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Strawberry-White Chocolate Chunk Scones

I am a fan of the berry-white chocolate chunk scone. Upon entering a coffee shop, I am virtually powerless to resist one with a latte, especially when they’re fresh out of the oven. Fortunately, they’re about as easy as they get to make from scratch – and you can have a dozen for the price of a single. When friends come over, I mix up a batch using whatever berries I have in the fridge or freezer. This past weekend I had strawberries – something I wouldn’t seek out for a scone, defaulting instead to blueberries or blackberries. Roughly chopped, a strawberry is divine in a scone, and a perfect pairing for white chocolate.

These scones couldn’t be easier – with no butter to cut in, you simply need to stir together the flour, sugar, baking powder and salt, then add your choice of berries and chocolate and stir in the cream until you have a soft, thick dough.

Pat the dough about an inch thick – cut into wedges, rounds or squares – whatever you like.

Brush them with a bit of cream (and sprinkle with some sugar) if you want. Pat, cut, bake, and you’re golden. (And so are they.)

Serve them warm, with milk or coffee or tea, to people you really really like. They also do well packed into lunchboxes.

Strawberry-White Chocolate Chunk Scones

3 cups all-purpose flour
1/4 cup sugar
1 Tbsp. baking powder
1/4 tsp. salt
1 cup coarsely chopped strawberries
1/2-1 cup chopped white chocolate
2 cups heavy (whipping) cream

extra cream or milk, for brushing (optional)
coarse sugar, for sprinkling (optional

Preheat the oven to 425F. In a medium bowl, stir together the flour, sugar, baking powder and salt. Add the chopped strawberries and chocolate and toss to coat. Add the cream and stir just until the dough comes together. On a lightly floured surface, knead the dough a few times, then pat out about an inch thick.

Cut into wedges, squares or rounds using a knife, biscuit cutter or glass rim. Transfer onto a parchment-lined baking sheet; if you like, brush the tops with milk or extra cream and sprinkle with coarse sugar. Bake for 15-20 minutes, or until golden. Serve warm.

Makes about 10 scones.

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