Strawberry Chocolate Chunk Scones

For Mother’s Day on Sunday, I did what I love most – bake! Not only did I get to bake using some of my favorite ingredients (strawberries and chocolate), I also got to satisfy those that I love. Summertime brings a new array of options with which to bake since new sweet fruits are in season. Strawberries are some of the best! Among all fruits strawberries are one of the best sources of antioxidants. They also provide you with a plentiful supply of Vitamin C.

Now to the delicious recipe!

The first time I made these scones I was inspired by strawberry chocolate scones that were sold at a local farmer’s market. They were absolutely heavenly. I knew I had to have my go at replicating them. After researching for a recipe, I came across one from a food blog At the Mother’s Day brunch, I was greeted with amazement at how delicious my scones were. They outdid the scones from the local farmer’s market from which I got the inspiration, my aunt told me.

This recipe is an adaptation from Jenn’s recipe.

~ 2 1/2 cups all-purpose flour
~ 2 tbsp sugar
~ 1 1/2 tsp baking powder
~ 1/2 tsp baking soda
~ 1/2 tsp salt
~ 1/2 cup cold butter, cubed
~ 1 cup buttermilk
~ 1 egg
~ 1 cup hulled, sliced strawberries
~ 1 cup dark chocolate chunks

1. Line a large baking sheet with parchment paper and set aside for later use. Preheat oven to 400°.
2. Whisk together the flour, sugar, baking powder, baking soda and salt in a bowl. Using a pastry blender or two knives, cut in butter until mix is crumbly. In a separate bowl, whisk the buttermilk with the egg. Pour over the flour mixture. Stir with a fork to make a soft, ragged dough. With a wooden spoon, stir in chocolate chunks. Then gently fold in strawberries.
3. Prepare a floured surface. With lightly floured hands, press the dough into a ball. Knead gently ten times on the floured surface. Pat out into a 10×7-inch rectangle. Cut the rectangle into four squares, and cut each diagonally in half to make 8 triangles. Place on the prepared pan. Bake in the center of the oven until scones are golden, approximately 15 to 18 minutes. Transfer to rack and let cool.

After preparing the scones several times, I have some recommendations. The scones end up being enormous in size. Therefore, I cut them in half before baking them in order to make 16 more reasonably-sized scones. Also they’re quite yummy served a little warm so that the chocolate is on the verge of melting! For healthier versions, low-fat buttermilk could be used instead of regular buttermilk and less chocolate chunks could be used. However, by removing these elements, the scones aren’t going to be as delicious as they would be otherwise. Nonetheless, they will be scrumptious as can be!