Once upon a time, long long ago, there was a beautiful woman named Elva who lived deep in an enchanted forest. She had long flowing hair and an amazing scone recipe.
Actually, I have no idea what Elva or her hair looked like or who she even was; I just know that I like her a lot because apparently she was the originator of this scone recipe. She passed it on to my mom's friend Sandy, who in turn made it for a Ladies' Tea my mother attended 15 or 20 years ago.
My mom knows a good thing when she tastes it, so she asked Sandy for the recipe and whipped up a batch one day for my dad and my sister and me. Elva's Scones have been a part of our family ever since.
They are our favorite scones ever.
A lot of scones are dry and heavy, but not these. They are light and fluffy, but also substantial. They pretty much melt in your mouth.
I think by now they really may be more "Blanche, Leah & Courtney's Scones" than "Elva's Scones" because, beautiful as Elva was with her long flowing hair and everything, I am pretty sure she didn't make them nearly as many times as we have.
It's a sentimental as well as delicious recipe to me. When I think about hanging out with my family around the breakfast table, the picture isn't quite complete without a plate of Elva's Scones on the table. My sister and I even chose to have them for breakfast on the morning of our respective wedding days! They are that special.
So if you try these scones, I guarantee it:
Your mouth will live happily everafter. :)
Elva's (Chocolate Chip) Scones
3 cups flour
1/3 cup sugar (plus a little more for sprinkling over top)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon grated orange peel
3/4 cup butter
1 cup buttermilk
currants chocolate chips (a very generous 3/4...more like 1 cup)
Combine dry ingredients. Cut in butter till crumbly. Add buttermilk and
currants chocolate chips; mix till moistened. Gather into a ball, press until it holds together. Turn dough onto floured surface. Knead 12 times. Divide in half. Pat each half into a circle 1/2" to 3/4" thick. Place on ungreased baking sheet. Cut each half into 6 pie-shaped pieces. Pull pieces slightly apart. Sprinkle with sugar.