Your mom called, and she wants these scones for Mother’s Day.
A few weekends ago, I was setting up to test this recipe for the first time. When Eric asked me what I was making for the blog, his response was:
He proceeded to tell me how he’s never really enjoyed a scone in his life and was totally not persuaded that these were going to be amazing, even after I told him about my inspiration for them.
At least once a week in the cold winter months, the kids and I go to Sovereign Grounds coffee shop in Minneapolis, because it is an absolute dreamland for toddlers and their weary, coffee-craving mamas. Inside the coffee shop is a giant toddler play room filled with tons of toys, and more importantly, other toddlers. They play, and it is as noisy and chaotic as it sounds. But it is the perfect place to meet up with mamas of other littles, or even just to go by yourself and stare blankly at the wall while you drink a delicious coffee and let the tiniest corner of your brain turn off for an hour as your toddler runs from the play kitchen to the tunnel to the giant toy dumptrucks in delighted indecision.
One winter morning, I’d gotten both kids inside, was just about done getting my coffee when a pile of fresh scones caught my eye. Upon my asking, the owner told me they were !berry! !white chocolate! !almond! scones, and I’m pretty sure if you’d looked into my eyes at that moment, you would have seen little scones instead of pupils. I had to have one.
It was delicious. Flakey and moist and full of flavor. It went a little too well with my coffee. I knew I had to try to recreate them at home.
Although I believe that Sovereign Grounds uses raspberries, I had roasted strawberries on the brain after drooling over this post a couple weeks ago. Roasting the strawberries totally concentrates their flavor, and it’s the perfect way to use up strawberries that have gotten a little mushy in your fridge.
So I fancied up a basic scone recipe with the roasted strawberries, white chocolate chips, and sliced almonds. And an obscene amount of butter. The result was just what I’d been wanting. And as I set one down in front of Eric with an afternoon cup of coffee, I watched his face as he took a bite. And tiny scones filled his eyes as he polished it off in no time.
Scones: 1. Eric: 0.
(recipe by: Carpe Season)
(yields 12-16 scones, depending on size)
Notes: This recipe for scones is really easy, but the key to getting flakey scones is to work quickly to keep the dough cold. I recommend cutting the butter into 1/2-inch cubes and putting them in the freezer a little before you start assembling the dough. Additionally, if you have the time, it helps to put the assembled dough in the fridge for 20 minutes or so before baking. I've made them without this step, and it works, but the dough is easier to work with after it rests in the fridge. Additionally, you can make these ahead of time, cutting them and freezing before baking. They only need a few extra minutes in the oven on the day you want to bake them; no need to defrost!
For the Roasted Strawberries:
3 cups strawberries, hulled, dried, & cut into quarters
1 tablespoon sugar
1/2 teaspoon vanilla extract
For the Scones:
3 cups flour
scant 1/2 cups sugar
4 teaspoons baking powder
1/4 teaspoon salt
2 sticks butter, cut into 1/2-inch cubes (put in freezer 30 mins. before adding to dough)
1 egg, lightly beaten
1/2 cup milk
1/2 cup sliced almonds
heaping 1/2 cup white chocolate chips
2 tablespoons milk
1 tablespoon turbinado sugar (regular sugar works too)
Optional when Serving: butter, jam (strawberry jam might blow your mind)
*Make sure you place your cut butter in the freezer first!
To Roast the Strawberries:
Preheat oven to 375*. Line a rimmed baking sheet with parchment paper. Toss cut strawberries with 1 tablespoon sugar and vanilla. Place cut side down on parchment paper and bake 15-20 minutes until strawberries are fork tender but retain shape. Remove from baking sheet to cool. When cool, cut into small pieces.
To Make the Scones:
Preheat oven to 400*. Line a baking sheet with parchment paper.
Whisk together the flour, (scant 1/2 cup) sugar, baking powder, and salt. With quick fingers or a pastry cutter, work in the frozen butter pieces until you have pea-sized pieces in your bowl; you don't want to mix them in entirely.
Mix your beaten egg and 1/2 cup milk together. Pour this mixture into the bowl and stir gently with a spoon, just until the wet and dry ingredients come together. You do not want to overwork your dough here; it will result in tough scones.
Pour in the roasted strawberries, chocolate chips, and almond. Stir gently to incorporate.
At this point, if you have time, I'd cover and rest the dough in the fridge for 20 minutes at least. If you don't have time to do that, this will still work.
Divide dough in half and form into two balls. Keep one ball in the fridge as you work with the first.
Dump one ball onto a lightly floured surface and use your hands to flatten into about a 7-inch circle, 1-inch thick. Cut into six or eight pieces and place on the parchment-paper-lined baking sheet. (Stop here and see below for make-ahead, freezer instructions).
Brush with milk and dust with the sugar.
Bake for 8-12 minutes. You'll know they're done when the tops are golden brown and they feel mostly firm to the touch. Remove from baking sheet & allow to cool on wire rack. These are best eaten warm.
Repeat the process with the dough remaining in your fridge.
To Make-Ahead & Freeze:
Place cut scones on wax paper and freeze for at least three hours. At this point, you can put them in a Ziploc bag together. On the day you want to bake, preheat oven to 400*. Take them out of the freezer and place them on a parchment-lined baking sheet. Brush with the milk and sugar and bake for 10-15 minutes.