Tuesday, October 14, 2014

Strawberry White Chocolate Scones

I know, it's October. My very favorite time of the year!

The leaves are changing color.

It's time for apples.

Time for all things pumpkin spicy!!

Oh yes I did!! Made my own pumpkin spice lattes. So good! I promise to share the recipe with you another time, but today, I want to take you back a little way to June. 

That's right, June. When you drove out to the strawberry fields to pick your youngest child's weight in strawberries.

Oh yeah! So sweet and delicious!

Fall might be my favorite season, but strawberry picking June is a close second! Yes, I just made strawberry picking time it's own season. I can do that, right??

Now some of you were very diligent. You sliced up and froze some of those beautiful berries to use at a later date. 

Not me. I scarfed them all down. Well, not just me. The Family scarfed down their fair share too. 

I will try to be diligent next year. I solemnly swear to give it my best effort.  

For those of you who were diligent, now is the time to reap the rewards of your efforts. The rest of us, who scarfed down our child's weight in berries, we'll need to make a run to the grocery store.

Either way, these strawberry white chocolate scones are da bomb! You're gonna wanna make em!


2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons butter, cut into small cubes
1 cup strawberries, cut into pieces
1/2 cup white chocolate chips
1 large egg
1 teaspoon vanilla extract
1/3 cup heavy cream

In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.

Scrape those measuring cups and spoons nice and level!

Add in the 6 tablespoons of cubed, cold butter. 

Use your fingertips to incorporate the butter into the flour mixture. Using your fingertips prevents the butter from getting to warm and becoming melty. Incorporated is good.  Melty is not good. 

The mixture should be crumbly but hold shape when pressed together.

Gently fold in those lovely strawberries and white chocolate chips.

If you are using your diligently frozen berries, thaw them beforehand.

In a small bowl, beat together the egg, vanilla, and heavy cream.

Pour over flour mixture. Mix gently until dough comes together.

The combined dough will be crumbly.

I like to use an ice cream scoop to measure out individual, equal sized scones.

Drop scones onto baking sheet. Now I'm gonna tell you, this part gets messy. The dough, being crumbly, will not just neatly drop out of the scoop. NOPE! It's gonna fall apart on you. The scoop is more of a guideline. (A little Pirates of the Caribbean reference there. Anyone get that? Anyone??) 

Anyway...You will need to use your hands to gently reshape your scones. 

Crumbly indeed!

Gently dab a little heavy cream over the tops of the scones.

Sprinkle them lightly with granulated sugar.

Bake in a 350˚ oven for 18-23 minutes, until lightly browned.

Now that's what I'm talkin' bout!!


Even though it's Fall, strawberry white chocolate scones are perfect for breakfast or brunch on these cool, crisp mornings. The house will be all toasty warm with the oven on, and scones baking smell so nice! Then, in the afternoon, you can stop at your favorite coffee shop for a tasty pumpkin spice latte.

Who says you can't have your strawberry white chocolate scones and your favorite, hot, Fall beverage too? Not me. Go for it!



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