When you have a dozen leftover white chocolate strawberry “ghosts” from your spooky Halloween dinner party, que faire? For me, on a cold rainy gray day, the answer was obvious: white chocolate strawberry scones, warm-out-of-the-oven, bright, delicious nuggets of perfection that would brighten my day and lift my Halloweengria hangover.
The recipe follows, but the success of this late morning breakfast-in-bed treat taught me how well desserts can be repurposed. And this kind of thinking leads to boundless possibilities of creative and delicious weekend breakfasts.
- 8 tablespoons unsalted butter (1 stick)
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup heavy cream
- 2 eggs (1 for the dough, 1 for an egg wash)
- A dozen white chocolate covered strawberries OR 1 cup of white chocolate chips and 12 strawberries
- Preheat oven to 375 and line a baking sheet with parchment paper.
- Slice butter into edamame-sized pieces, then stick it in the freezer.
- Dice strawberries and set aside.
- In a medium bowl, mix flour, sugar, baking powder, and salt until fluffy.
- Rub the butter into the dry ingredients quickly using your fingertips until no pieces larger than a pea remain.
- Add the cream and egg and mix with a fork until a shaggy dough forms. Fold in the strawberry chunks and knead a few times if necessary, but DO NOT OVERWORK THE DOUGH.
- Lay parchment paper on your cookie tray before adding the scone dough
- Pat the dough into an inch-thick circle.
- Beat remaining egg and gently brush over the dough.
- Cut into eight equal wedges, then gently separate the individual scones, leaving an inch of space between them.
- Bake for 30 minutes, or until golden and firm.
25 minutes prep time, 1 hour total. Makes 8 scones.
Adapted from Sugar Mountain Treats.