Strawberry Chocolate Scones

Strawberry Chocolate Scones

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Scones are made in one bowl and are practically foolproof. Tender and buttery, these English style pastries are similar to a fluffy biscuit and make a great canvas for sweet berries. Serve on their own or with butter and jam.

  • 2 1/2 Cups Unbleached Flour Plus More For Dusting
  • 2 Tablespoon Sugar Plus More For Sprinkling
  • 4 Teaspoon Baking Powder
  • 1/4 Teaspoon Kosher Salt
  • 1/2 Cup Butter (Cut Up And Cold)
  • 1/2 Cup Milk
  • 2 Large Eggs (Divided)
  • 1 Tablespoon Water
  • 2 Teaspoons Vanilla Extract
  • 1 Cup Chopped Fresh Strawberries
  • 1/2 Cup Dark Chocolate Chunks
  1. Preheat oven to 375 degrees.
  2. Line baking sheet with parchment paper. Set aside.
  3. In large-size bowl combine flour, sugar, baking powder, and kosher salt.
  4. Add butter to flour mixture. Using a pastry cutter or your hands, quickly work butter into flour mixture until butter is pea-size pieces, but has not melted. Add milk, 1 egg, and vanilla. Stir until just combined. Using a spatula fold in strawberries and chocolate chunks.
  5. Transfer dough onto lightly floured surface. Gently knead just until dough comes together. Transfer dough to lined baking sheet and shape into a round loaf. Make 4 cuts into dough to form 8 wedges and separate, spacing 2 inches apart on prepared baking sheet.
  6. In small-size bowl whisk together remaining egg and 1 tablespoon water. Brush tops of scones with egg wash. Sprinkle lightly with sugar.
  7. Place in oven 25 minutes until golden brown on top and toothpick inserted in center comes out clean.
  8. Remove from oven and cool on wire rack.
  9. Serve warm or at room temperature.
  10. Makes 8
  11. Prep Time: 15 Minutes Cook Time: 25 Minutes Total Time: 40 Minutes
  12. "Work With What You Got!"
  13. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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