Step 1

1 Position a rack in the middle of the oven and preheat to 400 degrees

Step 2

2 Line a large, rimmed baking sheet (about 13 by 18 inches) with parchment paper or a silicone mat

Step 3

3 Make the berry compote: Lightly grease the outside of a small ovenproof bowl or ramekin (2 cups is more than sufficient) with butter or nonstick cooking spray

Step 4

4 In the bowl, whisk together the sugar, cornstarch and salt

Step 5

5 Add the berries and stir until evenly coated

Step 6

6 Place the bowl in the center of the baking sheet

Step 7

7 Make the scones: In a large bowl, whisk together the flour, sugar, baking powder and salt

Step 8

8 In a medium bowl, whisk together the yogurt, milk, egg and vanilla

Step 9

9 Gradually add the melted butter, whisking constantly

Step 10

10 Add the yogurt mixture to the flour mixture and stir gently until mostly combined, scraping the sides and bottom of the bowl as you go

Step 11

11 Try not to overwork the dough, otherwise your scones could be tough

Step 12

12 Fold in the chopped chocolate, at which point the flour mixture should almost be completely incorporated (a few dry spots are okay)

Step 13

13 Using a No, 16 disher or 1/4-cup measuring cup, scoop and drop the dough into mounds around the compote bowl, spaced about 1/2 inch apart

Step 14

14 (Each portion should weigh about 70 grams

Step 15

15 ) How you arrange the scones depends somewhat on the size of your compote bowl and your preference, but we placed 7 mounds surrounding the bowl (4 1/2 inches in diameter), adding the rest in a second ring around the outside

Step 16

16 Position the second scones near gaps in the first circle

Step 17

17 Bake for 20 to 23 minutes, or until the scones are puffed and golden

Step 18

18 The compote should look cooked down and thickened, though not as set as jam

Step 19

19 Let cool a few minutes (this lets the compote gel a bit more and ensures it doesn't scald your mouth)

Step 20

20 Serve warm, letting people tear off scones and scoop the compote at the table