Strawberry Scones
User Reviews
4.6
Strawberry Scones
Description
This strawberry scone recipe starts by cutting fresh strawberries into small pieces and tossing them with sugar to macerate slightly. The dry ingredients include all-purpose flour, sugar, baking powder, and salt, into which cold, cubed butter is rubbed or cut to create a crumbly texture. The strawberries are then folded in before adding a mixture of beaten egg and milk to form a sticky dough.
The dough is shaped into a round disk and cut into eight triangular wedges before being placed on a baking sheet. An egg wash can be applied for a glossy finish, and optional turbinado sugar adds crunch after baking. The scones bake at 400°F until golden with crisp edges and a soft center. A lemon icing made from powdered sugar and lemon juice is drizzled over the warm scones for brightness.
Flour amount may be adjusted based on humidity to achieve the right dough consistency. These scones keep for 1-2 days at room temperature and may be refrigerated for up to a week. They freeze well individually wrapped and thaw with minimal texture loss.
Ingredients
Strawberry scones
- 2 cups strawberries stemmed and cut into small pieces
- 2¼ cups all-purpose flour use more if dough is too sticky
- 3 tablespoon sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 6 tablespoon butter cold, unsalted and cut into small cubes
- ⅔ cup milk
- 1 egg for egg wash
- 1 tablespoon turbinado sugar optional
Lemon icing
- 1½ cups icing sugar same as confectioners sugar or powdered sugar
- 2 tablespoon lemon juice
Instructions
- Prep: Preheat oven to 400℉. Line a baking sheet with parchment paper. Cut the strawberries into small pieces and toss them with 1 tbsp of the sugar.
- Start the dough: In a large bowl, add the flour, salt, baking powder and remaining sugar. Add the cold butter and using 2 knives or a pastry cutter start cutting the butter into the dry ingredients. Use your hands if necessary but the mixture needs to resemble small peas. Keep in mind though, if using your hands, they will melt the butter so work quickly.
- Finish the dough: Add the strawberries to the bowl and toss them well with the flour mixture. In a small bowl whisk the egg with the milk together, then pour into the flour bowl. Use a spatula to mix everything well. Add more flour if needed if the dough is too wet and sticky. Turn dough out onto a floured surface and shape into a round 10 inch disk.
- Shape the scones: Cut the dough into 8 triangles, just like you would cut pizza. Place the triangles onto the prepared baking sheet. Brush the scones with the egg wash and sprinkle with Turbinado sugar.
- Bake: Transfer the sheet pan to the oven and bake 20 to 30 minutes or until golden brown.
- Lemon icing: Whisk the icing sugar with the lemon juice until smooth. Add more or less lemon juice or icing sugar until you receive desired consistency. Drizzle icing over scones and enjoy!
Notes
- Adjust flour amount based on your environment to get a dough that can be shaped and cut without overworking.
- Store scones in an airtight container or bread box for 1-2 days at room temperature or up to a week in the refrigerator.
- Freeze wrapped scones for 2-3 months; thaw at room temperature or microwave briefly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 358kcal | 18% |
| Carbohydrates | 60g | 20% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 69mg | 23% |
| Sodium | 102mg | 4% |
| Potassium | 287mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 363IU | 7% |
| Vitamin C | 23mg | 26% |
| Calcium | 108mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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