Chocolate-Strawberry Scone Cake
Yield
1 cakePrep
40 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| ¼ | cup |
sugar
|
|
| 4 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ⅔ | cup |
butter
or margarine, room temp |
|
| ⅔ | cup |
milk
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
heavy whipping cream
|
|
| 2 | baskets |
strawberries
stemmed and sliced |
*
|
| 1 | package |
semi-sweet chocolate
semi-sweet chips, (6 oz), null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
|
|
| 2E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 158 | ml |
butter
or margarine, room temp |
|
| 158 | ml |
milk
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
heavy whipping cream
|
|
| 2 | baskets |
strawberries
stemmed and sliced |
*
|
| 1 | package |
semi-sweet chocolate
semi-sweet chips, (6 oz), null, null |
|
Directions
In a bowl, combine flour, sugar, baking powder and salt.
Cut in butter until mixture resembles coarse meal.
In a small bowl, combine milk, 1 whole egg and 1 egg yolk.
Mix into dry ingredients JUST until moistened.
Turn out onto lightly floured board; knead lightly several times, then bring dough together to form a ball.
Divide in half; pat each half into a circle 8-inches in diameter.
Place one circle on greased baking sheet; cover evenly with chocolate chips.
Top with remaining circle; pressing lightly to seal edges.
Beat remaining egg white.
Brush top of scone cake with egg white.
Sprinkle generously with additional sugar.
With a sharp knife, slice halfway through top layer to form six wedges.
Bake in a preheated 425-degree oven for 18 to 20 minutes, until golden and springy to the touch.
Transfer to a rack to cool slightly.
Whip cream, add 1 cup of the berries.
Sweeten to taste.
Serve wedges of warm scone cake with remaining berries and strawberry whipped cream.
