Imagine biting into a perfectly golden, buttery scone bursting with juicy strawberries and creamy white chocolate chips - a breakfast dream that's about to become your delicious reality! These aren't just ordinary scones; they're a gourmet experience that transforms your ordinary morning into an extraordinary culinary adventure. Whether you're a baking enthusiast or a weekend brunch lover, these British-inspired treats will elevate your breakfast game and leave everyone asking for your secret recipe.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: British
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 cup fresh strawberries, chopped
- 1/2 cup white chocolate chips
- 1/2 cup heavy cream
- 1 large egg
Instructions
- Preheat the oven to 400°F (200°C) and 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.
- Using a pastry cutter or cold fingertips, cut the chilled and cubed unsalted butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs.
- Gently fold in the chopped fresh strawberries and white chocolate chips, being careful not to crush the strawberries.
- In a separate small bowl, whisk together the heavy cream and egg until smooth.
- Create a well in the center of the dry ingredients and pour in the cream and egg mixture.
- Using a fork or wooden spoon, mix the ingredients until just combined. The dough should be slightly shaggy but hold together.
- Transfer the dough onto a lightly floured surface and gently knead 2-3 times to bring the dough together.
- Pat the dough into a circular shape approximately 1-inch thick.
- Cut the dough into 8 equal wedges using a sharp knife.
- Place the scones on the prepared baking sheet, leaving space between each scone.
- Optional: Brush the tops of the scones with additional heavy cream for a golden finish.
- Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and a toothpick inserted comes out clean.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Optional: Dust with powdered sugar or drizzle with white chocolate glaze.
Tips
- Keep your butter ice-cold: The key to flaky scones is using chilled butter that hasn't melted. Work quickly and use cold fingertips or a pastry cutter to maintain those crucial butter chunks.
- Don't overmix the dough: Treat the mixture gently. Overmixing will develop gluten and make your scones tough instead of tender.
- Fresh strawberries matter: Choose ripe, firm strawberries and pat them dry to prevent excess moisture from making your scones soggy.
- Chill the scones before baking: If time allows, pop the shaped scones in the refrigerator for 15 minutes before baking. This helps them maintain their shape and rise beautifully.
- For an extra luxurious touch, brush with cream and sprinkle with coarse sugar before baking to create a stunning, crispy top.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 42g
Protein: 5g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 65mg
