Black Pepper Scones with Balsamic Strawberry Sauce

“For this recipe I wanted to do something different, so I decided to make a dessert. The black pepper scones and the spices in the sauce enhance the wine’s earthiness and the not too sweet strawberries allow the dark fruit notes to shine, while the hint of mint offers a touch of coolness. This recipe was really fun to create and even more fun to taste!”

– Robynn Chapman, Wine Club & Hospitality Assistant and Internet Sales Coordinator

– Serves 4-6 –

Scone Ingredients:
1 ¼ cup flour
¼ cup sugar
¼ tsp table salt
¼ tsp baking soda
½ tsp baking powder
½ tsp freshly ground black pepper
4 Tbsp unsalted butter, cold
1/3 cup + 2 Tbsp heavy cream
1 large egg yolk

Sauce Ingredients:
1 lb strawberries, roughly chopped
½ cup balsamic vinegar
1 Tbsp dark brown sugar
¼ tsp kosher salt
½ medium lemon, zested
1/8 tsp white pepper
1/8 tsp cardamom
1/8 tsp crushed red pepper flakes
½ Tbsp fresh mint, loosely packed and finely chopped

Method of Preparation:
Preheat oven to 400°.

In a food processor mix together flour, sugar, salt baking soda, baking powder and black pepper. Dice butter and add to mixture. Work the butter into the mixture until it’s evenly distributed and smaller than pea size.

In a small bowl whisk together the heavy cream and egg yolk, then pour over the flour mixture and stir until a loose dough forms. (don’t over mix, incorporate well).

Divide the dough into even portions, forming circular mounds and place on a lightly greased baking sheet. Bake for 10-13 minutes or until an inserted toothpick come out clean and the edges are slightly brown.

While the scones cook bring balsamic vinegar to a boil in a sauce pan over medium heat. Reduce heat to low and simmer until vinegar has thickened and reduced to ¼ of its original volume, 5-10 minutes.

Add strawberries, kosher salt, brown sugar, lemon zest, cardamom, white pepper and red pepper flakes. Increase heat to medium and bring to a boil. Add mint. Reduce heat to low and simmer until the sauce has thickened and is syrupy, about 10-15 minutes. Remove from heat and let cool.

Drizzle the sauce over the scones, spread inside or use as a dipping sauce and enjoy with a glass of 2017 Wine Club Reserve.