While it is traditional to give candy or flowers on Valentine’s Day I like to make something for the people I love. Cakes, cookies, chocolate dipped strawberries or a fun dinner are all great ideas. This year I wanted to start Valentine’s Day off right so I made something fun for breakfast. Strawberry Chocolate Scones are just the thing to give from the heart this Valentine’s Day. And if you are not a Valentine’s Day person these scones are just as good the other 364 days of the year.
1. Wash your hands.
2. For this recipe you will need measuring cups and spoons, a knife and cutting board, a mixing spoon, a large mixing bowl, a heart or other shaped cookie cutter, a baking sheet, and the oven.
If you are not allowed to use a knife or oven by yourself, you can ask an adult for help.
ChefElla’s Strawberry Chocolate Scones (12-14 pieces)
1 2/3 Cup A.P. Flour (You will need a little extra when you roll out the scones.)
1/8 Cup Cocoa Powder
¼ Cup Sugar
1 Tbl. Baking Powder
½ tsp Salt, Kosher or Sea
1 stick Butter, Unsalted, kept cold (8 Tbl. or ¼ lb.)
1 Cup Dark Chocolate Chips
1 Cup Strawberries, Diced (about ½ lb.)
¾ Cup Milk, Skim (If you would like really rich scones you can use ½ & ½ or heavy cream)
1 tsp Vanilla
Parchment paper, a Silpat, or Aluminum Foil
3. Preheat your oven to 400F.
4. In your large bowl mix the flour, cocoa powder, sugar, baking powder and salt.
5. Cut cold butter into pieces the size of a pea. As you cut them add them to the flour and cover the butter pieces with flour. If you have a pastry cutter, begin cutting the butter into the flour until the mixture looks like small crumbles. OR If you do not have a pastry cutter begin smashing the butter into the flour with your hands. Make sure you keep mixing the butter into the flour so the butter does not stick to your hands or get warm. As you keep smashing the butter, the flour mixture will begin to look like crumbles. Continue until all of the large butter pieces are all broken down. OR If you prefer you can grate your butter with a food processor or a fine box grater and then just mix the flour and butter together until all of the butter is coated.
6. Add the dark chocolate, strawberries, milk and vanilla to the bowl.
7. Mix with your spoon. The milk and flour mixture will begin to form a ball of dough. Using your hand fold over the dough a few more times to get all of the flour incorporated into the dough.
8. Spread some flour over a clean countertop and roll the dough out of the bowl onto the floured surface. Sprinkle a little flour over the top of the dough and gently pat the dough out into a disc about ½ inch thick. You may need to spread or add a little more flour as you pat the dough out. This dough should be a little tacky to the touch.
9. Line your baking sheet with parchment paper or a Silpat. If you do not have parchment paper or a Silpat line your baking sheet with aluminum foil and spray liberally with pan spray.
10. Dip your cookie cutter in flour to keep the cutter from sticking to the dough, and begin to cut out the scones. If you do not have a cutter you can cut square or triangle scones with a knife. Dip your cookie cutter in flour as needed.
11. Place your cut scones on your cookie sheet. Take any left-over pieces of dough and push them together to make some extra scone pieces for you to have later and place on the baking sheet.
12. Bake for 15 minutes or until the scones set.
Serve your scones with milk, hot cocoa, whipped cream or just by themselves. If you are giving some to your parents’, they may want their scones with some coffee.
Try your scones with different flavoring, fruits or fillings. If you do not want cocoa in your scones simply substitute an equal amount of flour to make up the difference.
ChefElla’s helpers can help by:
Measuring the ingredients
Mixing the ingredients
Cutting the dough
Older helpers can help by
Cutting in the butter
Dicing the strawberries
Baking the scones