Chocolate Chip Scones with Brie & Black Berry Reduction

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Chocolate chip scone with Brie and Berry Black Reduction served at the 2018 Chocolate Wine Trail.

Best paired with Adam Puchta Berry Black

  • 2 cups flour
  • 1/3 cup sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup cold, unsalted butter (cut into small pieces)
  • ¾ cup semi-sweet chocolate chips
  • ¾ cup + 2 Tablespoons butter milk (plus a little extra for brushing the tops)
  • 19.6 ounce wheel of brie cheese

Put brie in the freezer for at least 10 minutes. This makes cutting the brie easier later.

Pre-heat oven to 450° F. In a large bowl, combine flour, sugar, baking powder, and salt. Cut the butter into the flour mixture, mix until butter is small and crumbly. Gently fold in the chocolate chips. Add the buttermilk and mix until just combined. Pat the dough into 2-3 inch rounds and place on parchment-lined baking sheets. Brush tops with buttermilk. Bake for 10 minutes. While scones are baking, remove the brie from the freezer, cut the rind off and cut the cheese into ½-inch pieces. Remove the scones from the oven and using a spoon, make a small depression into the tops of the scones. Press a few pieces of the brie into each depression. Return to the oven and bake for an additional 2-3 minutes or until the brie is melted and the scones are lightly golden. Allow to cool a few minutes on the baking sheet before transferring to a wire rack to cool completely. Serve with a drizzle of Berry Black reduction.

Berry Black Reduction

  • 1 bottle of Adam Puchta Berry Black
  • 1 cup sugar

Combine the wine and sugar; reduce over medium heat to desired thickness.