Easy Strawberry Scones
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5.0
3 reviews
Excellent
Easy Strawberry Scones
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If you're looking for a sweet and satisfying breakfast or afternoon, treat, look no further than these Delicious Strawberry Scones with Irresistible Strawberry Shell Topping. These scones are the perfect combination of flaky and moist, with chunks of fresh strawberries throughout that provide a burst of flavor with every bite.
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Ingredients
For the Strawberry Scones:
- 500 g (4 cups) all-purpose flour
- ½ to 1 cup granulated sugar , depending on how sweet you'd like
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 2 sticks cold unsalted butter , diced
- 4 large eggs , lightly beaten
- ¾ to 1 cup cold heavy cream , adjust as necessary
- 1 tablespoon pure vanilla extract
- 1 tablespoon clear vanilla or pure vanilla extract
- 1-½ cups small-diced (about ¼ inch) strawberries
- 2 to 3 tablespoons Cream to brush the scones
- 1 tablespoon turbinado sugar for sprinkling
For the Strawberry Shell:
- 1 cup freeze-dried strawberries
- 6 ounces ( about 1 cup) white chocolate
- ¼ cup coconut oil
- Pinch of kosher salt
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Instructions
- For the Strawberry Scones: Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside. Cut the strawberries into small ¼-inch pieces and place them in a small bowl; set aside. In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar. Mix well.
- Using a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs. Toss in the strawberry pieces until evenly distributed; make sure to separate any pieces that are sticking together and ensure that all the pieces are fully coated with flour. In a separate bowl, whisk together the cold heavy cream, both types of vanilla, and eggs until combined. Gradually add the wet mixture to the dry mixture, folding until the dough just comes together. If the dough is too dry, add a splash or two more of cream.
- Dump the dough out onto a very well-floured surface. Flour your hands and press the dough into a 1-inch-thick round disk, adding a little flour so the dough doesn’t stick to the working surface. Cut the disk of scone dough into 12 equal slices, and place them on the prepared baking sheets.
- Chill the scones in the freezer for 15 minutes before baking. Once chilled, brush the tops of the scones with cream, and sprinkle with turbinado sugar if desired. Bake the scones for 20 minutes, rotating the pans halfway through, until the tops are lightly browned, and the insides are fully baked.
- For the Strawberry Shell: To make the strawberry shell topping, grind the strawberries in a food processor and set them aside. Next, combine the chopped white chocolate, coconut oil, and salt in a heatproof bowl set over a saucepan of simmering water. Whisk until melted and smooth, then remove the bowl from the pan. Stir in the ground, freeze-dried strawberries until combined. Let the mixture cool for 15 minutes.
- Once the scones are done baking, let them cool completely before drizzling the cooled strawberry shell topping over the top of each scone. Let the topping set for a few minutes before serving.
Equipments used:
Notes
- How to Store & Re-Heat
- To store your Strawberry Scones with Strawberry Shell Topping, allow them to cool completely after baking, then place them in an airtight container. They will keep at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze them for longer storage.
- To reheat the scones, preheat your oven to 350°F (175°C). Place the scones on a baking sheet and bake for 5-7 minutes or until they are heated through. Alternatively, you could microwave them for 10-15 seconds each. Just be careful not to overheat them, as they may become dry and lose their texture.
- Make-Ahead
- You can easily prepare the dough for your Strawberry Scones ahead of time and store it in the refrigerator for up to 24 hours before baking. To do so, follow the recipe instructions for making the dough, shape it into triangles, and place them on a lined baking sheet with parchment paper. Then, wrap the sheet tightly in plastic wrap or store the dough in an airtight container.
- When you're ready to bake the scones, preheat your oven to 350 F. Brush them with cream, sprinkle with sugar, and bake as directed in the recipe.
- As for the irresistible Strawberry Shell topping, you can also make it ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Simply heat it up in a microwave or a double boiler before using it to glaze your scones.
- How to Freeze
- To freeze the strawberry scones with irresistible strawberry shell topping, first, allow them to cool completely after baking. Once cooled, spread a layer of the strawberry shell topping on top of each scone and let it harden completely. Then, wrap each scone individually in plastic wrap or aluminum foil, or place them in a freezer-safe container or freezer bag. Be sure to label the container or bag with the date and the name of the scones. The scones will keep in the freezer for up to 3 months.
- When you're ready to enjoy the frozen scones, remove them from the freezer and let them thaw at room temperature for 1-2 hours, or until they are completely thawed. You can also reheat them in the oven or microwave as directed in the "how to store and reheat" section. Keep in mind that freezing may affect the texture of the scones slightly, but they should still be delicious and enjoyable after thawing and reheating.
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Overall Rating
5.0
3 reviews
Excellent
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