Strawberry Chocolate Chip Scones
These tender Strawberry Chocolate Chip Scones melt in your mouth! A buttermilk scone batter, lightly sweetened and loaded with strawberries and chocolate chips.
Servings: 8
Calories: 360kcal
Ingredients
- 2½ cups all-purpose flour
- 2 tablespoon sugar
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 1 egg
- ½ cup butter unsalted, cold and cubed
- 1 cup strawberries washed and quartered
- ½ cup chocolate chips
- ¼ cup flour for dusting over your work surface
Instructions
- Preheat oven to 400℉. Line a baking sheet with parchment paper or a silpat.
- In a large bowl, mix together the flour, sugar, baking soda, baking powder and salt.
- In the measuring cup used to measure out the buttermilk, whisk the egg with the buttermilk.
- Add cubed butter to the flour mixture and using 2 knives or a pastry blender cut in the butter, until the dough is crumbly and resembled peas.
- Add the buttermilk mixture to the flour mixture and mix well using a fork or wooden spoon.
- Add the strawberries and chocolate chips to the dough and roughly mix everything together until well incorporated.
- Turn the dough over onto a floured surface, and form the dough into a round disk. Cut the dough into 8 triangles.
- Place the scones onto your prepared baking sheet.
- Brush the scones with buttermilk and sprinkle with a bit of sugar if preferred.
- Bake for about 25 to 30 minutes or until golden brown.
Notes
- The disk I rolled out was about 10 inches in diameter and about 3/4 inch in thickness. You can make yours thicker or thinner depending on preference.
- You can use frozen strawberries.
- You can store these in the freezer for a month.
Nutrition
Serving: 1serving | Calories: 360kcal | Carbohydrates: 47g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 275mg | Potassium: 244mg | Fiber: 2g | Sugar: 13g | Vitamin A: 459IU | Vitamin C: 11mg | Calcium: 117mg | Iron: 2mg