These chocolate and strawberry scones are a special treat for breakfast, brunch or just as a side item for coffee or tea time. Use the best quality ingredients and make sure to chill the dough before baking them. The chill time ensure that butter has solidified and the gluten in the flour has relaxed, leading to a tender and flaky scone.
1 1/2 to 2cupsstrawberries8 ounces
1tablespoonbalsamic vinegaror lemon juice
2cupsall-purpose flour280 g
6tablespoonscold unsalted butter85 g
1 1/4cupsheavy cream
1/2cupchocolate chips85 g
1tablespoonsparkling sugar or white sugar
Cut the strawberries in half, or quarters (if the strawberries are large) and place them in a medium sized bowl. Drizzle the balsamic vinegar (or lemon juice) over the strawberries, toss to coat, and set aside.
Place the flour, sugar, baking powder and salt in a large bowl. Using a balloon whisk, vigorously stir the dry ingredients together so they are well blended.
Dip the butter into the dry ingredients to coat, then use a box grater and grate the butter through the big holes. If the butter starts to melt or stick to your fingers, just dip and roll the butter back in the dry ingredients to coat.
Once the butter is grated, toss the ingredients together so the butter shards are coated. Then drizzle half the cream over the dry ingredients, tossing/mixing with a fork, until the cream has been absorbed.
Add the strawberries, along with any juices that have accumulated on the bottom of the bowl, and the chocolate chips. Toss to evenly distribute. Then add the remaining cream and continue to mix until the dough forms.
Divide the dough in half, roughly 475 g each (if you have a scale), and pat the dough into 2 disks, about 6-inches wide and 1-inch thick. Wrap each dough disk in plastic wrap, and then refrigerate for at least 30 minutes up to overnight.
Once the dough has chilled, preheat the oven 400°F. Line a baking sheet with parchment paper or a silicon baking mat. Take the chilled dough disks out and cut each disk into 6 even wedges. Place the wedges on the baking sheet, about 1 inch apart.
Brush the top of each scone with cream, then sprinkle a little sparkling sugar over the top of each scone.
Bake the scones for 16 to 18 minutes, until the scones are golden brown around the edges of the scone. Let cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.