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Milk Chocolate Chunk Scones with Strawberry Whipped Cream

These milk chocolate chunk scones with strawberry whipped cream are tender and buttery, fruity and silky.
Course Breakfast, Brunch
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 scones
Calories 524 kcal

Ingredients

  • 2 cups all-purpose flour
  • 1 T baking powder
  • 2 tsp granulated sugar
  • 1 tsp kosher salt
  • 4 T cold unsalted butter cut into 1/2” cubes
  • 1 cup roughly chopped milk chocolate
  • 1/4 cup milk cold
  • 3/4 cup heavy whipping cream cold
  • turbinado sugar for sprinkling

Strawberry Whipped Cream

  • 1/4 cup freeze-dried strawberries
  • 2 T granulated sugar
  • 1 cup heavy whipping cream cold

Instructions

  1. Whisk together the dry ingredients in a medium bowl. Cut in the butter with a fork, your fingers or a pastry blender until a coarse meal forms. Add the chocolate and toss to combine, then stir in the dairy to form a soft dough.
  2. Turn onto a lined baking sheet and pat into a 7” round. Cut into 6 wedges, sprinkle generously with turbinado sugar and spread out on the baking sheet.
  3. Bake at 400F until puffed and golden, about 25 minutes. They might look crumbly and pale, but don't worry, things will work out. If you like, serve with clotted cream and strawberry jam, or a spoonful of strawberry whipped cream.
  4. For the strawberry whipped cream: in a food processor, grind the fruit and sugar until powdery and fine. If you notice some clumps that refuse to pulverize, strain or pick out those pieces. Add the cream and stir with a fork to ensure that there are no dry pockets, then pulse until thick and creamy like Greek yogurt, less than 2 minutes. The time will vary depending on your machine, so watch carefully to stop it before you make butter (though there are worse things than strawberry butter).

Recipe Notes

From Stella Parks via Serious Eats. You can make smaller scones, just be sure to decrease the baking time!