They say that inspiration comes from everywhere around us, and I’d agree. I am constantly walking along, minding my business, when out of the orange colored sky, FLASH! I see something that inspires a new scone flavor. It literally happens anywhere.
This combination has a magical inspiration behind it. Disneyland, in fact. During the strawberry harvest, Disneyland’s candy makers cover the most gigantic sweet strawberries in the world with the most incredible dark, milk, and white chocolate coatings. They were probably the most delicious fresh made treats those candy makers could have offered us. And my favorite coating–which I haven’t found in years–was the white chocolate and coconut covered strawberry.
Strawberry, White Chocolate, Coconut Scones
These scones were my attempt to recapture that incredible flavor of a childhood treat, and I have bad news for you: say good bye to your waistline and apologize to your friends now because not only will you not share these, but you will eat the whole batch in an unprecedentedly short time span. I brought some in for a few of my coworkers to taste test, and already theirĀ parents are requesting them (though how the parents snagged a bite I’ll never know). Rest assured coworkers, I’ll be bringing these to the staff meeting this week.
You’d think that based on the combination of sweet flavors from white chocolate, sweetened coconut flakes, and strawberries (again from Harry’s Berries)Ā this scone would be cavity-inducing sweet, but since the base is my basic cream scone, there is a pleasant mildly salty element to counteract the sugar. Which makes them totally acceptable for mass consumption, right?
Strawberry, White Chocolate, Coconut Scones
Strawberry White Chocolate Coconut Scones
Ingredients
- 200 g self rising flour
- 1/4 tsp salt
- 50 g ultrafine baking sugar
- 1 cup chopped fresh strawberries
- 1/2 cup white chocolate chips
- 1/2 cup sweetened flaked coconut, divided
- 150 mL heavy whipping cream
Preheat oven to 220Ā°C or 450Ā°F. Ā Line baking sheets with parchment paper. Set aside.
Sift together flour and salt in a mixing bowl. Add sugar. Toss in strawberries, white chocolate, and 1/4 cup coconut until well distributed.
Work in whipping cream until all ingredients are fully combined. This is a very wet dough! Don’t worry you didn’t do anything wrong.
Turn out onto a heavily floured workspace and knead a few times. Pat down to desired thickness (1 cm). Dip scone cutter in more flour before cutting scones out (5 cm) and placing on baking sheet. THIS IS ESSENTIAL. Because the scone dough is so wet, you need a hefty additional amount of flour to make everything manageable when kneading and cutting. Knead offcuts back together and repeat process until most of the dough is used.
Brush tops of scones with water and sprinkle remaining coconut on tops.
Bake 8-10 minutes until starting to brown. These scones don’t rise, but they do spread out so make sure you have left some space in between the scones on the baking sheets.
Remove immediately to a wire rack to cool.
These scones not only don’t require a topping of cream or jam, but a topping would probably ruin them (way too many flavors in too small of a package) so forego any clotted cream, curds, or jams when serving these scones. Their deliciousness speaks for itself.
Strawberry, White Chocolate, Coconut Scones
And make about 4 batches at a time, just to be safe š
