Diet Killers: Recipes for Readers – Chocolate Chip Scones from Molly MacRae

 

Welcome back to Diet Killers: Recipes for Readers. Today’s recipe is paired with Connie Berry’s Kate Hamilton Mysteries, a traditional mystery series that takes place in the UK. Kate Hamilton, a young widow, is an American antiques dealer with a curious mind and a gift for solving crimes. She’s an intelligent, resourceful character. She’s relatable, too. When romance blossomed between Kate and Detective Inspector Tom Mallory I couldn’t help but cheer them on.

Berry is adept at weaving contemporary and old mysteries into her intricate plots. Kate Hamilton is adept at teasing the twining strands apart, giving readers satisfying resolutions. Berry is also a master at setting a scene, whether she’s capturing the moody atmosphere of a Scottish island or the charms of an English village, I’m right there with Kate.

To date, there are five books in the Kate Hamilton Mystery series, starting with A Dream of Death. Book six, A Grave Deception, comes out December 9, 2025.

Scones, the traditional British tea treat, pair nicely with Berry’s traditional mysteries. Berry stirs the ingredients of her mysteries with a smooth hand, creating delectable books that leave me wishing for more. Scones require a gentle hand to produce tender results. I hope this recipe leaves you wanting more, too.

Chocolate Chip Scones

Ingredients

2 cups all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

1 teaspoon kosher salt

6 tablespoons unsalted butter, cubed, very cold

1/2 cup heavy cream, plus extra for brushing on top

1 large egg, beaten

1 teaspoon vanilla extract

1/2 cup chocolate chips

 

Directions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.

In a large bowl, combine flour, sugar, baking powder, and salt. Cut the butter into the flour mixture with a pastry blender until the butter bits are the size of peas. Add the chocolate chips and stir briefly to distribute them evenly.

In a small bowl, whisk together cream, egg, and vanilla.

Working quickly and lightly (to keep the butter as cold as possible), use a fork to stir the cream mixture and flour mixture together, mixing until the dough holds together (like playdough) and is neither crumbly nor wet and sticky. If it is crumbly or wet and sticky, Add a tablespoon more cream or flour to reach the right consistency.  

Use a rubber spatula or bowl scraper to form the dough into a ball. Turn the dough out onto a lightly floured surface and flatten into an 8-inch disk.

Cut the disk into 8 wedges. Place the wedges on the prepared pan about 2 inches apart. Bake for 15 to 20 minutes or until golden brown. Remove from the oven and cool the scones on the pan for 2 minutes, then move them to a cooling rack and cool for at least 10 minutes (otherwise the chocolate will be too hot and might burn your unsuspecting victims guests).