Strawberry Scones
User Reviews
4.7
Strawberry Scones
Description
The recipe starts by whisking together dry ingredients, including flour, sugar, baking powder, and salt, followed by cutting in cold, cubed unsalted butter to create a coarse mixture with small butter lumps. This preparation helps produce a flaky texture once baked. Heavy cream mixed with vanilla extract is added to hydrate the mixture just enough to bring the dough together without overmixing, preserving butter pieces for flakiness.
Fresh chopped strawberries are folded into the dough carefully so they remain intact. The dough is formed into a circle and cut into eight equal triangles. To maintain the butter's cold temperature and prevent spreading, the scones are chilled briefly on a baking sheet before baking at a high temperature.
Once baked, a vanilla glaze made of confectioners’ sugar, milk, and vanilla adds a sweet, creamy finish, while turbinado sugar sprinkled on top caramelizes slightly for a crunchy touch. These scones offer a tender interior with juicy strawberry bursts and a crisp exterior. They are suitable for breakfast, brunch, or tea time.
Ingredients
For the scones:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons butter into 1/4-inch cubes, cold unsalted
- 1 cup heavy cream plus 1 tablespoon for brushing the scones
- 1 teaspoon vanilla extract pure
- 1 cup strawberry fresh, chopped
- 2 tablespoons turbinado sugar
For the vanilla glaze:
- 1 ½ cups confectioners’ sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract pure
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture. Mix until mixture resembles coarse meal, with a few larger butter lumps.
- In a small bowl, whisk together 1 cup heavy cream and vanilla extract. Pour the liquid ingredients over the flour mixture and stir with a spatula until dough begins to form. Don’t over mix. Gently fold in the strawberries.
- Transfer dough to a floured countertop and gently push the dough together with your hands, just until it forms a ball. Form the dough into a 1-inch circle by patting the dough and gently pressing the dough. Don’t overwork the dough. You want to work quickly so the butter doesn’t get too warm. Use a sharp knife to cut the scones into 8 triangles.
- Place scones on prepared baking sheet and put in the freezer for 15 to 20 minutes. This will prevent the scones from spreading when baking.
- Remove the scones from the freezer. Use a pastry brush to brush the tops of the scones with the additional heavy cream. Sprinkle the scones with turbinado sugar. Bake for 18 to 23 minutes, or until scones are golden brown on the bottom and around the edges. Let the scones cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack.
- While the scones are cooling, make the glaze. In a small bowl, whisk the confectioners' sugar, milk, and vanilla together until smooth. Drizzle glaze generously over the cooled scones.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 64mg | 21% |
| Sodium | 236mg | 10% |
| Potassium | 240mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 11mg | 12% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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