With Mother’s Day around the corner, I’ve been thinking of what a gift it is to have my mom in my life. We only see each other a few times a year, as she lives in the Dominican Republic, but we talk daily on the phone. Yes, daily I know! We share a strong bond and I miss her everyday.
I often ask for her advice on raising my own two daughters. When I am going through a challenging time, she is the first person I call. And when things are going well, I pick up the phone and share it with her too.
She will be coming next month for a visit, and every time she is with us, I love baking for her. It brings a smile to my face as she celebrates every bite as we sit around the table and have our cafe con leche in hand. So in her honour, I am baking these strawberry and chocolate scones, and sharing them them with the girls and with my love. Now, I know you’ve probably have had your share of dry scones in your life,and I promise you that these gems will change the way you see scones forever!
These are moist and tender with a fine crumb, and you can take this base recipe and add any combination of berries or fruit you want. Maybe nuts, and dried fruit as well. If you’re not using chocolate, add lemon or tangerine zest.
Strawberry And Chocolate Scones
- 1 1/2 cups all purpose flour
- 1/2 cup cake and pastry flour
- 1 tbsp. baking powder
- 3/4 tsp salt
- 3 tbsp sugar
- 6 tbsp chilled unsalted butter, cut into pieces
- 1 1/2 cup chopped strawberries
- 2 ounces semisweet chocolate
- 2 eggs, slightly beaten
- 1 tsp vanilla
- 1/3 cup heavy cream, plus a bit more to brush tops
Preheat oven to 400 degrees, if using convection, set to 375. Place some parchment paper over a baking sheet and set aside.
In a large bowl, sift together both flours, salt, sugar and baking powder. Using a pastry cutter, cut in butter until the butter becomes the size of peas. Mix in the chocolate and strawberries.
Using a fork, whisk the cream, vanilla, and eggs together. Make a well in the center of the dry ingredients, and add in the cream mixture. Stir with fork until dough comes together. Transfer to a lightly floured surface and knead just a few times to mix well.
Pat dough into a 6 inch square about 1 1/4 inches thick, and using a floured knife, cut into 4 squares, and then cut these squares in half, on the diagonal, to form triangles.
Transfer to prepared baking sheet, brush tops with cream and sprinkle some sugar. Bake until golden: approx. 20 to 22 minutes. Place the scones on a wire rack to cool for 10 minutes.
Serve them with butter and jam. Enjoy!
Gracias por tu presencia en mi vida mami. Te amo.