This blog post was first published on Jan 11, 2016, and has been republished with new photos and information.

Hey there, and welcome back, friends.

You are in for a sweet treat!

If you haven’t tried a chocolate scone, this is your sign that you need to! Chocolate takes these scones to the next level. Chocolate with strawberries is a match made in food heaven.

Scones are irresistible. They’re so buttery and tender. I love biting into them. They are a fun weekend treat. Biting into one makes me forget about everything else in life.

In those few minutes when I am enjoying a scone, I forget about life stresses, relax, and recharge. These chocolate strawberry scones are simple, hearty, and delicious (warm) with a cup of tea.

Ingredients

• all-purpose flour
• whole wheat pastry flour or whole wheat flour
• rolled oats
• granulated sugar
• baking powder
• salt
• cold butter
• Greek yogurt
• semisweet chocolate chunks
• fresh strawberries
• a little bit of milk
• Turbinado sugar for garnishing

How to Make Chocolate Strawberry Scones

Line a baking sheet with parchment paper and set aside. In a large bowl, whisk together both flours, rolled oats, sugar, baking powder, and salt.

Using a pastry cutter, mix in the butter into the dry ingredients until pea-sized. Do not over mix as you want pockets of butter in your dough for a flaky scone.

Make a well in the dry ingredients and pour in the Greek yogurt. Gently mix until a dough starts to form.

Stir in the chocolate chunks and chopped strawberries.

Gently mix to combine the ingredients.

Turn the dough onto a lightly floured surface and work it gently into a circle. Pat into a circle about 1 inch high. If the dough is sticky, use more flour.

Using a sharp knife, slice the dough into 8 equal triangles.

Transfer each to the prepared sheet. Chill the triangles in the freezer for a few minutes. Meanwhile, preheat the oven.

Brush triangles lightly with milk and generously sprinkle turbinado sugar over the scones.

Bake scones until golden brown.

Remove from oven and let cool. While warm, enjoy the scones immediately. For an extra indulgence, drizzle the scones with melted chocolate.

How to Store

Store homemade scones at room temperature in an airtight container for up to 2 days or in the fridge for up to a week. You can also freeze scones for up to 3 months. Unthaw the scones on a plate at room temperature.

More Sweet Breakfast Recipes

• Lemon Scones with Mascarpone Cream and Honey Drizzle
• Raspberry Sweet Rolls with Lemon Glaze
• Strawberry Ricotta Pancakes
• Blueberry Lemon Sweet Rolls
• Blueberry Lemon Dutch Baby Pancake

What do you think of this amazing strawberry scone recipe? What would you serve with these scones? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Strawberry Chocolate Scone Recipe

Print

Yield: 8 scones

Chocolate Strawberry Scones

Flaky and tender chocolate strawberry scones made with whole wheat, Greek yogurt, and chocolate chunks. They are perfect with a cup of tea.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat pastry flour or whole wheat flour
• 1/2 cup rolled oats
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons cold butter, cut into pieces
• 3/4 cup Greek yogurt
• 1 cup semisweet chocolate chunks
• 1/2 cup fresh strawberries, chopped

Topping

Toggle ingredient group

• 1 tablespoon milk
• Turbinado sugar

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together the flours, rolled oats,  sugar, baking powder and salt. Using a pastry cutter, mix in the butter into the dry ingredients until pea-sized. Do not over mix as you want pockets of butter in your dough for a flaky scone. Make a well in the dry ingredients and pour in the Greek yogurt. Gently mix until a dough starts to form. Stir in the chocolate chunks and chopped strawberries.
3. Turn the dough onto a lightly floured surface and work it gently into a circle. Pat into an 8-inch circle about 1-inch high. If the dough is sticky, use more flour.
4. Using a sharp knife, slice the dough into 8 equal triangles. Transfer each to the prepared sheet. Chill the triangles for 15 minutes in the
   freezer.
5. Meanwhile, heat the oven to 400 degrees F.
6. Brush triangles lightly with milk. Generously sprinkle turbinado sugar over the scones.
7. Bake scones until golden brown, about 25-30 minutes.
8. Remove from oven and let cool. Enjoy scones immediately while warm. Optional: top scones with a chocolate drizzle.

Notes

Store homemade scones at room temperature in an airtight container for up to 2 days or in the fridge for up to a week. You can also freeze scones for up to 3 months.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 455Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 18mgSodium: 271mgCarbohydrates: 75gFiber: 6gSugar: 24gProtein: 12g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Chocolate Strawberry Scones appeared first on A Classic Twist.

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You are in for a sweet lemon treat!

Lemon Scones

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The post Pumpkin Scones with Maple Glaze appeared first on A Classic Twist.

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The post Sweet Potato Scones with Maple Icing appeared first on A Classic Twist.