Strawberry White Chocolate Scones

P1011401Makes 14-16 large scones
-2 1/2 cups plus 1 tablespoon all purpose flour
-1 1/2 cups whole wheat flour
-2 tablespoons sugar, plus additional for sprinkling
-2 tablespoons baking powder
-3/4 pounds cold unsalted butter, diced
-4 extra-large eggs, lightly beaten
-1 cup cold heavy cream
-3/4 cup small-diced dried strawberries
-1/2 cup white chocolate chips
-1 egg beaten with 2 tablespoons milk or water, for egg wash.
Preheat oven to 400 degrees F.
In the bowl of an electric mixer with a paddle attachment or food processor with standard blade, combine 4 cups of flour, 2 tablespoons of baking power and salt. Blend in the cold butter (using the lowest speed if using the blender) and mix until the butter is in pea-sized pieces. (If you’re using your food processor I find it easier to switch to a mixer at this point but prefer a processor for cutting in the butter as it is more efficient and consistent.) Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries and chocolate chips with the remaining one tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.
Dump the dough onto a well-floured surface and make sure it is well combined. After flouring your hands and rolling pin, roll the dough out to a 3/4-inch thickness. You should still see lumps of butter in the dough. Cut the dough into squares with a 4-inch cutter and then cut them in half diagonally or cut more rustic squares or triangles using a knife if you prefer. Place on a baking sheet lined with parchment paper.
Brush the tops with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.

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