Mocha Strawberry Scone Spirals

This recipe was inspired by a spiral bun recipe I saw on America’s Test Kitchen. I just pulled the spirals out of the oven. They are huge, and a little funny looking. I haven’t tasted them yet but I know they’re going to be fantastic. Before I tell you how to make them, I want to say something about my scone recipes…

Many, many people have asked me for my scone recipe. I actually have tons of them, but my favorite — and the one I use for my lemon scones — is in The Pie and Pastry Bible, by Rose Levy Beranbaum. The only thing I do differently than Ms. Beranbaum is I omit the poppy seeds, use a drinking glass to cut the scone dough into circles rather than using a knife to cut them into triangles, and topping them after they’re cool with a glaze made by mixing lemon juice and powdered sugar — not the natural powdered sugar you get from Whole Foods, but the evil bleached mass-market stuff.

I won’t share Ms. Beranbaum’s recipe because I think you should just go out and buy her book — sorry.

The other thing about scone recipes is there are several different types of dough and corresponding methods of forming it into scones. One kind of recipe produces dough that’s dry enough so that you can roll it out and cut it into shapes. The Beranbaum recipe falls into this category. The second has dough that’s a little bit moister. You have to pat it into a circle and then cut it into wedges before baking. I have a few delicious recipes for this kind of scone, but I don’t use them all that much because you only get eight or so scones out of a recipe. If you’re feeding any more than five people, you’re screwé. The last kind is “drop scones,” where the dough is so sticky that you have to scoop it out onto the cookie sheet with a large spoon or even an ice cream scoop. These come out very rustic in shape, with a fair amount of crusty top surface area — delicious but not as elegant as the rolled-out kind.

  • Start from your favorite “roll-out” scone recipe. I use the Beranbaum recipe for currant scones, and omit the currants.
  • To the dry ingredients, add 1 tablespoon of instant coffee that you’ve mushed up in a mortar and pestle, and about a half teaspoon of cinnamon.
  • Whirl a handful of chocolate chips in the food processor with a few tablespoons of dark brown or turbinado sugar. You can either whirl them until they’re all powdery, or until the chips are smaller. A flaw in what just came out of my oven is that my food processor blade needs sharpening so the chips didn’t get small enough.
  • When you get to the step in the recipe where you roll out the scone dough, roll it out once, fold and roll again, and then fold and roll a third time. Instead of rolling it out to “scone height,” roll it a lot thinner — maybe a half inch high or so — so that it’s about the size of a cookie sheet.
  • Sprinkle the chocolate chip – sugar mixture over the entire top of your scone dough, stopping about 1/2 inch in from the edges.
  • Roll the scone dough into a big log — about eighteen inches long.
  • Flatten the log with a rolling pin so it’s a very long skinny rectangle.
  • Put strawberry jam down the middle of the rectangle — about 1/4 cup in all — and roll again along the long edge so you have another log.
  • At this point, if your log is too sticky to work with, put it in the freezer for 15-30 minutes.
  • Line two cookie sheets with parchment paper. Slice the log into scones — around 1 inch thick slices — and place the slices on the parchment paper at least an inch apart. Unlike normal scones, these spirals will spread out and probably not rise as high as you might be expecting.
  • Bake the scones the way you normally would.

And let me know what you think!


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