Strawberry White Chocolate Scones
Sweet and moist scones with the wonderful flavor pairing of Strawberry, White Chocolate, and Graham Crackers!
Equipment
- Rolling Pin
- Cookie Cutter
Ingredients
- 4 cups All Purpose Flour (475g)
- 3/4 cup Dark Brown Sugar (150g)
- 1 1/4 tsp Kosher Salt (5g)
- 2 1/2 tsp Baking Powder (11g)
- 3/4 cup Almond Milk or any type of Milk (6oz)
- 1 tbsp Lemon Juice
- 1/2 tsp Vanilla Extract (5g)
- 1 Large Egg
- 1/2 cup Salted Butter - softened slightly and cut into smaller chunks (113g)
- 4 sheets Graham Crackers - broken into smaller bits (62g)
- 1 cup White Chocolate Chips (240g)
- 2.1 oz Strawberry Fruit Leathers or Rolls - torn or chopped into smaller bits (60g)
Instructions
- Preheat the oven to 375F. Line 2 baking sheets with parchment paper or Silpat liners.
- In a large bowl: combine the 4 cups All-Purpose Flour, 1/4 cup Brown Sugar, 1 1/4 tsp Kosher Salt, 2 1/2 tsp Baking Powder. Sift together well.
- Using a pastry cutter or two forks to incorporate the butter into the flour mixture until it resembles a coarse sandy like texture.
- In a separate medium bowl, whisk together the 3/4 cup Almond Milk, 1/2 tsp Vanilla Extract, 1 tbsp Lemon Juice, and the 1 Egg.
- Make a well in the center of the flour mixture and pour the liquid mixture in. Using a wooden spoon or rubber spatula to begin mixing the dough together.** When the dough is almost formed add in the Graham Crackers, White Chocolate Chips, and Strawberry Fruit Leathers and evenly distribute them throughout the dough.
- On a floured surface, using a rolling pin or your hands to roll the dough out to approximately 1/4in thick. Using a cookie cutter shape of your choice or a knife to make the scone shapes.
- Placing the cut out scones on to the lined baking sheet evenly apart (like when baking cookies). If using a half baking sheet, that’d be 4 columns by 3 rows of scones on each sheet.
- Brush the 2 tbsps of Almond Milk across the top of each scone and sprinkle with some Cane Sugar (or Granulated Sugar if you do not have Cane Sugar).
- Bake for 13 minutes or until slightly golden on top. Allow to cool on a wire rack briefly before enjoying!
Notes
**If dough is too dry - add just a splash more milk and if it is too wet - add just a little more flour