Scones
Strawberry Chocolate Scones
Nutrition Facts
12
438.21
162.40
18.25g
28.07%
11.46g
57.31%
20.83mg
6.94%
305.13mg
12.71%
19.37mg
0.55%
62.64g
20.88%
0.25g
1.01%
34.95g
3.83g
7.67%
6.20%
12.75%
6.71%
16.95%
2.08%
0.18%
0.36%
10.21%
6.18%
8.25%
0.14%
0.28%
10.75%
0.32%
0.43%
0.11%
0.07%
0.32%
2.45%
Ingredients
- 3 c Flour
- 1/4 c Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 c Unsalted Butter, cold, cut into 1cm cubes
- 1 c Strawberries, diced
- 2 c Chocolate Chips
- 1 c Buttermilk
- 1 tsp Vanilla
- 1/2 c Coarse Sugar
- Preheat oven to 450°F.
- In a large bowl, mix flour, sugar baking powder, baking soda, and salt. Work in cubed butter by hand, mixing until it has very coarse crumbles and the butter is evenly distributed.
- Add diced strawberries and chocolate chips. Combine gently.
- In a separate cup, mix buttermilk and vanilla. Slowly add the liquid to the flour mixture and use a fork to combine, then use your hands to gently knead the dough in the bowl until no loose flour remains.
- Line a pair of baking sheets with parchment paper. Dollop 24 scones onto the sheets, about a third of a cup per scone.
- Sprinkle liberally with coarse sugar.
- Bake 15-20 minutes or until scones are brown.
Equipment Baking Sheet Large Bowl
Cost: $4.96 ($0.41 per serving)
Source: Kroger Magazine
Notes
We've tried several combinations of fruit and chocolate. Some that work well:
NOTE: We need to actually measure how much of the turbinado sugar is used. 1/4 cup is a rough estimate, assuming a half teaspoon of sugar per scone.
- Strawberry and white chocolate
- Strawberry and white yogurt chips
- Peaches and dark chocolate
NOTE: We need to actually measure how much of the turbinado sugar is used. 1/4 cup is a rough estimate, assuming a half teaspoon of sugar per scone.