Crumbly Strawberry Scones
Although scones in England are often served plain (or with raisins) and topped with strawberry jam and clotted cream, these are a little different. We are incorporating fresh strawberries into the scone batter for sweetness and colour. We also use sugar, flour, baking powder, sugar, butter and Half & Half – or light cream (single cream) or cold buttermilk – to make the batter, so you can expect a delicious, crumbly result. Serve these warm from the oven or keep them in an airtight container at room temperature for up to a couple of days. Although you can halve these and spread them with butter, they are also very good without.
The size you cut the berries into depends on their size. Small ones can be halved but larger ones should be quartered, else you will have too many strawberry parts that stick out of the scones. You could try this recipe with raspberries or blackberries if you like, to make a change. Why not prepare these for your next tea party? Add some delicate little sandwiches, homemade cake and a pot of tea to round it out.
There is not much that can go wrong with this recipe. Just try not to overmix the dough (as soon as everything is incorporated and the dry ingredients are mixed in well, it is done) and keep an eye on it in the oven towards the end of the baking time. The sugar on top at the end adds a nice crunch on top, but watch these cook for the final 5 minutes because they can burn if you do not, and then they might be dry.
- 1 cup (150g) hulled strawberries
- 4 tablespoons white sugar
- 2 teaspoons baking powder
- 2 cups (280g) all-purpose flour
- ¼ teaspoon salt
- 6 tablespoons room temperature butter, cut into cubes
- ⅔ cup (160ml) Half & Half, cream or buttermilk
- Preheat the oven to 400 degrees and lightly grease a cookie sheet.
- Halve the strawberries if they are small or quarter them if they are big.
- Sprinkle ½ tablespoon of sugar on the strawberries.
- Mix 2½ tablespoons of sugar with the baking powder, flour and salt.
- Use a pastry cutter, pair of knives or your fingers to mix in the butter.
- Stir in the strawberries.
- Add the Half & Half or cream.
- Stir the mixture with a spatula until it sticks together.
- Now turn the mixture on to a floured surface.
- Gently knead it a few times to ensure the dry ingredients are mixed in.
- Do not overwork the dough though.
- You can sprinkle some more flour over it if it is too sticky.
- Press the dough into a ¾-inch (2 cm) round, pushing in any berries that stick out.
- Cut the circle into 6 wedges.
- Arrange these wedges on the prepared cookie sheet.
- You need to leave at least ½-inch (1¼ cm) of space between them.
- Bake the scones for 15 minutes.
- Sprinkle the remaining 1 tablespoon of sugar over them.
- Bake for another 5 or 10 minutes or until the tops spring back when you push them.
These strawberry scones make a change from the standard round English scone, but they are just as delicious. The recipe is easy to make and the flavour they offer is wonderful. Whether you serve these warm from the oven or cold, the taste is sure to make you happy. The cooking time depends on your oven, but most ovens will cook them perfectly (until they are golden brown) in about 20 to 25 minutes. If you are in the mood to do some baking, give this strawberry scone recipe a try, because the whole family is sure to find them delicious.
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