Recipe Difficulty: Easy. If you haven't made biscuits or scones before, maybe closer to medium difficulty.
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My Strawberry Chocolate Chip Scones Recipe Notes
SCONES!!! Scones are special. I love biscuits and muffins but I'm fairly certain I like scones even more. These strawberry chocolate chip scones are moist and have the perfect amount of sweetness. While the method for making scones and biscuits is the same, the key difference between them is that when making scones you use a higher fat cream vs when making biscuits you typically use a lower fat liquid, such as buttermilk. In terms of vegan options, for biscuits I just use plant milk and add a bit of apple cider vinegar to replicate the acidity of buttermilk, and for these scones I buy a plant based whipping cream. You could always make your own cashew cream if you didn't want to use store bought. Vegan Whipping Cream The Silk whipping cream pictured below is actually insanely good. It tastes like dairy whipping cream! I was skeptical because it contains coconut, and I've had coconut based products before where the coconut flavour is very pronounced. Coconut is great in some instances, like in a curry for example, but I don't always want that flavour profile. Anyway, moral of the story. I highly recommend Silk whipping cream as a dairy free alternative to regular whipping cream. Working With Dough If you aren't too familiar with biscuit and scone making, it takes a bit of practice to understand what your dough should feel like. I start with the suggested amount of cream to form my dough. Simply keep stirring the cream into the dry mix (I like using a small wooden spoon), and if you have to add a splash more cream to incorporate all the flour that is in your bowl, do that. If it's too wet it will feel a lot softer and almost harder to fold over itself. (I've baked biscuits and scones when I've made the dough slightly more wet than I prefer, and they still turn out well. I've made thousands in my career so I have done it all.) When the dough IS the right consistency, it will feel tacky, but also have a firmness to it. Part of the process of scone making is to fold the dough over itself several times to create layers. If it's too dry, the layers won't stick together. You can honestly adjust the wet/dry nuances right on your board by sprinkling on extra flour or by adding a drizzle more cream. It's a bit tricker with this recipe because of the chunks of strawberries, so I try to get it "right" the first time. How to Best Serve my Scones I find after a day, the scones are so much better when reheated in a hot oven. I don't like using the microwave because the oven re crisps the bottom. So you get the combo of fluffy and crispy scone bites! I don't butter my scones, but you definitely could. I also tried using it as a base for a strawberry shortcake. Since I don't jam pack the batter full of strawberries, it's a nice way to add extra strawberry bites! Using Frozen Fruit I haven't tested this recipe using frozen fruit. Everything I have read about using it in baked goods suggests tossing the frozen fruit with flour before adding it to the recipe, which is what I do for these strawberry chocolate scones using fresh fruit, regardless. Frozen fruit contains a lot more moisture than fresh and it's possible it could affect the final product. If you have lots of experience baking with frozen fruit you can be the judge of whether it is a good idea, and if you have thoughts feel free to comment on this post! I am more inclined to use frozen fruit in things like pies, crisps and compotes. Also, I might be more inclined to use frozen raspberries or blueberries for a muffin or scone recipe over frozen strawberries. Even the sliced frozen ones I buy are too large for this recipe, I'm sure you could cut them from frozen if you really wanted to, but you definitely don't want to thaw them first!
Vegan Chocolate
Camino is one of my favourite brands of vegan chocolate. They sell chips, baking squares and cocoa powder. The quality is exceptional, and they are fair trade certified. There are a lot of ethical issues in the world of chocolate production, I am not an expert, but I believe in voting with my dollars so I feel good about supporting this brand. I used their semi sweet chocolate chips in this recipe. Delicious!
Vegan Sugar
When buying sugar I look for a brand that is either organic or certified vegan. If you are new to veganism you might not know that all sugar isn't actually vegan, by the way in which it is processed. Vegan sugars are on the pricier side sometimes, but I always watch for sales and good deals. I often buy wholesome organic, or Camino. Though I have only seen Camino brand brown sugar, not sure if they make white sugar as well. How to make savory scones While I haven't made savory scones using this recipe, I know it wouldn't be hard. Typically you will still add a bit of sugar. I would be inclined to reduce it to about one or two tablespoons. Then, I'm dying to try adding shredded vegan cheese, vegan bacon bits and maybe roasted broccoli. When I try it I will report back!
History Of Scones
Scones are thought to have originated in Scotland in the 16th century. The word "scone" is derived from the Scottish word "sgonn," which means a shapeless mass or lump. Traditionally, scones were made with oats and barley, and were considered a type of bread to be eaten with butter or cheese. They were also often cooked on a griddle over an open fire. In the 18th and 19th centuries, scones began to be made with wheat flour and baking powder, which made them lighter and fluffier. They also became sweeter, with the addition of sugar and dried fruit. Scones became popular in England in the late 19th century, and were often served with tea. They have since become a staple in many other countries, and can be found in a wide variety of flavors
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January 2025
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