Let’s talk about Tyrion. He’s been on the sidelines so far this season, but I trust his day is coming. We love that little guy. He’s quite rugged and harbors his share of bitterness (about the whole ‘least favored bastard’ thing among other issues). He’s also soft and quite sweet on the inside. (Dude, we saw you looking at Sansa in the crypt!)
With all that in mind, it’s time for Tyrion — like White Hot Jon Snow and Sassy Sansa to have his very own scone. For Tyrion we have a mini scone made with whole wheat flour for some grit, and studded with bittersweet chocolate chips. The original recipe from Baker By Nature calls for semi sweet mini chocolate chips, but there is nothing small about the chips Tyrion bears on his shoulders, so I opted for bigger, more bitter chips.
Just as Tyrion has become my favorite character, this might be my favorite scone so far. Scones can feel like such a commitment, but mini scones feel much more doable. Plus, whole wheat flour gives them a wholesome heft that eases the guilt factor of eating so much butter in each bite.
As emphasized in this scone tutorial, make sure your butter is cold, even frozen if you are going to grate it. Making mini scones is just a matter of dividing the dough and making two mounds instead of one, and then cutting each into eight wedges. I pegged the slacker meter by shaping the scone mounds directly on the baking sheet. And yes, they turned out just fine. They may not look perfect, but as with Tyrion, the beauty of these scones lies in their imperfections.
Bittersweet Tyrion Whole Wheat Chocolate Chip Mini Scones
Prep 10 mins
Cook 20 mins
Total 30 mins
Yield 16 scones
- 1 cup whole wheat flour (preferably white whole wheat).
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup light brown sugar, packed
- 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces, or grated on a box grater
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1/2 cup full-fat sour cream
- 3 tablespoons milk
- 1 cup bittersweet chocolate chips
For the egg wash:
- 1 large egg, beaten1 teaspoon milk or water
- 2 tablespoons turbinado sugar (or regular sugar if that’s all you’ve got), for sprinkling.
- Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside. In a large bowl mix together flour, salt, baking powder, baking soda and sugar.
- Cut the butter into small cubes (or, even better, grate it on a box grater) then quickly work it into the mixture (using your fingers, or just two forks if you grated the butter) until it resembles a coarse meal.
- In a small bowl, whisk together the egg, vanilla, sour cream, and milk, then add to flour and butter mixture. Use a fork to stir everything together until just moistened.
- Add in the chocolate chips and gently fold them into dough with a spatula.
- Pour the shaggy dough out onto a clean, floured work surface. Divide it into two equal portions and shape the dough into a 6ish-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet. (alternatively, dump the whole shebang directly onto the parchment lined sheet and form into two mounds
- Lightly brush each scones with the egg wash, then sprinkle the top of each scone with sugar. This is key. White sugar is ok if it is all you’ve got. Turbinado, demerera or coconut sugar gets you bonus points.
- Bake for 16-20 minutes, or until the tops are lightly golden brown.