Strawberry Chocolate Scones

Jeanette Terry is sharing her recipe for Strawberry Chocolate Scones with us today. This is the perfect way to use up your haul from strawberry picking or the farmer's market!

Anyone else still loving strawberry season? The girls and I picked a large bucket the other afternoon and we decided to make strawberry scones and then before I knew it we were adding chocolate chips too! This was definitely a case of more is better and a fun way to teach them something new in the kitchen.

The method for making biscuits or scones is the same. It's a classic technique and for basic recipes like this I always reach for my classic cookbooks. Joy of Cooking and Better Homes and Gardens are two on my shelf with full proof basics and I often use them as a starting point. This recipe pulls from both of those books.

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Strawberry Chocolate Scones

  • 2 1/2 cups all purpose flour
  • 1/3 cup sugar
  • 1 TBS plus 1 tsp baking powder
  • 1/2 tsp salt
  • 6 TBS (3/4 stick) cold butter cut into cubes
  • 1 egg
  • 3/4 cup heavy cream
  • 1/2 cup diced strawberries
  • 1/4 cup mini semisweet chocolate chips

Preheat oven to 425 F. Combine flour, sugar, baking powder, and salt in a large mixing bowl. Drop in the cold, cubed butter and cut it in with a pastry blender or two knives. The mixture should resemble coarse crumbs or pea-sized gravel. Do not let the butter melt or form a paste. This cold butter is much of what will create the lift and flaky layers once it hits the hot oven.

In a separate bowl combine the egg, cream, strawberries and chocolate chips. With a spatula or wooden spoon, gently fold the wet mixture into the flour mixture just until combined. Using the spatula, turn the dough over a few times in the bowl until it forms a ball, but do not over mix.

Turn the dough out onto a lightly floured surface and gently pat into an 8 inch round disk about 3/4 inch thick. Sprinkle a little flour on top and cut into 8 wedges. Place them on a Silpat or parchment-lined baking sheet. Brush with a little milk or cream. Bake for 12 to 14 minutes or until golden brown on top.

***Traditional scones use dried currants or raisins. You can also substitute any other dried fruit. And while my recipe calls for fresh strawberries, I find that biscuit recipes are quite forgiving with dry to wet ingredient ratios. If you find the dough a little too wet simply sprinkle in a little more flour, but most of the time just flouring the work surface and my hands does the trick.

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You can find Jeanette Terry online at wildabandonkitchen.com or @wildabandonkitchen