Strawberry + Chocolate Scones

Edit 7

Scones mean something more to me than they do to most people. Scones mark the time when my baking interest turned into a passion. They mark the time when I moved from judging the success of a recipe solely on whether or not the end product was edible. Scones brought a new mindset – a new challenge. The thing with scones is that it’s rather difficult to make them in-edible. They’re essentially butter, flour, and sometimes sugar. Who wouldn’t eat that? (This is the part where I clarify this is not one of my healthy recipes.) So you understand, it’s easy to make these edible, but it’s difficult to make them exceptional. In my journey to finding this scone recipe I failed many, many, many times. I’ve tried recipes that included sour cream, heavy whipping cream, and every other cream there is. All of these produced a fluffy scone – edible, but not exceptional. I like my scone to be crisp on top and flaky inside.  I finally found a scone that captured this balance perfectly at a coffee shop in my town. With them as my inspiration I continued to trial and error more and more recipes until I came upon this one.  If you’re not familiar with the blog Joy the Baker you don’t know what you’re missing. The base for this scone recipe is hers. I can thank her for ending my search for this exceptional tea-time treat. Onto the next challenge.

What are you waiting for, go make some scones! Oh and pour yourself a cup of coffee. Not a coffee person? 1. That’s a shame. 2. Tea is acceptable. Enjoy my friends!


p.s. All I’ve eaten today is spinach and a scone. It’s real life people.


Strawberry + Chocolate Scones

Adapted slightly from Joy the Baker

(I swapped out blueberries for strawberries and threw in some chocolate chunks to bring this tea-time star to the dessert menu – swoon worthy.)

Makes 8


  • 3 cups all-purpose flour
  • 2 ½  teaspoons baking powder
  • ½  teaspoon baking soda
  • ½ teaspoon nutmeg
  • ¾  teaspoon salt
  • ¾  cup cold unsalted butter, cut into small cubes
  • 1 large egg, lightly beaten
  • 2 tablespoons pure maple syrup
  • ¾  cup cold buttermilk (I had to improv a bit and use 2% + vinegar. It works just FYI)
  • ¾ cup fresh strawberries, cut into bite size pieces
  • ½ cup dark chocolate, chop into chunks
  • 3 tablespoons buttermilk for brushing the tops of the scones before baking
  • granulated sugar for sprinkling on top before baking

Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper and set aside. I used my silicon baking sheets.

In a mixing bowl, sift together flour, baking powder, baking soda, nutmeg, and salt.  Cut in butter (using a pastry cutter) until mixture is fully combined. Work the butter into the dry ingredients until the mixture becomes crumbly.

In another bowl, combine egg, maple syrup, and milk and beat lightly with a fork.  Add to flour mixture all at once. Fold in the chocolate, then fold in the strawberries.

Turn out onto a floured board and knead about 15 times.  Roll out into a 1-inch thick circle.  (This thickness is important.) Cut into 8 sections. Place on baking sheet.  Brush lightly with buttermilk and sprinkle with granulated sugar.   Bake for 15-18 minutes or until golden brown on top.  Serve warm.