These strawberry scones are the perfect treat to make during strawberry season! Personally, I’m a big fan of scones with afternoon tea or coffee. But they’re also perfect for a galentine’s day or Mother’s Day brunch. Whether you enjoy them with a cup of tea or as a standalone treat, strawberry scones bring a delightful twist to a classic favorite.
Whether you’re a seasoned baker or a kitchen novice, this recipe promises a delightful adventure in every bite. Get ready to elevate your tea time or brunch experience with these irresistible Strawberry Scones that embody the essence of homemade perfection. If you’re ready to start baking, simply hit the “jump to recipe” button. Otherwise, scroll through for some helpful tips when it comes to baking scones.
A FAVORITE TEA TIME TREAT
Did you know that scones are from Scotland, not England? Originally they were a type of quick bread. And the name possibly comes from the Gaelic word, sgonn, meaning a shapeless mass or large mouthful. Though some historians say the name is believed to have come from the Dutch word “schoonbrot,” meaning beautiful bread. Both sound plausible. Over time, they made their way south to England and became quite the tea-time sensation, often served with clotted cream and jam.
As scones traveled the globe, they took on various flavors and styles. Enter the strawberry scone, a delightful twist on the classic. The addition of bright red sweet strawberries brings a burst of freshness to the traditional scone.
TIPS FOR BAKING SCONES
Baking scones can seem intimidating at first, especially if you’re not an avid baker. But I think you’ll find them to be easier to bake than most cakes or pastries. The shape of them is a bit forgiving. Here are a few tips and best practices for making strawberr scones:
- Cold Ingredients Rule: Keep your butter and any dairy ingredients (like milk or cream) cold. Cold butter is essential for achieving that flaky texture in scones. Consider popping the butter in the freezer for a bit before using it.
- Master the Butter Incorporation: Cutting in the butter is an art. Use a pastry cutter, a fork, or your fingers to incorporate the cold butter into the dry ingredients. Stop when the mixture resembles coarse crumbs, and you can still see pea-sized bits of butter. This ensures a tender and crumbly scone.
- Flour the Berries: If you’re adding fruits like strawberries, toss them in a bit of flour before adding them to the dough. This prevents the berries from sinking to the bottom during baking, giving you a more evenly distributed fruit.
- Gentle Mixing is Key: Once you introduce the wet ingredients to the dry, mix gently. Overmixing can lead to tough scones. Aim to bring the dough together just until it forms a cohesive mass. A slightly shaggy dough is perfect.
- Patience is a Virtue: When patting or rolling out the dough, be patient. Don’t rush it. Handle the dough as little as possible to avoid warming it up. A light touch ensures a tender scone.
- Uniform Sizing for Even Baking: If you’re making individual scones, try to make them a similar size. This ensures they bake evenly. You don’t want some scones underdone while others are golden brown.
- Hot Oven, Quick Bake: Preheat your oven properly. A hot oven (around 400°F or 200°C) is crucial for that initial burst of heat to create flakiness. Also, scones generally don’t take too long to bake, so keep an eye on them to avoid overcooking.
- Cooling Matters: Let your scones cool on a wire rack. This prevents the bottoms from getting soggy. The residual heat can continue to cook the scones if you leave them on a hot baking sheet.
Ingredients For Strawberry Scones
- all-purpose flour
- granulated sugar
- baking powder
- salt
- cold unsalted butter
- fresh strawberries
- large egglemon juice
- heavy cream
- vanilla extract
- powdered sugar
- heavy cream
- lemon zest
Strawberry Scones Recipe: Step-By-Step
Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Add the cold, cubed butter to the dry ingredients.
Using a pastry blender, fork, or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
Gently fold in the diced strawberries, until they are evenly distributed throughout the mixture.
In a separate bowl, whisk together the egg, lemon juice, heavy cream, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix, the dough should be slightly crumbly.
Turn the dough out onto a floured surface and gently pat it into a circle of about 6 – 8 inch disc and about 1 inch thick.
Using a sharp knife, cut the dough into 8 wedges.
Place the shaped scones onto the prepared baking sheet, leaving about 1-inch space between each. Chill the arranged scones in the freezer for 15 minutes before baking.
Bake in the preheated oven for 18 – 20 minutes or until the edges are golden brown. Do not overbake.
While the scones are baking, prepare the glaze by whisking together powdered sugar, heavy cream, and lemon zest until smooth and drizzling consistency.
Once the scones are out of the oven and slightly cooled, drizzle the glaze over the top.
Allow the glaze to set for a few minutes, then serve the strawberry scones. These strawberry scones are perfect for a delightful breakfast or afternoon treat!
Strawberry Scones
These strawberry scones are the perfect treat to make during strawberry season! Perfect for a galentine's day or Mother's Day brunch.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt 6 tablespoons cold unsalted butter, cut into small cubes
- 1 cup fresh strawberries, hulled & diced
- 1 large egg, at room temperature
- 1 teaspoon lemon juice
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
Glaze
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Add the cold, cubed butter to the dry ingredients. Using pastry blender, fork, or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
- Gently fold in the diced strawberries, until they are evenly distributed throughout the mixture.
- In a separate bowl, whisk together the egg, lemon juice, heavy cream, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix, the dough should be slightly crumbly.
- Turn the dough out onto a floured surface and gently pat it into a circle of about 6 - 8 inch disc and about 1 inch thick.
- Using a sharp knife, cut the dough into 8 wedges. Place the shaped scones onto the prepared baking sheet, leaving about 1-inch space between each. Chill the arranged scones in the freezer for 15 minutes before baking.
- Bake in the preheated oven for 18 - 20 minutes or until the edges are golden brown. Do not overbake.
- While the scones are baking, prepare the glaze by whisking together powdered sugar, heavy cream, and lemon zest until smooth and drizzling consistency
- Once the scones are out of the oven and slightly cooled, drizzle the glaze over the top.
- Allow the glaze to set for a few minutes, then serve the strawberry scones. These strawberry scones are perfect for a delightful breakfast or afternoon treat!
Notes
- Use cold unsalted butter for flaky scones. The cold butter creates pockets of air during baking, contributing to a tender texture.
- Be gentle when mixing the wet and dry ingredients. Overmixing can lead to dense scones. The dough should be slightly crumbly and it's okay if it doesn't come together perfectly.
- Do not skip chilling the scones. This would solidify the butter and give better rise and flakier scones.
- If the glaze is too thick, add a bit more heavy cream. If it's too thin, add more powdered sugar, for a smooth and pourable consistency.
Frequently Asked Questions
1. How do I store these strawberry scones?
These strawberry scones can be stored at room temperature in an air-tight container for up to 2 – 3 days.
- Refrigerate: It can be refrigerated for up to 1 – 2 weeks when stored in an air-tight container.
- Freezing: Pack in a zip lock pouch and freeze for up to 2 – 3 months.
- Thaw & reheating: Thaw the frozen scones in the refrigerator overnight or at room temperature for a few hours. To bring back the freshness, reheat the thawed or refrigerated scones in a preheated oven at 350 degrees Fahrenheit for 5-8 minutes.
2. Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries, make sure to thaw and drain them well before adding them to the dough. Excess moisture from frozen berries can affect the scone texture.
3. Can I make the scone dough ahead of time?
Absolutely! Prepare the scone dough, shape it, and then freeze it. When ready to bake, simply place the frozen scones on the baking sheet and bake in a preheated oven, adding a few extra minutes to the baking time.
MORE RECIPES WE THINK YOU’LL LOVE!
Leave a Reply