There’s nothing quite like the taste of fresh strawberries, especially when they’re nestled into warm, flaky scones. This recipe brings a burst of berry freshness to your table, perfect for breakfast, brunch, or a delightful afternoon snack. With a tender crumb and a hint of sweetness, these strawberry scones are a treat you’ll want to make again and again.
Steps
- Preheat your oven to 400°F (200°C). In a large bowl, combine flour, sugar, baking powder, and salt. Incorporate cold, diced butter into the flour mixture using a pastry blender until it resembles coarse crumbs. Toss in the chopped strawberries gently and make a well in the center.
- In another bowl, beat one egg and mix it with the heavy cream. Pour the egg mixture into the dry ingredients and stir gently with a large spoon until just combined. Avoid over-mixing to keep the scones tender.
- Transfer the dough onto a well-floured parchment paper. Shape it into a 3/4-inch thick circle and cut it into 12 wedges, arranging them slightly apart from each other.
- Brush the scone wedges with milk and sprinkle with coarse sugar. Bake them for 15-16 minutes, or until they are golden brown.
- To make the glaze, mix powdered sugar with milk, adjusting the consistency by adding more sugar to thicken or more milk to thin. Drizzle the glaze over the warm scones and serve. Store any leftovers in the refrigerator and reheat in the microwave for 15 seconds if needed.
Ingredients
- 2 cups of all-purpose flour
- 3 tablespoons of granulated sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of fine sea salt
- 1/2 cup (8 tablespoons or 1 stick) of unsalted butter, chilled and diced
- 1 cup of chopped fresh strawberries
- 1 large egg
- 1/2 cup of heavy whipping cream, chilled
- 1 tablespoon of milk, for brushing the top
- 1/2 tablespoon of coarse sugar, for sprinkling on top
- 2/3 cup of powdered sugar
- 1 tablespoon of milk
Nutritional Values
Calories: 2736 kcal | Carbs: 336 g | Protein: 36 g | Fat: 144 g | Saturated Fat: 84 g | Polyunsaturated Fat: N/A | Monounsaturated Fat: N/A | Trans Fat: N/A | Cholesterol: 540 mg | Sodium: 1296 mg | Potassium: 1956 mg | Fiber: 12 g | Sugar: 132 g | Vitamin A: 4896 IU | Vitamin C: 84 mg | Calcium: 756 mg | Iron: 12 mg
FAQ
- Can I use frozen strawberries in the scone recipe instead of fresh ones?
- Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture in the dough.
- What is the best way to store leftover scones?
- Leftover scones should be covered and stored in the refrigerator. When ready to eat, reheat them in the microwave for about 15 seconds.
- How can I adjust the glaze consistency for the scones?
- To thicken the glaze, add more powdered sugar. To make it thinner, incorporate a bit more milk until you reach your desired consistency.
- Can I make these scones with other types of fruits?
- Absolutely! Once you have the basic scone recipe, you can experiment with different fruits like blueberries, raspberries, or even add savory ingredients.
- Why is it important not to over-mix the scone dough?
- Over-mixing the dough can result in dense and tough scones. It’s best to gently combine the ingredients until just moistened for a light and crumbly texture.
Tips
- Use Cold Ingredients: Ensure that your butter and heavy cream are chilled before mixing them into the dough. This helps create a flaky texture in your scones.
- Avoid Over-Mixing: When combining the wet and dry ingredients, stir gently until just moistened. Over-mixing can lead to dense scones.
- Space the Wedges: After cutting the dough into wedges, make sure they are at least 1/2 inch apart on the baking sheet. This allows them to bake evenly and expand properly.
- Customize the Glaze: Adjust the thickness of your glaze by adding more powdered sugar for a thicker consistency or more milk for a thinner drizzle. This customization can enhance the sweetness and presentation of your scones.
Equipment
- Pastry Blender – For cutting butter into the flour to achieve a crumbly texture.
- Parchment Paper – Used to place the dough on, which will be transferred to the baking sheet.
- Baking Sheet – Essential for baking the scones in the oven.
