Summer, a season where fresh produce is at it’s peak. It’s a shame not take advantage of it while it lasts! Take berries, for instance; plump, juicy raspberries, deep purple blueberries just ready to burst. There’s tart-sweet black berries and bright, fragrant strawberries. Now, imagine enhancing those amazing flavors so that they develop deep, robust, intense qualities that shine through any baked good you choose.
Take strawberries. Did you know that one of the best flavor pairings you can have is strawberries and chocolate? Of course you did. Now this is where it gets good. How about pairing some roasted strawberries with smokey, dark chocolate chunks in a tender, delicate, buttery scone? It just doesn’t get very much better than that! This scone recipe may not have your ordinary quick and easy preparation, but the scone it produces is not so ordinary either. Each step works together to create the ultimate, exquisite, deeply flavorful scone experience that you need in your life. Make these, and be prepared for something divine.
Roasted Strawberry Dark Chocolate Chunk Scones
Adapted from Cooks Illustrated and Chocolate Passion by Tish Boyle and Timothy Moriarty
4 cups hulled fresh or frozen strawberries
1 tbsp balsamic vinegar
2 tbsp sugar
2 cups all-purpose flour
2 1/2 + 1/8 tsp baking powder
1/8 tsp cream of tartar
1/2 tsp salt
6 tbsp butter, frozen
1/2 cup confectioners’ sugar
1/2 cup heavy cream
2 large eggs
1 1/2 tsp vanilla
8 oz bittersweet chocolate bars, cut into chunks
To roast the strawberries:
Toss berries with vinegar, then sugar and lay out on a cookie sheet with sides, lined with parchment paper. Roast strawberries in oven on 300F until they have given up their juices and are mushy, 30-45 min.
Drain berries; save or discard juices. Freeze berries while preparing scone dough.
To make scone dough:
Preheat oven to 400F. In large bowl, whisk together first 4 ingredients. Cut butter into pieces, then cut butter into dry ingredients using pastry blender or two knives until mixture resembles coarse meal. Stir in sugar. In separate bowl, whisk together cream, eggs and vanilla. Pour over dry ingredients along with chocolate and mix until just combined.
Turn dough out unto floured surface and knead 6-8 times. Roll into a 12-inch square.
Fold dough into thirds like a business letter,
Then lift short ends of dough and fold into thirds again to form square.
Transfer dough to floured plate and freeze for 5 min.
Roll out again into a 12″ square. Cut strawberries into chunks; scatter over dough.
Roll dough into cylinder, pressing to form a tight log. Arrange log seam side down and press into a 12 by 4-inch rectangle. Cut rectangle crosswise into 4 equal pieces.
Cut each rectangle diagonally to form 2 triangles and transfer to two baking sheets lined with parchment paper.
Bake scones 15-18 min. or until set; the exterior will be firm, golden, and slightly springy to the touch. Cool scones 1 min. on sheets then transfer to cooling rack and cool at least 10 min. before serving.