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
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