Crunchy Salty Sweet

Scones, or triangular biscuits, are one of the things that I make all the time. You need very few ingredients to put them together (usually items found in the pantry and fridge), you can go sweet or savory, and you really can’t mess them up.

For this version, I combine frozen strawberries with white chocolate chips, resulting in the best baked version of strawberries and cream you can imagine. The bottom gets nice and crisp, while the inside is super tender. Paired with a cup of coffee, I don’t think life gets any better.

(Note: this recipe doubles super easily if you want to make 8 scones!)

Preheat your oven to 375.

In a medium sized mixing bowl, whisk together the flour, sugar, baking powder and salt. Dice the butter into chunks and add to flour mixture. (Alternatively, you can grate the butter into the flour mixture for an even lighter and fluffier scone).

With a pastry cutter (or your hands), combine the butter into the flour until you get a coarse mixture. Don’t overwork it. Once the butter is incorporated fairly evenly into the flour, you’re good.

Add in the milk. With your hands (I like to spray them with a little cooking spray), let the milk work its way into the dough. Again, don’t overwork it. It will be very shaggy at this point, that’s okay.

Now, toss in the strawberries and chocolate chips.

Use your hands to fold them into the dough. Once everything is mostly combined, dump the dough onto a floured surface.

Get your hands coated in flour, and knead the dough for a minute or two, folding as you knead (which will result in beautiful flaky layers in the scones). Once together as a uniform dough, shape into a disc.

Cut into 4 scones, and place onto a parchment-lined baking sheet.

Optional step: Using a pastry brush, spread some more milk atop the scones and sprinkle with turbinado sugar. This will help brown the top of the scones and give them a little more crunch.

Bake for 18-22 minutes, or until the edges of the scones just begin to brown.

(I ended up with some white (brown) chocolate chip feet, which in no-way negatively impacted my immediate consumption…)

Eat as soon as possible!

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Adapted from: Joy the Baker and Taste of Home

Makes: 4 scones

Prep: 10 minutes, Cook: 20 minutes, Total: 30 minutes

• 1 cup all purpose flour (plus more for forming dough)
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 2 1/2 tablespoons very cold unsalted butter
• 1/2 cup plus 2 tablespoons whole milk (use heavy cream for a richer scone)
• 1/2 cup frozen strawberries, diced (use fresh if you have them…lucky duck)
• 1/3 cup white chocolate chips

Preheat your oven to 375.

In a medium sized mixing bowl, whisk together the flour, sugar, baking powder and salt.

Dice the butter into chunks and add to flour mixture (or grate the butter into the flour mixture).

With a pastry cutter (or your hands), combine the butter into the flour until you get a coarse mixture. Don’t overwork it.

Add in the milk. With your hands help the milk work its way into the dough. Again, don’t overwork it…it will be very shaggy.

Now, toss in the strawberries and chocolate chips, and use your hands to fold them into the dough. Once everything is mostly combined, dump the dough onto a floured surface.

Get your hands coated in flour, and knead the dough for a minute or two, folding as you knead.

Once together as a uniform dough, shape into a disc. Cut into 4 scones, and place onto a parchment-lined baking sheet.

Optional step: Using a pastry brush, spread some more milk atop the scones and sprinkle with turbinado sugar. This will help brown the top of the scones and give them a little more crunch.

Bake for 18-22 minutes, or until the edges of the scones just begin to brown.

Eat as soon as possible!