Strawberry chocolate scones; raspberry bagels; strawberries and cream cookies

Well, clearly I was craving fruit and chocolate this week. I came across these strawberry chocolate chip sourdough scones and knew they must be recreated with fresh milled flour. I used 300g of fresh milled flour and 50g of active starter. The recipe called for 1 cup of fresh cut strawberries. Some prep work was necessary, but I think it was worth it after trying these. Of note, I also used fresh cut strawberries in my cookies this week so I prepped those at the same time. Work smarter, not harder, right??!!

Last week, the bagels I made were already spoken for. This meant my kiddos couldn’t have any. So this week, I promised them bagels. Instead of the classic plain bagel I used dried raspberries as an inclusion in these bagels. Not only was the color beautiful with the addition of the raspberry, but they added a great sweet flavor. I doubled this recipe and ended up using 1,120g of fresh milled flour. I also used 240g of active starter. See the recipe I use below:

Fresh-Milled Sourdough Bagels
Ingredients:

• 1 cup (240 g) warm water
• ½ cup (120 g) active sourdough starter, 100% hydration (young, just at peak)
• 3 Tbsp honey
• 2 tsp fine sea salt (10 g)
• 560 g fresh-milled flour, lightly sifted (hard white wheat preferred; remove 10–15% bran)
• Instructions
  Mix: Combine water, starter, and honey. Add flour and salt. Knead until smooth and elastic, slightly softer than traditional bagel dough (15–20 minutes by mixer).
  Short Bulk Ferment: Cover and ferment at 76–78°F until just puffy and about 25–30% risen (3–4 hours). Do not let dough double.
  Shape: Divide dough into 8 pieces (120–130 g each). Shape into tight balls, rest 10 minutes, then poke holes and gently stretch.
  Optional Overnight Rest: Refrigerate shaped bagels for 4–6 hours max. Remove and proof warm in the morning.
  Final Proof: Proof at 78–80°F until slightly puffy but dense (30–60 minutes).
  Boil: Bring 3 quarts water to a boil. Add 1½ Tbsp honey or barley malt syrup (no baking soda). Boil bagels 20–30 seconds per side.
  Bake: Bake at 425°F for 20–25 minutes until deeply golden. Optional steam for first 5 minutes. Cool at least 30 minutes before slicing.

Cookie of the Week:

Fresh milled strawberries and cream cookies! These were so good with the fresh cut strawberries and white chocolate chip combo. I used my chocolate chip cookie base recipe without the sourdough and added the strawberries and white chocolate chips instead of the chocolate chips. Because I didn’t use sourdough, I revamped the amount of flour. I double the recipe and ended up using 680g of fresh milled soft white wheat flour in total.