Chocolate-Strawberry Scone Cake

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.