With Valentine’s day coming up, the stores will be filled with chocolates and flowers. Normal treats will sell for three times their ordinary prices just because of the holiday. Chocolate-covered strawberries are one of these treats. I personally love them, and they are quite easy to make yourself. I have heard of strawberry bouquets, and Edible Arrangements will have one at your door in no time. They are fabulous, by the way. If you are looking for a centerpiece for your next afternoon tea, one of these arrangements is beautiful, and the fruit is extremely fresh! This year why not serve your honey or yourself a scone instead. They are lovely and would be an excellent addition to any Valentine’s day tea party or brunch. I came up with the idea when reading my early birthday present from my mom, Simply Scones recipe book. Yay more scones recipes!!! And they all look divine, but more on that later. If one wanted to enhance the look, roll out the dough a cut in the shape of a heart with a cookie cutter. These would be beautiful on a plate with fruit and whipped cream, serve as breakfast in bed with chocolate tea (I used my Tiramisu tea).
Chocolate Covered Strawberry Scones1 cup chocolate chips (or chopped chocolate)
2 cups all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
8 tablespoons unsalted butter, chilled and cut into ½ inch cubes
⅔ cup buttermilk
2 eggs, room temperature
1 teaspoon vanilla
¼-1/3 cup strawberry jam
Preheat the oven to 400 degree. In a food processor fitted with a steel blade, chop the chocolate chips until about the size of peas. (If you have chopped chocolate, skip the previous step.) Add the flour, sugar, baking powder, baking soda, and salt. Pulse until combined. Add the butter, and pulse until the mixture is coarse crumbs. Whisk together the buttermilk, eggs, and vanilla in a separate bowl. Add to the flour mixture. Pulse until the dough is just combined. On a lightly floured surface, knead the dough SEVEN times. Divide the dough in two. Pat each part into circles about ½ inch thick. Cut each circle into 6 equal portions. In a bowl combine the strawberry jam with 1-2 tablespoons water. With a sharp knife, make slits, spreading the edges apart from each other. Spoon the jam into each scone.
Bake for 17-19 minutes, or until the tops are lightly browned. Cool on the baking sheet for 5 minutes. Serve warm or cool complete and store in an air tight container. These freeze well.
Makes 12 scones.