Strawberry Chocolate Chip Scones
8
Servings
11
Ingredients
27
Comments
Strawberries just scream summer! Scones are a breakfast staple at your local coffee shop. Why not save money, brew a coffee, warm up a scone, and enjoy summer?
8
Servings
11
Ingredients
27
Comments
Ingredients
- 1 ½ cups Flour, All-Purpose
- 2 tablespoons Brown Sugar
- 2 ¼ teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- ½ teaspoons Salt
- 6 tablespoons Butter
- 1 tablespoon Egg Yolk
- ½ cups Buttermilk
- ½ cups Chocolate Chips, Semisweet
- ½ cups dice Strawberries
- ½ cups chop Almonds, Raw
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Cover a baking sheet with parchment paper.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Cover a baking sheet with parchment paper.
- In a large bowl sift together all of the dry ingredients.
- Cut in butter with a pastry blender, until it resembles a coarse meal.
- In a smaller bowl whisk together egg yolk and buttermilk.
- Add wet ingredients into dry ingredients and stir until dough starts to pull together.
- Fold in chocolate chips, strawberries and almonds.
- Roll out onto a floured surface.
- Pat dough into a large square and cut into squares again, then triangles.
- Place on cookie sheet and place in oven and bake at 425 degrees for 12-15 minutes.
- Let cool slightly before serving.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- 1 scone Amount Per Serving
- Calories
- 314
- Total Fat
- 18g
- Saturated Fat
- 9g
- Trans Fat
- 0g
- Cholesterol
- 47mg
- Sodium
- 314mg
- Total Carbohydrates
- 36g
- Fiber
- 3g
- Sugar
- 12g
- Protein
- 6g
- WW Freestyle
- 13
27 Comments
Join the discussionI think you made a tiny error in directions. Look at number 2.I recently made raspberry and blueberry scones with vanilla chips, plus a batch of chocolate chip and put them in the freezer. I get one out for me every morning. Yum:)
Morning Linda! Thanks for coming by! I corrected them no idea where those came from. Enjoy!
I’m new to all of this cooking thing….you freeze the muffins? Take one out each morning and warm it in the microwave? For how long? Please help this tired mom understand! 🙂
Yes, the freezing and reheating directions are below but usually 30 seconds – 1 minute. All the recipes on a menu have similar preparation and reheating instructions, just drill into the printable recipe cards.
This is a keeper for sure. Can’t wait to make them.
These sound great! I love scones, English style. I state that as so many people I know think that scones are fried. It is true that is one form of scones, but I love the light textured, fluffy English ones! Yumm! They remind me of the Washington State Fair in Puyallup Washington! They sell Raspberry jam filled scones every year. At least they used to sell them. How I loved to get them fresh from the oven! I digress, however! lol! Thanks for this recipe!
This is an awesome scone. We just love scones and to add Strawberries and Chocolate Chips, they just look delicious. Thank you so much for sharing with Full Plate Thursday and hope to see you next week! Have a wonderful week end!
These look delicious! Please share your recipe with our readers by linking up at Muffin Monday. Thanks!
http://www.talkingdollarsandce…
Just made these and they turned out delicious! My first successful scone!
That’s great to hear Krissa! I hope you come back for even more!
These sound so good, Tricia. We love to make scones and freeze them, too (though typically freeze before baking and just add a little extra baking time).
Those scones look loaded with great taste and color. I’d totally devour these. I just made a batch of blueberry muffins too. These look yummy. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your scones up. http://sweet-as-sugar-cookies….
My sintiments exactly…your look yummy and I can’t wait to make them!
These are super yummy and can be eaten cold as well. A great item to take for a lunch/midafternoon snack!
Congratulations Kelly,
You are featured on Full Plate Thursday this week, enjoy!
Miz Helen
THe recipie mentioned a buttermilk substitue…did I miss it somehwere towards the bottom?
Oh yes sorry! I’ll fix that now. Anyways a good substitute is 1 tablespoon lemon juice in 1 cup milk let sit for about five minutes then incorporate. So in this recipe you’d use 1/2 tablespoon with 1/2 cup milk. Here are a few other suggestions too http://www.joythebaker.com/blo… enjoy!
Just made these and they were yummy! I did have a question though. How many scones should this make? I was not sure if I was rolling them out thin enough. Thanks!
HI Kristi thanks for coming by! This recipe yields about 8-10 scones. I sometimes cut them up even smaller to be petite scones like at starbucks 😉
Thanks! I guess I made them just right as mine yielded 8! I like the idea of cutting them into smaller ones, so I’ll be giving that a try. Thanks again, they were yummy!
I just made these today and they are great! I made one batch mini sized and the other regular sized. The dough was very soft and sticky. I’m curious if I refrigerated the dough if it might be easier to shape? Have you tried this?I’m packing the large ones in the freezer for our vacation!
I’m happy to hear they turned out so great Donna! Yes I would imagine if you did refrigerate the dough for a little while it could be less sticky. I just usually dust with a little extra flour here and there and that helps me. Have a great vacation!
Frankie’s comment about raspberry jam filled scones got me thinking. I took half my dough and after patting it into a square, I did a light smear of strawberry preserves, then folded over the dough and patted it down again. The result was delicious! I love both versions!
These are our favorites! I have also used gluten free flour, powdered stevia and almond milk as alternatives to make it healthier and less calories! These freeze great and make a great quick snack for me and my 2 1/2 year old!
I made these back when the recipe was posted on OAMM last year and they were great! I recently found a great deal on organic blueberries and thought I would try it out, and they are just as good. Thanks for including the buttermilk substitute, as that was the only thing I didn’t have on hand! DELICIOUS!!
Im new to this site and I signed up for the pro membership but I dont know how to build my menu it keeps taking me in a circle and its frustrating How do I create my monthly menu for a family of 7? Please help!
Debbi – Welcome!! If you can shoot a quick email to info at onceamonthmeals.com we can walk you through whatever issues you may be having.