Description
Delightful Strawberry Scones bring British bakery charm straight to your kitchen, offering a perfect balance of sweet fruit and buttery pastry. Crumbly, golden edges and juicy strawberry pockets invite you to savor this classic teatime treat with pure culinary pleasure.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) all-purpose flour
- 12 small strawberries, hulled and diced
- 6 tablespoons (85 g) chilled unsalted butter, cut into tiny cubes
- 3/4 cup (180 ml) half and half
Dry Ingredients:
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
Glaze Ingredients:
- 2 cups (240 g) powdered sugar
- 1/4 cup (60 ml) half and half
- 1/2 teaspoon vanilla
Instructions
- Prepare the oven environment at 400°F and arrange a parchment paper on the baking sheet to prevent adhesion and simplify post-baking cleanup.
- Combine dry ingredients in a spacious mixing bowl, whisking flour, baking powder, sugar, and salt thoroughly to ensure uniform distribution for optimal scone texture.
- Incorporate cold, cubed butter into the flour mixture using a pastry blender or fingertips, breaking down the butter until the texture resembles coarse, uneven crumbs which will create delightful flaky layers.
- Delicately fold diced strawberries into the flour mixture, gently coating them to prevent sinking during baking and distribute fruit evenly throughout the dough.
- Introduce half and half into the mixture, using a spatula to fold ingredients together with minimal manipulation, creating a soft and slightly tacky dough consistency.
- Transfer dough onto a lightly floured surface, gently shaping into a 1-inch thick rectangular or circular form, then slice into 6-8 triangular portions using a sharp knife.
- Arrange scone triangles on the prepared baking sheet, baking for 16-18 minutes until achieving a golden-brown exterior and ensuring complete internal cooking.
- During cooling, craft a smooth glaze by whisking powdered sugar, half and half, and vanilla extract, adjusting consistency by adding cream or sugar as needed.
- Complete the scones by either dipping tops into the glaze or artfully drizzling the mixture over the surface, allowing the glaze to set before serving.
Notes
- Ensure strawberries are patted dry before adding to prevent excess moisture in the dough, which could make scones soggy and affect their texture.
- Use cold butter and handle dough minimally to achieve maximum flakiness and maintain the scones’ delicate, tender crumb.
- For gluten-free adaptation, substitute all-purpose flour with a 1:1 gluten-free baking blend, which provides similar structure and rise.
- Consider freezing cut scones for 15 minutes before baking to help them maintain their shape and create a more defined, crisp exterior.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 294
- Sugar: 16 g
- Sodium: 174 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 34 mg