Strawberry White Chocolate Scones
Photo by: Lucy Alexander
Strawberry White Chocolate Scones
Adapted from baking at REPUBLIQUE
2 cups all purpose flour
1 tablespoon baking powder
1/3 cup sugar
½ teaspoon sea salt
1 quart strawberries washed, hulled, and quartered
3.5 oz. white chocolate chopped
1/3 cup heavy cream
1/3 cup honey
Photo by: Lucy Alexander
In a large bowl add flour, baking powder, sugar and salt. Whisk for about 30 seconds to mix and aerate the ingredients. Add the strawberries and chocolate to the dry ingredients to coat. In a measuring cup combine cream and honey. Stir until well combined then pour the liquid over the dry ingredients. With clean wet hands mix the dry and wet ingredients together until it starts to form a ball. Be patient, it takes a of couple minutes. Turn it out onto a work surface and continue to knead until it has a dough like consistency. Mold it into a disk about 1 ½ inches high and using a 2-inch biscuit cutter, cut out 7- 8 scones.
Photo by: Lucy Alexander
Carefully place them on a parchment-lined baking sheet and put them in the refrigerator for 30 minutes. Now preheat the oven to 400°. When the scones are ready to come out of the fridge, sprinkle the tops with sugar and bake them for 20 to 25 minutes, until golden. They are best the day they are made; don’t worry though you won’t have any left…
Photo by: Lucy Alexander