry, blackberry blend)
3/4 C white wine (a Finger Lakes Semi-Dry Riesling is our first choice)
Juice and zest of 1 orange
1/2 C dark brown sugar
Season to taste with cinnamon, nutmeg and cardamom
1 pint sour cream
1/2 t salt
Place 2 1/2 pints blueberries in soup pot. Add berry juice, wine, juice and zest from orange, brown sugar, cinnamon, nutmeg and cardamom. Bring to boil over med-high heat. Reduce to medium and simmer 12-15 minutes.
Remove from heat, cool slightly. Puree in pot with hand blender. Add sour cream 1 cup at a time and blend. Season with salt. Refrigerate at least 4 hours before serving. Garnish with remaining blueberries and a dollop of sour cream for serving.