Strawberry Scones
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Strawberry Scones
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The BEST ever strawberry scones with dried strawberries and cream. Moist and tender, these easy strawberry scones melt in your mouth.
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Ingredients
For the Scones:
- 5 tablespoons butter frozen as a stick (or chilled and cut into small cubes)
- 1 large egg very cold
- ⅔ cup heavy cream very cold
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- ½ cup dried strawberries diced (or other dried fruit of your choice)
- ¼ cup toasted pecans chopped (or other nut or additional dried fruit of your choice)
For the Eggwash:
- 1 large egg
- 1 tablespoon water or milk
Instructions
- Place the butter (in stick form) in the freezer for 1 hour (see notes). Meanwhile, position your oven rack in the upper third of your oven and preheat to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat.
- In a large measuring cup or medium bowl, beat the egg and cream together and set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Remove the butter from the freezer and grate it directly into the flour. Then, working with your fingers, quickly toss the butter with the flour just until combined.
- Pour the egg and cream over the flour-butter mixture and with a rubber spatula, stir and fold to combine. The batter will appear a bit dry. Fold in the dried strawberries and pecans.
- Divide the dough into two equal-sized balls. Pat them into a 5-inch round, then slice each round into 6 wedges using a lightly floured knife.
- Transfer scones to the prepared baking sheet. In a small bowl, beat together egg and water to create the egg wash, then brush over the tops of the scones.
- Bake the scones for 18-20 minutes (time will vary based on size), until they are golden brown on top. Serve immediately.
Notes
- If you forget to freeze your butter or don't have time to do so, you may also cut very cold butter (straight from the refrigerator) into small pieces. Then, add the butter pieces to the flour mixture and work it into the flour until you have a pebbly mixture. The butter pieces should look cobbly and be of different sizes. Proceed with the recipe as directed.
- Turn the dough out onto a lightly floured surface and pat to a 1/2-inch thickness. Lightly flour the cutter and cut out using your desired shape. Gently reroll the scraps and repeat until all of the dough is used.
- BUTTER OPTION: If you forget to freeze your butter or don't have time to do so, you may also cut very cold butter (straight from the refrigerator) into small pieces. Then, add the butter pieces to the flour mixture and work it into the flour until you have a pebbly mixture. The butter pieces should look cobbly and be of different sizes. Proceed with the recipe as directed.
- FOR ROUND SCONES: Turn the dough out onto a lightly floured surface and pat to a 1/2-inch thickness. Lightly flour the cutter and cut out using your desired shape. Gently reroll the scraps and repeat until all of the dough is used.
- TO STORE: Scones are best enjoyed the day they are baked but can be stored for up to 2 days in an airtight container at room temperature.
- TO FREEZE: You can place unbaked, shaped scones on a baking sheet, set them in the freezer on the sheet to harden, then individually wrap the scones with plastic and freeze for another time. Bake them directly from the freezer, adding 2 minutes to the baking time.
Nutrition Information
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Serving
1(of 12)
Calories
212kcal
(11%)
Carbohydrates
23g
(8%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
43mg
(14%)
Potassium
152mg
(4%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
364IU
(7%)
Vitamin C
1mg
(1%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12wedges
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 1(of 12) | |
| Calories | 212kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Potassium | 152mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 364IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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