Enjoy the bounty of spring in these delicate Chocolate Strawberry Scones. Bits of rich chocolate and sweet-tart strawberries add flavor and texture to these classic cream scones.
Course: Breakfast, Dessert, Snack
Cuisine: American, English
Keyword: scones, strawberry
Author: Jessica Fisher
2cupunbleached, all-purpose flour
1/3cupgranulated sugarplus more for sprinkling
6tbspbuttercut in chunks
6strawberriesfinely diced for 1/2 cup
2/3cupwhipping cream plus more for brushing
Preheat the oven to 400 F. Line a sheet pan with parchment paper or a silpat baking mat.
In a food processor bowl fitted with a metal blade, combine the flour, sugar, baking powder and salt. Pulse once or twice to mix. Add the butter and pulse until coarse crumbs are formed. (You can also do this in a large mixing bowl, using a pastry blender, two knives, or a fork to cut the butter in.)
Empty the dry mixture into a large mixing bowl. Add the chocolate chips and diced berries. Toss to combine. In the now empty processor bowl (no need to wash) add the cream and egg. Blend well.
Add the wet mixture to the dry and fold to combine, just until mixed.
Turn the mixture out onto a floured surface. Knead a few times just until everything holds together. Pat the dough into a large circle about nine inches in diameter. Cut the dough into eight wedges.
Separate the wedges and place on prepared pan. Brush with some cream and sprinkle with sugar. Bake 18 to 20 minutes or until tester comes out clean. Cool on rack before serving.
You can also freeze the scones, baked or unbaked. Flash freeze unbaked scones on a lined tray. Once they are hard, transfer the frozen scones to an airtight container and store in the freezer. When ready to bake, place the frozen scones on a baking sheet as directed in the recipe. Increase the baking time about 5 minutes. Alternatively, store baked and cooled scones in an airtight container in the freezer.