One of my classmates left Greece yesterday, and wanted something to eat on the plane. This is what she got!

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 5 tablespoons chilled, unsalted butter, cut into small pieces
• 1/2 cup candied strawberries, cut into small pieces
• 1 cup heavy cream, plus more for brushing
• 1-2 tablespoons sugar for sprinkling
• 2 ounces dark chocolate

Rissa chops the strawberries on her last full day in Greece.

Preheat your oven to 425 degrees. Line a baking sheet with parchment.

Stir together the flour, baking powder, 3 tablespoons of sugar, salt, and cinnamon in a large bowl. Stir in the butter, then with your hands flatten each piece until as thin as possible. This will help produce flakes in the finished scone.

Stir in the pieces of strawberry, followed by the cup of cream. I just use my hands, as they’re already dirty, and will be again. Knead briefly, until there is no dry flour left unincorporated.

Shape the dough into a ball, and then flatten in a circle roughly 3/4″ thick on your lined baking sheet. Brush cream over the top to cover, then sprinkle the extra sugar on top. I used raw sugar, since Rissa had brought some over when she was cleaning out her house. Regular granulated would be ok as well.

Cut into 8 pieces, and separate them so that they can grow while baking.

Bake 12-15 minutes, until browned on top.

Let cool on the pan. Meanwhile, melt the chocolate, and drizzle it on top.

I had the not-so-genius idea of using up some extra cream in the chocolate, to make it pour easier, and added cold cream to my already melted chocolate, causing it to seize up, which is why the chocolate on mine looks like it had to be smeared on, rather than drizzled. If you use just plain melted chocolate, you’ll be able to make yours a bit prettier!

These turned out delicious, and everyone that had one ended up going back for at least a second!

Strawberries and Cream Scones

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 5 tablespoons chilled, unsalted butter, cut into small pieces
• 1/2 cup candied strawberries, cut into small pieces
• 1 cup heavy cream, plus more for brushing
• 1-2 tablespoons sugar for sprinkling
• 2 ounces dark chocolate

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.

Stir together the flour, baking powder, 3 tablespoons of sugar, salt, and cinnamon in a large bowl. Stir in the butter, then with your hands flatten each piece until as thin as possible.

Stir in the pieces of strawberry, followed by the cup of cream. Knead briefly, until there is no dry flour left unincorporated.

Shape the dough into a ball, and then flatten in a circle roughly 3/4″ thick on your lined sheet. Brush cream over the top to cover, then sprinkle the extra sugar on top. Cut into 8 pieces, and separate them so that they can grow while baking.

Bake 12-15 minutes, until browned on top.

Let cool on the pan. Meanwhile, melt the chocolate, and drizzle it on top.