Strawberry scones are a special baked treat, perfect with a cup of tea or coffee. Making them is not hard but there are a few tips and tricks that can make a big difference in the texture.
The best homemade scones are light, crumbly and not too dry. So, if you want to give strawberry scones a try you need to try my recipe.
Homemade scones are something that some of my friends and family find intimidating to make. When I make these strawberry scones I am always asked what the secret is in making them so delicious and tender and, of course, I'm always happy to share.
The two main things to remember when you make cream scones is to always use cold butter and not overwork the dough. If you overwork the dough they will be tough and dense.
I've made this recipe so many times I can almost do it with my eyes shut and the method I use always makes the most delicious scones.
A Few Tips Before You Make Them
When you measure and prepare the ingredients keep these things in mind:
- For this recipe, you will need brown sugar. Be sure to lightly pack it into the measuring cup.
- The best way to measure flour is with a scale, but if you don't have one you can use a measuring cup. The most accurate way to measure the flour with a cup is to lightly spoon the flour into the measuring cup and then use a dinner knife to level it off.
- You will need cold butter. I like to stick the butter in the freezer for a little bit before I cut it into small pieces. That way, it doesn't get too warm too fast while you're making the dough.
- For the strawberries, they will need to be frozen. If you can find sliced frozen strawberries at the store they will work great. If you use fresh strawberries, you can slice them and freeze them on a baking sheet in an even layer for 30 minutes.
How to Make Scones from Scratch
First, beat the eggs in a bowl. Then add the cream, vanilla and sugar and mix until combined.
In a separate bowl, whisk the flour, baking powder and salt. Be sure to use a whisk because this will "fluff" the flour and keep it light. Next, add the cold butter pieces and cut them into the flour until the mixture forms coarse crumbs.
Make a well in the flour mixture by making space in the centre of the mixture. Pour the egg mixture into the well and stir until just combined. This means you should only mix long enough for the liquid to be absorbed by the flour.
I've actually counted how many stirs you should do and it's no more than 16 or 17 stirs. Remember, over-mixing will make your scones dense and tough so use a light hand.
Once your dough is mixed you can turn it out onto a work surface dusted lightly with flour. Fold the dough over itself three or four times. This will help it come together so it's fully combined and holds together.
Form it into a rectangle by lightly patting it with the palm of your hand. It should be approximately 11 x 8.5".
Now you can top the dough with the frozen sliced strawberries. Lay them in an even layer so they are covering the top of the dough. Fold the dough over in three (like an envelope).
Pat the dough again, but this time shape it into a circle. It doesn't need to be perfect so don't work it too much. Just do the best you can - remember, scones are rustic so it's okay if they aren't perfectly shaped.
Once you've shaped the dough you can slice it into wedges. You should have eight wedges total. Place them two inches apart on a cookie sheet lined with parchment paper. Bake for 20 to 25 minutes or until they are lightly golden.
What do you put on top of scones?
I like to drizzle a simple vanilla glaze over the top of the scones. It's very easy to make.
- Combine powdered sugar with milk and a little vanilla.
- Stir until combined and drizzle over the top of the scones.
These strawberry scones are best served warm from the oven. Make them for breakfast or brunch or as a special afternoon treat with a cup of tea. They are so tender and so good. I hope you love them as much as I do.
FOR THE SCONES
- 2 large eggs
- ½ cup cream whole, heavy or whipping (120 grams)
- 1 teaspoon vanilla
- ¼ cup brown sugar (lightly packed) (45 grams)
- 2 ¼ cups all purpose flour (285 grams)
- 3 teaspoons baking powder
- 1 pinch salt
- ½ cup butter (cold and cut into small pieces) (105 grams)
- 1 cup strawberries (frozen & sliced) (140 grams)
- 1 cup icing / powdered sugar (120 grams)
- 1 tablespoon milk (more or less)
- ½ teaspoon vanilla
- Pre-heat oven to 375F (190C). Line a cookie sheet with parchment paper.
- On medium speed beat together the eggs for one minute then add the cream, vanilla and sugar, beat jut until combined.
- In a medium bowl whisk together the flour, baking powder and salt, add the butter, combine to form coarse crumbs. Make a well in the centre and add the egg mixture and stir just until combined 16-17 stirs only.
- Turn the dough onto a lightly floured flat surface and gently fold 3-4 times to combine, pat the dough into a rectangle (11 x 8.5 inches / 30 x 11 cm) with the palm of your hand. Top with the frozen strawberries, fold the dough over in three (like an envelope).
- Then pat the dough gently into an 8 inch (20 cm) circle and cut into 8 triangles, place them about ½ inch apart on the prepared cookie sheet. Brush with a little milk and bake for 20-25 minutes or until golden. Let cool completely before drizzling with the vanilla glaze.
- In a small bowl whisk together until smooth the icing/powdered sugar, milk and vanilla. Add more milk if too thick.