Heart-Shaped Pomegranate Dark Chocolate Scones

Happy Valentine's Day!

Honestly, I often overlook Valentine's Day. It's one of those holidays that isn't very official and you only really celebrate it if you are a kid in pre-k through 4th grade or are in a relationship. I am right smack in the middle and fall into neither of those categories. So I make it a holiday about the people I love. Not romantically. Like friends-and-family. Deep thoughts from Audrey: Valentine's Day is often thought of as romantic-love holiday when it is just a love holiday. And on average people have more non-romantic love than romantic love in their lives so let's make it just a holiday to celebrate love.

And what better way to celebrate those you love than by giving them

yummy

delicious

 downright amazing scones? (the perfect gift, as they can be either breakfast, dessert, or snack)?

Valentine's Day to me has always been about candy and chocolate, because as a kid in pre-k through 4th grade, everyone had to get everyone else in the class a Valentine. The class was divided into four categories: the select few who gave out literal envelopes filled with candy to everyone, the people always made sure to tape a Dove chocolate to theirs (*cough, cough* I did *cough*), the average people who would include a lollipop, and the man-you-gave-me-a-cheesy-Valentine-that-didn't-even-have-my-name-on-it-and-you-didn't-even-include-candy people.

And then you were categorized into what theme your Valentine's were (mine were normally Scooby Doo, for those interested), and they ranged all over the place. The best combination was a funny/witty Valentine with a reasonable amount of candy (so you didn't overwhelm or make them feel guilty by the amount, but didn't skimp).

Aaaaanyways, onto these scones. Wow. They're good. Valentine's Day just seems to perfect time for a special breakfast. Maybe it's because that's how my family would always celebrate, with a decadent breakfast rather than a special dessert, but Valentine's is just tied to breakfast food with me. you eat enough candy during the day to not need dessert after dinner. So have a nice breakfast :).

And these scones are the epitome of nice breakfast.

Molly made them

a while back with raspberries and talked about how they were the best scones ever. They truly are. Probably the only better scones I've had have been professionally ones form bakeries in London and those don't count. Plus, these are totally accessible at any time because they're super duper easy to make (the buttermilk isn't even essential, you can just add lemon juice to milk and let it sit for a couple minutes).

And because I am becoming a little obsessed with pomegranate and it's red and perfect for Valentine's breakfast, I just had to make them. And make them heart shaped. And post about them.

Confession: I ate two and a half of these in one day. Two for breakfast. half while I was taking pictures. I didn't mean to eat the second or half of them, I really didn't. But I was still peckish at breakfast, so i had a half of one. And then I kept pecking at the other half until it was small enough that I thought "well, gosh, now I have to eat it all." And then while I was photographing them, I broke off a piece and then I thought "Well it would just bee silly and rude to break off some then leave it to someone else to eat. So the part I broke off became a half. Whoops.

#noregrets

#wellmaybesome

#butreallytheyarejusttoogood

Fun idea for if when you make these and eat them with family/friends/romantic interest/significant other: each eat half of one, then hold your halves together and say "You complete me!" or "You are are other half!" or something cheesy and great. It's practically better than a Valentine's card.

-Audrey

Facebook

 | 

Twitter

 | 

Instagram

 | 

Pinterest

Oatmeal, Pomegranate and Dark Chocolate Scones

(I've had this recipe so long I don't remember where I got it, sorry!)

1 egg

1/2 cup cold buttermilk

1 2/3 cups all-purpose flour

1 1/3 cups old fashioned oats

1/ 3 cup sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon freshly ground nutmeg

2/3 to 1 1/3 cups pomegranate seeds (or raspberries or blueberries, decrease amount if using a larger berry)

1 stick plus 2 tbsp cold unsalted butter, grated on a box grater or cut into small pieces

Preheat the oven to 400 degrees F and place a rack in the center of the oven.  Line a baking sheet with parchment paper or foil and set aside.

Stir the eggs and buttermilk together and set aside.

Whisk together the flour, oats, sugar, baking powder, baking soda, salt and nutmeg in a large bowl.  Using a box grater, quickly grate the butter until all is shredded and add to the dry ingredients, using your fingers to quickly incorporate the butter and flour mixture.  If you don't have a box grater, you can also simply cut the butter into small pieces and quickly rub the butter into the dry ingredients until it is pebbly.

Pour the egg and buttermilk miture over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together.  Add the berries.

Still in the bowl, gently knead the dough by hand or turn it with a rubber spatula about 8 to 10 times.  Turn the dough out onto a lightly floured work surface and press the dough until you have a circle that is about 1 1/2-inches thick.  Use a 1/4 cup ice cream scoop to portion out 12  scone dough balls.  At this point the scones can be frozen on the baking sheet, then wrapped airtight.  Don't defrost before baking, just add about 2 more minutes to the baking time.

Bake for 20 minutes or until their tops are golden and firmish.  Transfer them to a rack and col for 10 minutes before serving, or wait for the scones to cool to room temperature.