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: Olive and Romano Scones

olive and romano scones

I think there are really only 2 types of people in the world: olive lovers and olive haters. (That’s some intense sociology). Our whole little family falls into the former category. Even Picky Princess loves olives! Must be her half mediterranean blood. If you fall into the olive hater category, you probably should skip this recipe.

It’s Monday morning and mondays are kind of a make or break it for me as far as healthy eating goes. If I can start the week off with motivation and inspiration, it can be a week of great recipes and healthy choices. I’ve been wanting to experiment with olive oil in scones, instead of butter. Seriously I would say my food budget is split 50/50 between organic produce and butter. And butter is not so bad. It is a FAR healthier choice than margarine, which is a chemical substance not really related to any food product. And butter bakes so beautifully. Butter is, however high in saturated fats(like all animal fat), which I don’t mind in moderation because I know I will burn it into oblivion in my next hot yoga class.

This delicious savory recipe came out of my inspiration this morning. These scones are YUMMY! Savory greatness. Give them a try! If you are an olive hater, there is no judgement here. You can check out THIS if you want  another yummy scone recipe.


Olive and Romano Scones

makes 12

2 cups spelt flour

1 tbs baking powder

1/2 tsp coarse sea salt

pinch of chili flakes

1/2 cup shredded romano cheese(I’m sure any hard cheese would be fine) plus more for garnish

1/3 cup extra virgin olive oil

1/2 cup cream

1 egg

1/3 cup finely chopped olives

Directions: Preheat oven to 375. Whisk together all the dry ingredients. Drizzle olive oil over the flour mixture. In a measuring cup, whisk together the cream and the egg. Add the cream and egg and olives to the flour mixture and stir with a fork until just combined. Turn out onto wax or parchment paper and pat into an 8 inch round circle. Cut into 12 pieces and place on parchment lined baking sheet. Sprinkle with a bit more cheese. Bake for about 15 mins. Enjoy!