There is something about strawberries and chocolate. Chocolate covered strawberries, Neapolitan ice cream, they just go very nicely together. Strawberries are finally coming back in season (yay!) and these scones are the perfect breakfast treat to have with your coffee in the morning.
If you’re not a fan of chocolate, just leave the chocolate chips out of the recipe. You could do a drizzle of powdered sugar/milk icing on the top and they’d be simple and sweet.
Anyway, it’s brunch season so I had to add a new scone recipe to the mix. Enjoy!
Makes 12 nice sized scones.
2 cups all purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons cold butter
3/4 cups sour cream
1 1/2 cups chopped fresh strawberries
3/4 cups semisweet chocolate chips
1/2 teaspoon vanilla extract
Chocolate Drizzle (optional)
1/2 cup semisweet chocolate chips
2-3 tablespoons milk
Preheat the oven to 400° and line a baking sheet with parchment paper. Make your egg wash.
Chop up your strawberries into 1/4 inch pieces and place them on a plate lined with paper towel. (Don’t leave them in a bowl, their juices will not drain at all and your scones will look quite messy.) Cut your butter up into tiny cubes and place in your mixing bowl.
Cut in the flour, sugar, baking powder, and salt, using either a pastry cutter or a fork until it you have coarse crumbs.
In another bowl, whisk together your sour cream, eggs, and vanilla extract. Pour into the flour mixture, and mix until just combined. Gently fold in your strawberries and chocolate chips, being careful not to overmix.
Divide your dough into two parts. One at a time, pat them out onto a lightly floured surface, giving the dough 2-3 turns on the flour, and then flattening it into a one-inch thick disk. Cut each disk into 6 triangular pieces and place on the baking sheet.
Bake for 12-15 minutes until golden brown. Remove from oven and let them cool a bit, until they are just a little bit warm.
Mix glaze ingredients together, melt in the microwave, stirring after 30 seconds, and then 15 seconds (careful not to burn) until smooth and drizzle over the scones, and enjoy!