Very Berry Scones

Ever since I started making scones using a resealable plastic bag I've never looked back. What was once a fairly messy prospect is a simple project (my daughter loves getting involved in the pinching and squeezing step) that lets you toss the messy bit. Then, literally minutes later, you are met with soft, tender scones that can be enjoyed with your morning coffee or afternoon tea.

Of course, you can opt to mix these scones in a big bowl, but I really love making this sticky dough in a plastic bag. What used to be a baking project that had me scrubbing bits of dough out from under my fingernails now comes together in minutes without much in the way of cleanup. What's not to love?

Baking these on a baking sheet will work just fine, so don't sweat it if you don't have a muffin top pan. I like using the muffin top pan because it makes measuring out the dough for these giant scones easier. Of course, you could always make them smaller — watch your baking time if you do! Traditional scones tend to be cut into triangles from the round disk you originally form and you'd probably want to be checking them at around 20 minutes to see if they are done.

Scones can be sweet or savory and I can't really tell which variety is my favorite. That said, the ones featured here are huge and boasting loads of sweet, juicy strawberries and lots of dark chocolate chips. They can help start your day or stand in as a truly inspiring dessert. And did I mention that they are bigger than my fist? Make sure you have a busy day planned after you enjoy one … they'll fuel you for hours!

Giant Strawberry Chocolate Scones

  • 2 ½ cups flour
  • 2 T. sugar
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 cup cream
  • 1 egg
  • ½ cup butter - cold and cubed
  • 1 cup strawberries - washed and coarsely chopped
  • ½ cup dark chocolate chips
  • ¼ cup flour for dusting over your work surface
  • Preheat the oven to 400° F. Lightly spray a cooking sheet or, if you have it, a muffin top pan, with cooking spray. Set aside.

    In a large resealable plastic bag, mix together the flour, sugar, baking soda, baking powder, and salt. Set aside.

    In the measuring cup used to measure out the cream, whisk the egg with the buttermilk. Set aside.

    Add the cubed butter to the flour mixture and seal the bag, pressing the air out. Use your fingers to squeeze and pinch the mixture until the dough is crumbly and resembles peas.

    Add the cream mixture to the flour mixture, reseal the bag, and mix well the same technique described above.

    Add the strawberries and chocolate chips to the dough and roughly mix everything together until well incorporated.

    Turn the dough out of the bag and onto a floured surface, and form the dough into a round disk. Divide the dough in half. Then divide the two halves into thirds and form them loosely into rounds.

    Place the scones onto your prepared baking sheet.

    Bake the scones for about 25 to 30 minutes or until golden brown. Serve warm!

    • Yields: 6 servings
    • Preparation Time: 40 minutes