Cinnamon chocolate blueberry scones.

I always associated scones with being one of those pastries that hardened into a rock-like substance that you could break your teeth on...I have no idea why I thought this. But anyhow, I didn't change my mind about scones until I tried a petite vanilla variety at Starbucks a while ago. It was soft, sweet, slightly crumbly, and just so darn good in every way imaginable. I couldn't get enough of them!

It's taken me some time, but I've finally gotten around to making scones of my very own. And let me tell you how unbelievably good they are. Really, really, good. So good in fact, that although they are pretty dense and eating one is quite filling, you have to sneak just a couple more bites of another.

These scones have a certain distinctive quality to them. There's cinnamon, fresh blueberries, and of course chocolate thrown into the mix just for kicks. I never realized what an insanely good combination those three ingredients made together. It certainly caught me off guard.

There's a definite homey feel to this treat. They are the epitome of a breakfast and dessert essential, the ultimate comfort food in my opinion. And of course, a delicious treat for a beautiful Spring morning. :)

Cinnamon chocolate blueberry scones:
Recipe adapted from Tyler Florence's blueberry scones with lemon glaze

• 2 cups all-purpose flour
• 1 Tbs baking powder
• 1 1/4 tsp cinnamon
• 1/2 tsp vanilla extract
• 3 Tbs brown sugar
• 5 Tbs chilled butter, cut into chunks
• 1/2 cup fresh blueberries
• 3/4 cup heavy cream, plus more for brushing the scones
• 1/4 cup whole milk
• 1/8 cup cocoa powder
• 1/2 cup of semisweet chocolate chips

Preheat the oven to 400 degrees. In a large bowl, whisk together the flour, cocoa powder, cinnamon, baking powder, and sugar.  Cut in the butter to coat the dry ingredients like crumbs. Fold in the blueberries. Make a well in the center of the ingredients and pour in the cream, milk, and vanilla. Lightly fold to incorporate into all of the other ingredients.

On a lightly floured surface, form a ball and flatten. Cut into 8 triangular pieces, like you are cutting a pizza. Note: If you are having a hard time working with cutting your dough into triangles, you can shape them into round dough balls and slightly flatten them using your hands. Brush scones with heavy cream and bake on an ungreased cookie sheet for 15-20 minutes or until golden brown. Let cool. While cooling, make your glaze.

Cinnamon-sugar glaze:
Recipe adapted from Love and Olive oil's cinammon sugar glaze

• 1/2 cup of powdered sugar
• 2 Tbs milk
• 1/4 tsp cinnamon
• 1 Tbs butter, melted

For the glaze, mix together all of the ingredients in a small, microwaveable bowl. Warm slightly in the microwave. drizzle glaze atop of the cooled scones. Serve and enjoy! Makes 8-10 scones.