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Strawberry-Almond Scones and Chocolate Chip-Almond Scones… A Delicious Idea for a Valentine’s Brunch!

Strawberry-Almond Scones and Chocolate Chip-Almond Scones… A Delicious Idea for a Valentine’s Brunch!

It’s the weekend and Valentine’s Day is around the corner. That’s a perfect excuse to make something special for brunch. This is a twist on our Apricot-Pecan Scones with flavors that will make you think Cupid surely had a hand in making them!

The Strawberry-Almond Scones have chunks of dried, sweet strawberries and the Chocolate Chip-Almond Scones are loaded with chocolate chips. Both are buttery and tender with toasted almonds, a richness from the cream and eggs plus the essence of pure vanilla and almond extracts.

Topped with a brush of egg wash and a sprinkling of sugar that special someone will be thrilled!

If you’ve never made scones they’re really not all that difficult. Using a stand mixer makes quick work of bringing the dough together. The most important thing is to use a light hand – don’t overwork the dough once you’ve added the flour or the scones will be tough.

Make sure the butter is very cold. I cube my butter then place it in the freezer for about 15 minutes. Those bits of butter make the scone light and tender, just like in biscuits or pastry dough. You want the butter cold so it melts in the oven, not before.

Once the dough is mixed together, divide it into two portions. Then fold the strawberries into half of the dough and the chocolate chips into the other half. If you want either all strawberry or all chocolate chip just adjust the measurement to a full cup. And if you decide to mix the two together, you can add the strawberries and chocolate chips in with the almonds while you’re mixing the dough in the stand mixer.

And since it’s Valentine’s Day have a little fun and pull the heart-shaped cookie cutters. All the scones won’t be perfect in shape but hey, neither are any of us!

 

Strawberry-Almond Scones and Chocolate Chip-Almond Scones

2 cups all-purpose flour, plus 1-1/2 tablespoons to dust the fruit and nuts and extra for rolling the dough

¼ cup sugar, plus 2-3 tablespoons sugar for sprinkling on top (for sprinkling you can use granulated or raw sugar)

1 tablespoon baking powder

1 teaspoon kosher salt

1-1/2 sticks unsalted butter (12 tablespoons), very cold and cut into small pieces

2 extra-large eggs

1 cup heavy cream

½ teaspoon pure vanilla extract

½ teaspoon pure almond extract

½ cup dried strawberries, chopped into small pieces

½ cup chocolate chips, regular or mini

1 cup toasted slivered almonds

Egg wash:

2 tablespoons half-n-half

1 extra large egg

Add the 2 cups of flour, sugar, baking powder and kosher salt into the bowl of a stand mixer and mix on low until combined. Toss the cold pieces of butter into the flour mixture.

Using low speed, blend until the butter has started to combine with the flour and is in small pieces.

In a separate bowl, whisk together the eggs, cream, vanilla and almond extracts until well combined.

Using low speed, add the egg and cream mixture to the dough and mix into the flour. The dough will look wet and somewhat sticky.

Mix the almonds with ½ tablespoon of the extra flour and add to the dough. Slowly mix into the dough, taking care to not over mix.

On a large floured surface, turn out the dough working it together adding just enough flour to handle it. Divide into two pieces.

Dust your hands with flour and gently press each of half of the dough into rounds, indenting slightly in the center to add the strawberries and the chocolate chips.

Dust the dried strawberries with 1-1/2 teaspoons of flour. Add about 1/3 of the strawberries to one of the halves of dough, folding and gently blending into the dough.

Continue until all the strawberries are folded in and combined in the dough.

Repeat with the other half of the dough adding the chocolate chips.

Pat or roll each half of the dough out to a thickness of about ¾”. Using either a biscuit cutter or cookie cutter, press straight down into the dough, dusting the cutter with flour as needed.

Place the scones on a large baking sheet, lined with either parchment paper or Silpat liner. Chill for about 15 minutes before baking to help the scones keep their shape while baking.

In a small bowl whisk together the 1 extra-large egg and the 2 tablespoons half and half for the egg wash.

Before baking, lightly brush the tops of each scone and sprinkle the tops of each scone with sugar.

Bake in a preheated 400-degree oven for 15-18 minutes or until golden in color.

Serve warm or at room temperature. And Strawberry Almond scones pair wonderfully with a fruit filled chicken salad!



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