Buttermilk Scones with Strawberries and Milk Chocolate Chunks
Posted by foodess on Sat 28th of Feb, 2009 05:00:04 AM
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Over the Christmas holidays, my sweetie took me on an exciting trip to the big city, NYC. We walked and walked and walked, and we ate and ate and ate, (and we froze and froze and froze). I made the mistake of bringing only my Vancouver-weather rubber boots to stomp around in. Did you know that uninsulated rubber boots act as individual foot refrigerators in cold weather, the way they trap and recirculate damp, frigid air? So because of my silly choice of footwear, we froze. And because we froze, we ate - for every few blocks we walked, we had to stop in somewhere to warm up. We found all kinds of little hole-in-the wall shops and cafes where we were happy to munch on cupcakes, rice pudding, cardamom coffee, dosas, thin-crust pizzas… As far as problems go, this one was rather favorable, the freezing necessitating the eating - my tummy was happy enough to more than make up for my toes’ misery.
One of my favorite places we stumbled into to thaw our extremities was a little tea house called Alice’s Tea Cup in the upper west side. The entrance was just like a descent into the rabbit hole, and the inside was magically decorated with twinkly lights, keyhole windows, stained glass, and antiques. They had a multiple-page menu of teas and a selection of sweets to accompany them, including a variety of fresh scones with cream and fruit preserves. I hungrily devoured a warm strawberry-chocolate scone, piled with sweet whipped cream. And it was so scrumptious that it has been on my mind ever since.
Happily, the ones I recreated in my kitchen were every bit as delicious as I hoped they’d be. I found some gorgeous, flavourful strawberries at the market, which is rare around here except for about 6 weeks in the summer. They lended themselves beautifully to a fluffy, lightly sweetened scone, with chunks of milk chocolate that put it over the moon. Served warm with a spoonful of creme fraiche, they are absolutely dreamy.
Buttermilk Scones with Strawberries and Milk Chocolate Chunks
Adapted from “Our Finest Buttermilk Scones” in The Canadian Living Baking Book
- 2 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1 cup buttermilk
- 1 egg
- 3/4 cup hulled, sliced strawberries
- 1/2 cup milk chocolate chunks
1. Line a large, rimless baking sheet with parchment paper and set aside. Preheat oven to 400 degrees.
2. In large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Using pastry blender, or two knives, cut in butter until crumbly. In separate bowl, whisk buttermilk with egg. Pour over flour mixture. Stir with fork to make a soft, ragged dough. With a wooden spoon, gently mix in strawberries and chocolate chunks.
3. With lightly floured hands, press dough into ball. On floured surface, knead gently ten times. Pat out into a 10 x 7-inch rectangle. Cut rectangle into 4 squares, and cut each diagonally in half to make 8 triangles. Place on prepared pan. Bake in center of oven until golden, 15-18 minutes. Transfer to rack and let cool.
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This looks wonderful! Chocolate and strawberries make such a great combination.
I really like the sound of adding chocolate and strawberries to buttermilk scones…mmm…
Fabulous idea!!!
MMMMMM…those scones look superb!!! It is making me hungry!!!
these were amazing! thanks for the scone jenn!
When does the baking soda go in? I don’t see that the recipe mentions it after the list of ingredients. I put it in with the baking powder. The dough was really kind of wet and sticky. I had to add at least another half cup of flour. Not sure why. The scones are in the oven now. They are puffing up nicely. Need to correct the directions to include (or exclude) the baking soda though!
Thanks for pointing that out, Lesa. It should be corrected now. And it is normal for the dough to be wet and sticky, just keep the counter and your hands floured while working with it, and they’ll turn out fine.
Tried them last weekend, and what a hit! They look just like yours, thanks soooo much!
These were amazing!!! I did replace 1/2 c. flour with pastry flour. I made mine with frozen raspberries and dark chocolate chips. I sprinkled the dough with these before each fold (instead of kneading I folded the dough) and then put the dough in the fridge for 10 minutes before cutting. Mine baked for 19 minutes and looked just like yours. They were sweet and salty and light, not very dense.
I love Alice’s Tea Cup! They have the best scones. I didn’t get to try the strawberry ones though… but I’ll definitely try your recipe!
YUM! These look gorgeous and delicious. :)
I live in a suburb of NYC and go to Alice’s Teacup several times a year. I was looking for a recipe for strawberry chocolate scones because I could not make it into the city and wanted to try to make them at home. I was thrilled when I found this recipe! The scones were quite delicious!!! The only difference I could tell was that these were a little less light and fluffy but great nonetheless!!!
I just tried this recipe, and it’s FANTASTIC. There was no oven temperature, so I just set it to 400F like I usually do.
I also didn’t have strawberries, but just chocolate chips were enough.
These are absolutely FANTASTIC, with the same sweet, moist flavor that I loved so much at Alice’s Tea Cup!
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