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These tender Strawberry Chocolate Chip Scones melt in your mouth! A buttermilk scone batter, lightly sweetened and loaded with strawberries and chocolate chips.
Scones are a British baked good, biscuit-like cake and it can be made savory or sweet. They also come in different shapes and sizes, they can be triangles like these scones, square or round. Totally up to you how you make them.
There’s nothing better than a delicious berry scone fresh right out of the oven, and enjoying it with a fresh cup of coffee on any morning. Trust me, it’s pure bliss.
Don’t be scared of scones, making them or eating them. This easy recipe includes lots of fresh strawberries and perfectly melted chocolate chips. They’re such a filling little breakfast that won’t leave you feeling sugar buzzed or carb sluggish for the rest of the day. This hand held treat is so loaded with flavor and wonderful texture that I’m sure you’ll be craving this recipe for years to come.
- Flour – Regular all purpose works just fine for this recipe.
- Sugar – We want just plain white granulated to achieve our crisp, clean sweet flavor.
- Salt – It’s super important to ensure all of our baking is properly seasoned.
- Strawberries – I used fresh berries today, washed and quartered.
- Egg – 1 entire egg is all we need.
- Leavening agents – We’re going to use both baking powder and baking soda.
- Buttermilk – This will ensure our scones are super tender and have great volume.
- Chocolate chips – Milk chocolate chips, but feel free to use whatever chocolate chips you prefer!
- Butter – Unsalted as we want to control the sodium content of our dish.
Let’s talk about the buttermilk in these scones because the buttermilk plays a very important role here. First of all, the buttermilk will add complexity and depth to your scones. It’s what makes them super soft and light and what keeps them from browning too quickly so that you end up with scones that are baked perfectly, inside and out!
How To Make Strawberry Chocolate Chip Scones
- Preheat oven: To 400 F degrees. Line a baking sheet with parchment paper or a silpat.
- Combine the dry ingredients: In a large bowl, mix together the flour, sugar, baking soda, baking powder and salt.
- Prep the buttermilk: In the measuring cup used to measure out the buttermilk, whisk the egg with the buttermilk.
- Incorporate the butter: 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.
- Finish the dough: Add the strawberries and chocolate chips to the dough and roughly mix everything together until well incorporated.
- Assemble: 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.
Can I Use Frozen Strawberries?
You most definitely can! If fresh berries don’t last long in your house, and I mean who would blame you, then using frozen berries works just as well. It might even work better in it’s own way as frozen berries will keep our dough nice and cold, which is essential for achieving perfectly flaky and delicious scones.
Let’s Talk About Texture
But let’s talk about these scones which are really perfect. Over Easter I went to one of my favorite bakeries here in Calgary and they were selling apple pie scones. Of course I had to buy some, but what I loved about these scones was that they weren’t too dry and hard like scones usually are, but they were more tender like cake texture, as well as being utterly delicious which goes without saying.
Those little scones inspired this recipe today, as I was looking to achieve that perfect chew. So enjoy, but be warned these treats won’t last long!
- The key to flaky scones is cold butter. Try placing the butter into the freezer for 5 minutes before cubing. And be sure not to over mix with your hands otherwise it will melt too much.
- To ensure you’re using a good lightened amount of flour without sifting, scoop up a cup full of flour and gently shake it back out into your bag. Then gently re-scoop the air sifted flour and level gently with your finger. You’ll find it makes quite a difference!
- If regular milk is all you have on hand keep in mind that you can make your own quasi buttermilk by adding 1 tablespoon of fresh lemon juice per cup of milk.
Since these scones contain dairy, store them in the fridge for up to 3 days. These can also be easily frozen! Freeze for up to 3 months. Wrap them in plastic wrap individually then place them in a ziploc bag. The spread will not freeze well but it will last in the fridge for 3 – 4 days.
More Must Try Breakfast Recipes:
- Banana Buzz Scones
- Lemon Blueberry Scones
- Strawberry Cookies
- Apple Cinnamon Scones
- Classic Pancakes
- Easy Waffles
- Banana Fritters
- Pancake Muffins
- Preheat oven to 400 F degrees. 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.
- 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.