We went strawberry picking this weekend! How cool is that?! Since it’s strawberry season, we decided to take a ride over to Butler’s Orchard in Germantown, Maryland to pick some strawberries of our own, and it was awesome! There’s nothing better than fresh berries picked straight from the plant.
Let me tell you, there is zero comparison between fresh strawberries and store-bought strawberries. Freshly picked strawberries are deep red in color and oh so sweet. I could eat them by the bucketful! They’re also about half the size of the ones you buy at the store. Interesting, huh?
After we parked, we grabbed our berry picking containers and headed for the “Berry Wagon” which takes you right up to the strawberry field. It was blistering hot outside and there was a huge line, but luckily it didn’t take long at all, maybe 10 minutes. The tractor ride is pretty neat—we didn’t expect that! We thought we’d just walk right to the field and start picking, but nope, you have to take the wagon. Good thing too because otherwise it’d be a heck of a walk.
The strawberry field is gigantic! Rows and rows of beautiful strawberry plants ripe for the pickin’. The view from the field is pretty spectacular too—lots of rolling hills full of lush green trees. Gorgeous, I tell you!
We managed to pick 3lbs. of strawberries in about 45 minutes I think. Not too shabby! The berries are small and very delicate, so it pays to be gentle. You have to very carefully pick each strawberry from its stem to avoid squishing it between your fingers. We may or may not have taste tested a few berries along the way. They were just too luscious not to! Sweet, juicy, and lovely.
After we picked our berries, we took the tractor back to the main section, paid for our berries, and headed home. As soon as we got home, I washed a few berries and decided to make some scones. Triple Chocolate Strawberry Scones!!!! :)
These scones are pretty much every chocoholic’s dream—a chocolate scone loaded with chocolate chunks and drizzled with even more chocolate. And let’s not forget the fresh sweet strawberries! Despite the incredible amount of chocolate in these scones, the berries shine through nice and bright.
Not only can you can see the deep red strawberries all throughout the scones, you can taste the sweetness in every bite. Since the strawberries are so delicate some of them kind of melted right into the batter—certainly can’t complain about that!
And because the chocolate and strawberries just weren’t enough (ha!), I brushed each scone with a sweet glaze before drizzling the chocolate overtop. Yumminess ALL around!! Oh, and did I mention these scones are super moist?! So, so good! Grab a cup of joe to go with your big ‘ol scone and then sit down to indulge. Enjoy!
- 2 cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ cup sugar
- 2½ tsp. baking powder
- ½ tsp. cinnamon
- ½ tsp. salt
- ½ cup (1 stick) unsalted butter—freeze for 30 minutes
- ½ cup half & half + more, if needed
- 1 egg
- 1½ tsp. vanilla extract
- 1 cup chocolate chips or chunks (I chopped up a dark chocolate bar)
- 1 cup chopped strawberries
- 1 cup powdered sugar
- 1 tsp. vanilla extract
- 2 tbsp. water
- ¼ cup chopped chocolate (Use a chocolate bar, not chocolate chips)
- Preheat the oven to 400 degrees. Line a baking sheet with a silicone mat or parchment paper.
- To a large bowl, add the flour, cocoa powder, sugar, baking powder, cinnamon, and salt and whisk to combine.
- To a small bowl or cup, add the half & half, egg, and vanilla extract and whisk to combine. Set aside.
- Using a box grater, grate the butter. Immediately add the butter to the dry ingredients and use your fingers to quickly incorporate, just until there are a few small chunks of butter remaining.
- Add the wet ingredients to the bowl of dry ingredients and use a rubber spatula to quickly incorporate. If the dough is too dry, add more half & half 1 tsp. at a time.
- Carefully fold in the chocolate chucks. Then gently fold in the strawberries.
- Roll the dough out onto the prepared baking sheet and with floured hands (use a mixture of flour & cocoa powder) carefully form the dough into a large circle.
- Cut the circle into 8 triangles (like a pie) and carefully separate them, leaving them about an inch apart.
- Bake for 20 minutes, or until a toothpick comes out mostly clean. Remove from oven and let cool for 5 minutes.
- To a small bowl, add the powdered sugar, vanilla extract, and water and whisk to combine.
- After the scones have cooled for a few minutes, gently brush the glaze onto each scone. Let the glaze dry for 5 minutes.
- In the meantime, add the chopped chocolate to a small bowl and heat in the microwave in 10 second increments, until just melted. Stir the chocolate until smooth and quickly drizzle over each scone.
- Serve immediately, or store in an air-tight container at room temperature for 1-2 days.
Adapted from Sally’s Baking Addiction