Imagine biting into a perfect scone that captures the essence of a British summer day - light, buttery, and bursting with fresh strawberries. These aren't just any scones; they're a culinary journey that transforms simple ingredients into a mouthwatering masterpiece that will transport you straight to the rolling countryside of England. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver bakery-quality scones right from your own kitchen, making every breakfast or afternoon tea an extraordinary experience.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: British
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ¼ cup sugar
- ½ cup unsalted butter, cold and cubed
- 1 cup strawberries, chopped
- 1 egg
- ½ cup heavy cream
Instructions
- Prepare your ingredients and equipment: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Ensure all ingredients are cold, especially the butter.
- In a large mixing bowl, sift together the flour, baking powder, and salt. Add the sugar and whisk to combine thoroughly.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
- Gently fold in the chopped fresh strawberries, being careful not to crush them and distribute them evenly throughout the mixture.
- In a separate small bowl, whisk together the egg and heavy cream. Create a well in the center of the dry ingredients and pour in the wet mixture.
- Using a fork or wooden spoon, mix the ingredients until just combined. The dough should be slightly shaggy but hold together when pressed.
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a circular shape about 1-inch thick, being careful not to overwork the dough.
- Using a sharp knife or bench scraper, cut the dough into 8 equal wedges. Separate the wedges slightly on the prepared baking sheet.
- Optional: Brush the top of each scone with additional heavy cream and sprinkle with a little extra sugar for a golden, crisp top.
- Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and risen. The edges should be crisp and the center should be soft but cooked through.
- 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 with clotted cream, strawberry jam, or enjoy as is. Best consumed on the day of baking.
Tips
- Keep it Cold: The key to flaky scones is using ice-cold butter and handling the dough minimally. Cold ingredients prevent the butter from melting before baking, ensuring a tender texture.
- Don't Overwork the Dough: Mix just until ingredients are combined. Overworking develops gluten, which can make scones tough instead of tender.
- Fresh is Best: Use ripe, in-season strawberries for the most vibrant flavor. If using frozen strawberries, do not thaw them first to prevent color bleeding.
- Uniform Size Matters: Cut scones into equal wedges to ensure even baking and consistent texture.
- Cream Wash Magic: Brushing with extra cream before baking creates a beautiful golden-brown top and adds a luxurious shine.
- Serve Immediately: Scones are best enjoyed warm on the day they're baked, so time your baking just before serving for maximum deliciousness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
