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    Swiss Chocolate Strawberry Scone Cake

    Source of Recipe


    Recipe Introduction

    Shortcake by any other name, in any guise. Heavens – berries and chocolate on a buttery scone base. Yum!

    List of Ingredients

    Swiss Chocolate Strawberry Scone Cake

    Scone Cake

    2 ½ cups all-purpose flour
    1/3 cup sugar
    4 teaspoons baking powder
    ¼ teaspoon salt
    ½ cup unsalted butter
    ½ cup cream
    2 eggs
    1 cup semi-sweet, miniature chocolate chips

    Egg white, beaten, granulated sugar

    1 cup whipping cream
    1 teaspoon pure vanilla extract
    2 tablespoons confectioner’s sugar
    2 baskets fresh strawberries, washed, hilled and sliced

    Swiss Chocolate Shavings


    Preheat oven to 400 F. Double stack two baking sheets and line top one with parchment paper. Set aside.

    In a food processor, place the flour, sugar, baking power and salt and process to blend briefly.

    Add in chunks of butter and pulse to break in the butter to make a mealy mixture.

    Remove to a large bowl. Make a well in the center and stir in eggs and cream. Make a soft dough and then remove to a lightly floured work surface. Knead gently to make a dough that holds together. Divide in to portions and pat each into an 8 inch circle.

    Place one circle on baking sheet and press the chocolate chips into it.

    Top with remaining circle of dough and press lightly to seal.

    Brush top with a beaten egg white and dust with sugar. Cut into 6 wedges.

    Bake until nicely browned 18-22 minutes.

    Cool to warm or room temperature.

    Meanwhile, whip the cream with the vanilla and icing sugar until soft and forms peaks.

    Have some berries ready, simply sliced and mash some with additional sugar.

    To assemble, serve, per person, one wedge of scone cake, topped with whipped cream, and both sliced and mashed berries. Top with chocolate shavings if desired.




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