just going into the oven
I had one of those epiphanies this week, where I thought to myself…Am I insane? Why have I never done this before? There must be some reason. Do I not bake with strawberries for a reason?… Honestly, the entire recipe I kept thinking, these aren’t going to turn out because there must be some reason to not bake with strawberries. But nope, they turned out great and I’m still a bit confused why there don’t seem to be more chocolate strawberry recipes. I always go for raspberries and chocolate! So anyway, these were on the somewhat not-too-guilty-pleasure side of baked goods. They were easy and decadent. My little people gave me dramatic ooos and ahhs and the house smelled too good for words!
Chocolate Covered Strawberry Scones
Makes 12
1 1/2 cups unbleached flour
1/4 cup raw sugar
1 1/2 tsp baking powder
6 tbs unsalted butter cut into small pieces
1/4 cup heavy cream
1 egg
1/2 cup strawberries, finely chopped
1/2 cup dark chocolate chips
Directions: Preheat oven to 375. Line 1 baking sheet with parchment paper. Place wax paper on a counter. In the bowl of an electric mixer, fitted with paddle attachment, place all ingredients, wet stuff on the bottom, dry stuff on top. Mix on low until dough JUST comes together. Do not overmix or scones will be tough(this is always a rule for scones or muffins). When dough is coming together, and mine felt quite wet, put onto wax paper and press into a 9 inch disk. Cut into 12 pieces and place on parchment lined baking sheet. (you can always flour a countertop and put the dough there, but I find it’s easy to over flour and then you have scones that are a bit too dry). Bake for about 20-25 minutes until turning golden. Serve warm. These scones are definitely best the day they are made, but sufficed for breakfast the next morning too! Enjoy!
dough disk
fig & fennel 