The final and "14th Day of Angels Baking Valentine Memories!" I hope you've enjoyed these 14 days of Valentine recipes.
Two of the best for Valentine's Day - chocolate and strawberries! Strawberries in these scones make them UNLIKE typical dry as a desert scones. That’s a good thing in my home.
I like scones but many times I’m very disappointed by the dried-out scones that seem to be made from sawdust and repel moisture even when I double-dunk them in coffee or milk. There is actually only one local coffee shop (and it’s not one of the big chain outfits) where I go intentionally to get a scone and a hot mocha on the side. It’s my go-to place for scones. Sometimes I don’t even get a coffee, because the scones are so good. They are crispy on the outside and chewy on the inside. Blueberry and Orange-Cranberry are regular fare there.
Here's a Strawberry Scone recipe I’ve adapted from one of my other recipes. It’s on the moist side with fresh strawberries in the dough. But I’ll keep working on the recipe to see how close I can get it to my fav coffee shop scones.
This recipe makes one round of 8 triangle scones.
(Next time I’ll press the dough into a rectangle of 10-12 smaller crisscross cut scones, simply because I like them smaller.)
Prep your pan:
Line a large cookie sheet with parchment paper.
Preheat your oven to 400F degrees a few minutes before you’re ready to bake.
Collect your Ingredients:
1 ¼ C Flour
1 T Sugar
¼ t Baking soda
1t Baking powder
¼ t Salt
½ C Heavy Cream
1 t Vanilla extract
3 T Butter, cold, cut into small cubes
½ C Strawberries, fresh, cleaned, quartered
½ C Chocolate chips, semi-sweet
¼ C Chocolate Candy melts, melted for drizzling
- Whisk dry ingredients together in a medium bowl and set aside.
- Whisk egg and cream together in a separate small bowl. Add vanilla and set aside.
- Cut the cold butter into the dry mix with a pastry blender or with a couple of knives until crumbly.
- Add milk mixture to dry ingredients and mix until combined.
- Add strawberries and chocolate chips and stir just until incorporated.
- On a floured counter or board, shape the dough into a round disc or a rectangle, about ½” thick.
- Cut dough into triangles and transfer to parchment paper lined baking sheet. I always separate the triangles so they each have a little extra space to expand and so all the edges get golden brown and crispy.
- Bake 25-30 minutes until golden brown with crispy edges. I usually check them at the 20-minute mark and rotate my pan 180 degrees so they bake evenly.
- Let scones cool on the pan before drizzling with melted chocolate candies.
- Melt chocolate candy discs according to directions on package and drizzle on scones.
- Store in a tin with a loose cover, not an airtight container. If you store the in airtight container they will get to moist with the strawberries in the baked dough.
- These can be frozen for up a month. If I freeze them I don’t I drizzle them with chocolate until after they’ve been thawed.
- Just before baking, lightly beat an egg with a little water and brush onto the scones. Sprinkle with slivered or sliced almonds.
- Add white chips to the dough instead of chocolate chips.
- You can mix the dough the night before and bake it the next day.
- You can also freeze the unbaked dough for up to one month before baking. Be sure to double wrap it in plastic wrap and in a sealable plastic bag. Let thaw completely in the refrigerator before pressing it out for baking.
- To reheat scones, preheat the oven to 350F degrees. Place the scones on a parchment paper lined cookie sheet and lightly cover it with a tent of foil. Heat for about 10 minutes or until heated through.
I’ll keep making scones and testing different ingredients to get to the quality of the scones I eat at the coffee shop I mentioned above. That’s what baking is all about…“Baking your own Memories!”