Do you ever look around your kitchen and think to yourself ~ if anyone walked in right now, they would think a flour bomb went off? One of the most relaxing parts about cooking by yourself in the house is that you can unabashedly create the most ginormous mess possible. I realized it may have gotten a little out of hand when I went to the running shoe store to replace my shoes. When the sales person asked if I needed any help, I pointed at my shoes and said ~ yes, I’d just like to get an updated pair of what I have on. I hadn’t realized until that moment that my shoe laces were dusted in flour.
That being said, this scone recipe is definitely a mess maker. You will likely get flour all over yourself and possibly on the floor. You will get it on your shoes. I won’t sell this one as easy or low maintenance. But sometimes you just feel like making a mess and embracing all of the disarray that goes with baking. And the result is fresh, delicious scones 🙂
I’ve waxed philosophical about my love for scones before. These Currant Cream Scones were delicious, but this recipe, which is from Cooks Illustrated, aims to create a more dramatic, fluffy scone through cooking the scone at a higher temperature to start with and using more baking powder. Making strawberry scones has been on my mind since I saw Joy the Baker’s delicious looking recipe for Tiny Strawberry Cream Scones. And after spotting some amazing strawberries at the farmer’s market this weekend, I knew it had to be fate. These dark chocolate strawberry scones were meant to be. Fluffier they are, and not too sweet ~ the perfect vehicle for some butter and jam.
Dark Chocolate Strawberry Scones (adapted from Cook’s Illustrated)
What You’ll Need:
3 cups all-purpose flour plus extra flour for surface, hands and rolling pin
1/3 cup sugar
2 tbsp. baking powder
1/2 tsp salt
8 tbsp. unsalted butter, cut into small pieces
1/2 cup strawberries, cut into small pieces
2 oz of dark chocolate, finely chopped
1 cup whole milk
2 large eggs
What You’ll Do:
1. Preheat oven to 500 degrees. Line a baking sheet with parchment paper. In a food processor, combine flour, sugar, baking powder and salt and pulse several times. Add butter and pulse until butter is combined. Pour this mixture into a large bowl and mix in strawberries and chocolate.
2. Whisk together eggs and milk in a separate small bowl. Reserve 2 tablespoons of the egg and milk mixture to brush over the scones before baking. Add the egg and milk mixture to the flour mixture and combine until no flour remains. At this point if the dough still seems very wet, add flour a little bit at a time until it becomes less sticky.
3. Transfer the dough to a well-floured counter. Flour your hands and a rolling pin very well. Knead the dough a couple of times until it is smooth and push it together to form a disk, if possible, about 9 inches across and 1 inch thick. While the original recipe calls for using a rolling pin, I honestly found it more effective to use my hands to press the dough out. Using a round cutter (or a glass turned over, like I did), cut out 8 scones. Combine the remainder of the dough, roll out (or press out) once more to a thickness of about one inch and cut out 4 rounds.
4. Brush the top of the scones with the leftover milk mixture. Before putting the scones in the oven, reduce the oven temperature to 425 degrees and bake the scones until they begin to turn golden brown – about 10 to 12 minutes. Dust yourself off and then enjoy!!