Fairy Tale Ending: Elva's (Chocolate Chip) Scones

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

3/4 cup 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.

Bake at 400 for 12-15 minutes or until cooked through and just barely starting to brown.