Hooray for the weekend. Everything feels so much less crazy than it did even a couple of days ago.

Dave and I worked cooking, styling and photographing on a shoot for a client this weekend, but we also saw Gone Girl (it’s an excellent adaptation of the book, but be forewarned that all of the characters are terrible people.) We met friends to watch the world series (go Royals!!) and we ran errands. I harvested several pounds of tomatoes from the garden, even though it’s almost November.

And, of course, we cooked for ourselves a little, too.

You can make these cinnamon-y scones with chocolate chips, but now that I know you can get bulk hunks of dark chocolate at Winco for WAY cheap, I tend to use that instead!

It’s way more fun to have big old chocolate chunks in your pastries, don’t you think?

2 1/2 cups whole wheat flour
1/3 cup white sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 cup cold butter, cut into cubes
3/4 cup milk
1 egg
3/4 cup chunked dark chocolate or chocolate chips

Preheat the oven to 400 degrees Fahrenheit.

In a mixing bowl, whisk together the flour, sugar, baking powder, salt and cinnamon.

Using a pastry cutter or your fingertips, cut the butter cubes into the flour until the mixture looks mealy.

In a different bowl, whisk together the milk and egg. Then, add the mixture to the dry ingredients and stir until just combined. Fold in the chocolate chunks and allow the dough to rest for ten minutes.

Flatten the dough into a circle and cut into triangles. You can either do this right on the baking sheet and leave in a circle (you’ll just re-score the edges after baking and pull apart) or flatten the dough elsewhere, cut and move the triangles to the pan individually. Sometimes it depends on the mood of the dough which works better.

Bake for 17-20 minutes or until a tester comes out clean.

Lightly adapted from The Well Floured Kitchen.