marzipan dark chocolate scones with raspberry jam

contrary to what everybody from my life as a new yorker probably thinks, there's a lot of human interaction on the farm. human and kitty interaction. i don't think i left the farm once this weekend, except to pick up the newspaper, yet i still had at least eight units of human interaction. farmer wade came to talk to farmer gene, farmer brad came to deliver three dozen (!!!!!!!!!!!!!!!!!) eggies from his chickies, farmer eggdad went about his daily business, and farm girl emily came over with the loveliest ladies for the booziest delightfullest brunch. it's an exciting time because planting just started, so suddenly everyone is outside, milling about, fixing things, putting things in things, gossiping (?)...

and eating scones!!

this weekend all of the hello-nice-to-meet-yous and thank-yous-for-your-eggs came with a scone or four. it was so much fun! everyone smiled a lot and went gaga over them, but i really can't take all the credit because they are based on sarah's recipe. she always posts the prettiest scones and finally they tempted me to make scones for the first time since i stopped doing the overnight shift at the town bakery. 

when i worked the night shift at the bakery, i made a sploogillion scones every night at around 2 am. i became the queen of butter cubing and got to the point where i could get three batches into the oven in approximately negative seconds. the first time i made sarah's recipe, i noticed the dough was much more wet than the bakery's, so i was a little bit nervous, but when they came out of the oven i just about died: they were heavenly. so light, so cake-y, so perfect for noshing on while sipping a mimosa. 

marzipan dark chocolate scones with raspberry jam

makes 8 scones

based on sarah's recipe


8 oz marzipan

1 tb powdered sugar

1/2 c dark chocolate chips

2 c all-purpose flour, plus more for dusting

3 tb sugar

1 tb baking powder

1/2 tsp kosher salt

12 tb unsalted butter, chilled and chopped into  1/2-inch pieces

1/2 c + 2 tb buttermilk or heavy cream

2 large eggs

1/2 tsp vanilla extract

1/2 tsp almond extract

1/2 c raspberry jam


preheat oven to 400. line a baking sheet with parchment and set aside. 

chop the marzipan into small pieces, about the same size as your chocolate chips, and then toss the pieces with the powdered sugar so that they don't stick together. place in a large bowl with the chocolate chips and set aside.

in a food processor, pulse to combine the flour, 2 tablespoons of sugar, the baking powder, and the salt. add the butter cubes and pulse until the butter is pea-sized.

add this mixture to the bowl with the marzipan. in a small bowl, whisk together 1/2 cup of the buttermilk or heavy cream, the eggs, and the extracts. add this to the dry ingredients and stir until just combined with a wooden spoon. turn the dough onto a floured surface and pat out two round discs (try not to work the dough too much). cut each disc into 4 equal triangles and transfer the triangles to the baking sheet. brush with the remaining 2 tablespoons of buttermilk or heavy cream and sprinkle with the remaining tablespoon of sugar.

poke a divot into the center of each and spoon in 2-3 teaspoons of jam.

bake for 20-25 minutes until golden brown.

enjoy them all to yourself or give some away immediately because these are best enjoyed the day of!