Saturday, August 10, 2013

Chocolate Strawberry Scones

We took the chocolate covered strawberry... and made it into a scone. Dark chocolate is an elegant substitute to her lighter brother, adding the perfect blend of sweetness and bitterness to complement the tart flavor of the strawberries. And coconut oil and buttermilk keep the scones light and soft. When the flavors are combined, they form a classy addition to morning coffee, afternoon tea, or even dessert. 

These scones are a cinch to make. Just mix the dry ingredients together. Mash in the butter, coconut oil, and liquid ingredients. Fold in the chopped strawberries and chocolate chips. Bake. Relish.

Chocolate Strawberry Scones
Makes 24 small scones

-2 cups white-whole-wheat flour 

-1/4 cup sugar

-2 tsp baking powder

-3/4 tsp baking soda

-1/4 tsp salt

-2 tbsp cold unsalted butter cut into pea-sized pieces

-2 tbsp frozen coconut oil, cut into small pieces

-1 1/8 cup low-fat buttermilk

-1 tsp vanilla extract

-7/8 cup chopped strawberries

-1/8 cup semisweet dark chocolate chips

Preheat the oven (or toaster oven) to 375 degrees. 

Mix the flower, sugar, baking powder, baking soda, and salt in a large bowl. Mash butter and coconut oil into the mixture until it resembles large crumbs. 

Add vanilla and buttermilk. The batter should be a wet dough. Fold in the strawberries and chocolate, and drop tablesoonfuls onto baking sheet. 

Bake for 16-20 minutes cool, and serve!

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