Scones are a quick grab n go breakfast or a weekend treat with your morning coffee. They are simple to make and can take on just about any flavor you can think of. With fresh strawberries coming into season, strawberry chocolate chip scones seem like a good idea.
You’ll need
1 1/2 cup all purpose flour
2 ¼ tsp baking powder
1/4 tsp baking soda
½ tsp salt
6 tbsp. cold butter
1 egg yolk
½ cup butter milk**
½ cup diced fresh strawberries
½ cup chocolate chips
½ cup chopped almonds
Preheat the oven to 375F
Sift together dry ingredients. Add cold butter and using a pastry blender or 2 forks “cut” the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl whisk together the egg yolk and buttermilk. Add to flour mixture and stir till combined.
Fold in your mix ins- strawberries, peaches, nuts, chocolate chips. Use whatever you like.
Turn dough on to floured surface and pat into a square. About ¾ to 1 inch thick. Using a sharp knife cut dough into triangles or use a biscuit cutter for a different shape.
Place on cookie sheet 1 inch apart that has been lined with parchment paper or use a baking mat.
Bake in a pre heated oven for 12 to 15 minutes, until browned on top.
They are wonderful plain but are even better when drizzled with a little powdered sugar glaze. Just mix powdered sugar with lemon juice and drizzle. Store in airtight container. Reheat to serve in microwave for about 20 seconds.
** you can make your own buttermilk in a pinch for baking by combining 1 cup milk with 1 Tablespoon of white vinegar or lemon juice. Let stand for 5 minutes and it’s ready to use.
Strawberry Chocolate Chip Scones
Ingredients
- 1 ½ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons cold butter
- 1 egg yolk
- ½ cup buttermilk
- ½ cup diced fresh strawberries
- ½ cup chocolate chips
- ½ cup chopped almonds
- Powdered sugar optional
- Lemon juice optional
Equipment
Instructions
- Preheat the oven to 375°F.
- Sift together the flour, baking powder, baking soda, and salt in a large bowl.
- Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Whisk the egg yolk and buttermilk together in a small bowl.
- Add the buttermilk mixture to the flour mixture and stir just until combined.
- Fold in the strawberries, chocolate chips, and chopped almonds.
- Turn the dough onto a lightly floured surface and pat it into a square about 3/4 to 1 inch thick.
- Cut into triangles with a sharp knife, or use a biscuit cutter.
- Place the scones 1 inch apart on a parchment-lined baking sheet.
- Bake for 12 to 15 minutes, until lightly browned on top.
- If desired, mix powdered sugar with lemon juice and drizzle over the scones.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is an estimate based on mixing, shaping, and cutting the dough.
Store cooled scones in an airtight container at room temperature up to 2 days.
Refrigerate up to 4 days as a conservative estimate for an egg- and fruit-containing baked good.
Reheat in the microwave for about 20 seconds before serving.
Freeze baked scones up to 2 months for best quality.
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you failed to state what temperature to bake them at !?:dontknow:
Under the ingredients list, 375
Up at the top under where it says what you need, it says preheat oven to 375. There are a lot of typos though too. I am going to try to make these and guess what some of the measurements are supposed to say?
1 and 1/2 cup flour. sorry for the typo
i just made this recipe for my family and they loved it! now i have to make it again, lol (oh boo hoo, right? ;)).
i do want to point out that when you go to print the recipe we get 5 pages of full images and then 1 page of the recipe. I didn’t see quickly enough the box to check saying “no images.” But, if possible, you may want to remove the extra images.
Looking forward to trying these!