Chocolate Chip Soda Bread Scones

Two very important things happened this week in Paris: the first snowfall of the year and my discovery that the “cheese man” speaks English.  I’ve been going to this little cheese shop, or fromagerie, for at least a few months now, but it wasn’t until this week that the “cheese man” decided to say something in English.  I was presently surprised and found myself smiling on my way back home, remembering his sweet attempt to count out the return change to me entirely in English.

The wonderful thing about cheese shops in France, in addition to their attempts to speak English, is the fact that they aren’t afraid of raw milk.  While raw milk is illegal in many states in America, it is readily available in France.  Raw milk undoubtedly has a creamier and more complex flavor, but there is still a lot of controversy over whether it is actually better for you than pasteurized milk or if the potential for bad bacteria outweighs the benefits.  I’m not going to get into this debate at the moment, however, since the reason for mentioning raw milk is simply the wonderful flavor and texture it gives to soda bread (and most baked goods in general).

This recipe is a healthy option for Sunday brunches instead of traditional biscuits or scones.  I’ve added in dark chocolate pieces, but of course you’re free to admit this ingredient or add currants or raisins instead.  These light and flavorful scones are extremely easy to make and don’t take very long at all.  I would serve them with your favorite Irish breakfast tea.

Chocolate Chip Soda Bread Scones

Adapted from the Irish Soda Scones Recipe

1 1/2 cups raw or pasteurized milk
1 tablespoon lemon juice
1 1/2 cups whole wheat flour
1 1/2 cups all -purpose flour
1 tablespoon raw cane sugar
1 teaspoon sea salt
1 teaspoon baking soda
50 grams dark chocolate chopped into little pieces (or currents)

Mix the lemon juice and raw milk together.  Let sit for 10 minutes until the milk starts to curdle.

Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).  Line a baking sheet with parchment paper.

Mix the whole wheat flour, all-purpose flour, raw cane sugar, sea salt, baking soda, and chocolate in a large bowl.  Add the raw milk and and stir with a wooden spoon.  You should have a nice moist dough that is thick enough to stand on its own.  Transfer the dough to a floured surface and kneed just enough to form a ball.  Cut the dough into six triangles and transfer them to the baking sheet.

Bake for about 20 minutes or until they are nice and brown.

Let cool and serve.