I rarely see strawberries used in scones. Why is that? Do people not like this combo? Do they think strawberries do not go in scones? They go well with shortcakes? And shortcakes are just a couple uncles away from a scone in the biscuit family--right?
Granted I can see where strawberries might taste horrid in a scone, if the strawberry isn't chopped to the right size (huge chunks are a turn off in a scone UNLESS it's a chocolate chunk!). Or if the strawberry isn't ripe enough.
Strawberry season is in full effect and I'm having a great time celebrating. Those giant strawberries are my favorite, they are always the sweetest.
The white chocolate chunks brown up a bit and give off this almost creamy-like taste. Really good!
Keep the dough as cold as you can and never overwork/overmix the dough. Overworking leads to a tough scone. We don't want that.
Leftovers (should you have any, make a great crumble for shortcake parfaits!).
Congrats to the winners of the Pie It Forward cookbook giveaway. #12 (all that's left are the crumbs) and #40 Amanda!
strawberry-white chocolate cream scones
2 cups all-purpose flour
1/4 cup sugar
2 ts baking powder
1 ts salt
4 oz butter, grated or cut into small pieces (kept cold)
½ cup fresh strawberries, cut into ½ inch chunks
¼ – ½ cup white chocolate chunks (add as much or a little as you like)
¾ cup heavy cream
Course sugar, for coating tops of scones, optional
Grate or cut up your butter in to small chunks; keep in fridge until ready to use (keep the butter cold).
Cut up your strawberries into ½-inch chunks. Line a baking sheet with a silpat or parchment paper.
In a large bowl (or your food processor), combine and mix all of the dry ingredients. Add in the butter chunks and mix until your dough resembles pea-sized chunks. Add in the heavy cream and mix until dough just comes together; do not overmix. It’s normal to have chunks of butter. If you overmix you will have a tough scone.
By hand, add in the strawberries and white chocolate chunks; mix till just combined.
Place dough on a lightly floured surface. Pat into a circle, about ¾-1 inch thick. Cut into triangles, I made 7, but you can make them a bit smaller or larger.
Place onto prepared baking sheet, with space between each one. Chill in fridge for at least half hour (this is optional of course, but the colder they are the better bake up).
When ready to bake, preheat oven to 425 degrees. Make egg wash and wash the tops of the scones with the egg wash, then sprinkle tops with the course sugar.
Bake for 15 – 20 minutes, until the scones are golden brown on the tops.