OK, OK, I get it…I have a thing with strawberries! Just hear me out: freeze-dried strawberries and cocoa nibs are like the little black dress of baking; they go with everything! They’re stored in your pantry and don’t require any special preparation before use. And they are light, so you could easily pack them into your camping supplies to dress up oatmeal or yogurt when you don’t want to fuss over breakfast.

Don’t get me wrong, when strawberries are not in season, frozen is the next best thing. You can substitute fresh or frozen for this recipe, just increase the amount to 100 g. The cocoa nib is a wonderful alternative to the chocolate chip if you want the chocolatey flavor without all the sugar. They also bring a crunchy texture to the scone that I love!

ingredients

• 326 g all-purpose flour
• 113 g unsalted butter, melted
• 67 g granulated sugar
• 120 g whole egg (about 2 lg)
• 113 – 152 g milk
• 15 g baking powder
• 2 g salt
• 4 g vanilla extract
• 23 g freeze-dried strawberries (if you are using fresh or frozen, change the amount to 100 g)
• 40 g cocoa nibs
• sanding sugar, as needed

equipment

• whisk
• wooden spoon or spatula
• large bowl
• bowl scraper, pastry blender or food processor
• large ice cream/cookie scoop
• 2 half sheet pans

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instructions

MAKE THE DOUGH: BY HAND (see the tip at the end of the recipe if you prefer to use a food processor)

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. Add the cold butter to the dry ingredients and toss to coat the pieces.
3. Using your bowl scraper or pastry blender, begin to chop butter into smaller pieces. Continuously move your tool around in the bowl to ensure the butter is being incorporated into all of the flour. When the butter pieces get a little smaller, you can use your hands to further incorporate everything together. Pick up small handfuls of flour and butter and rub your hands together as the mixture falls back into the bowl.
4. For a flakier scone, stop cutting in the butter when the pieces look to be the size of small peas. If you prefer a cakier scone, continue cutting in until the pieces are small, like coarse cornmeal.
5. In a small bowl, whisk the egg and vanilla together until well blended.
6. Add the egg mixture to your large bowl and continue mixing with your bowl scraper or silicon spatula. Mix just until egg is incorporated.
7. Add about 2/3 of the milk, continue mixing just until it is incorporated. Add more milk if the dough still looks dry.

8. Fold in the strawberries and cocoa nibs until well incorporated.

MAKEUP, PAN & BAKE:

1. Preheat oven to 425 F.
2. Using a large ice cream or cookie scoop, drop 6 scones onto a lined half baking sheet with about 2 inches between each. Continue with the remaining 6 scones on the second baking sheet.
3. Brush the scones with milk and sprinkle with sanding sugar.

5. Place the sheet pans into the freezer for 15 – 30 minutes.

Chilling the scones before baking improves the texture and rise of the finished product. The flour is given time to relax, which will make the scones more tender, and chilling the butter improves the flakiness.

5. Remove the scones from the freezer and bake for 20 – 25 minutes or until golden brown and the surface looks dry.
6. Remove from the oven and cool on a wire rack for 10 minutes.

TIP: Using a food processor for the biscuit method shortens your mixing time from about 7 minutes to roughly 30 seconds. Place dry ingredients into the food processor and pulse a few times to combine. Add cold butter and pulse in 10 second intervals, up to 30 seconds. Assess size of butter pieces and decide whether you want a flakier or cakier scone. Next, add egg and vanilla, pulse just until combined, then do the same with the milk. Scrape the dough into a large bowl and fold in the strawberries and cocoa nibs before panning.