Recipe: Chocolate Covered Strawberry Scones

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


Recipe: Lemon Cranberry Scones

lemon cranberry scones

This recipe is for my dear and lovely friend Kristin. She’s got a great foodie blog, and we have lots in common, including the fact that she has her very own Picky Princess to cook for, her husband Kevin! (just kidding Kevin, waaaay to manly to be a princess). Anyway, Kristin requested a lemon cranberry scone recipe so Picky P and I whipped this up today.

I will just say…for whatever reason, depending on what kind of fruit I seem to add, my scones turn out to be either perfect, or kind of flat and cookie like. These turned out to be flat-ish blobs. It actually kind of worked out great because then I cut them into small triangles, perfect snack size. They are also too delicious to not post, just because they’re not super pretty.

Lemon Cranberry Scones

Makes 12

2 1/2 cups spelt flour

1 cup oats

1 tbs baking powder

1/2 tsp baking soda

zest of one lemon

1/2 cup butter, cut into 1 inch cubes

juice of one lemon

1 cup buttermilk (you can use milk if you have to)

1/2 cup honey (plus more for drizzling)

1/2 cup fresh cranberries



Preheat oven to 425.

In a food processor, pulse to combine all dry ingredients.

Add zest and butter and pulse until resembles coarse meal.

Add lemon juice, buttermilk and honey, cranberries. Pulse until combined.

Dough will be VERY wet and sticky. Using a spatula, scoop batter onto WELL floured surface.

With floured hands, fold dough over 2 or 3 times, without over processing, until dough can be formed into two disks, approximately 6 inches in diameter.

Cut each disk into 6 pieces. Place scones on parchment lined baking sheets and drizzle with honey.

Bake for 12-15 minutes or until starting to turn golden on the outside. Do not overbake.

note: the reason these scones have such a delicate and perfect texture is because the dough is so soft. So don’t be panicked if it seems hard to handle.