Strawberry Scones
From dandelion 17 years ago
- 15 minutes to make
- Serves 8
These are my all time favorite scones. I make them when ever I want a morning treat or a special afternoon snack. I have made them with all kinds of berries. Dried fruits work great too.
Ingredients
- 2 large eggs shopping list
- 1 tablespoon plus 1/4 cup heavy cream shopping list
- 1/4 cup buttermilk shopping list
- 1 teaspoon vanilla extract shopping list
- 2 cups all-purpose flour, plus extra for dusting work surface shopping list
- 1/3 cup plus 1 tablespoon sugar shopping list
- 2 teaspoons baking powder shopping list
- 1/4 teaspoon salt shopping list
- 6 tablespoons unsalted butter, cut into 1-inch pieces shopping list
- 2/3 cup strawberries, hulled and chopped shopping list
How to make it
- Adjust oven rack to middle position and heat oven to 375 degrees. Line a baking sheet with parchment paper. Beat 1 egg with 1 tablespoon of cream in small bowl. Set aside. Whisk remaining egg, remaining ΒΌ cup cream, buttermilk, and vanilla together in medium bowl.
- Pulse flour, 1/3 cup of sugar, baking powder, and salt in food processor until blended. Add butter and pulse into flour until mixture resembles coarse cornmeal, about ten 1-second pulses. Transfer mixture to large bowl and make well in center. Add buttermilk mixture and stir until batter forms moist clumps. Carefully stir in strawberries.
- Transfer dough to lightly floured work surface and knead gently until dough comes together and is smooth, about 10 seconds. Pat dough into a 7-inch circle about 1 inch thick. Using sharp knife, cut circle into 8 wedges. With pastry brush, remove excess flour from wedges. Transfer wedges to a prepared baking sheet, brush tops with egg and cream glaze, and sprinkle with remaining 1 tablespoon of sugar.
- Bake until lightly browned and toothpick inserted in center of scones comes out with a few crumbs attached, about 15 minutes. Transfer scones to wire rack. Serve warm or at room temperature. (Cooled scones can be stored in airtight container for up to 2 days.)
- Serve with clotted cream.
The Rating
Reviewed by 2 people-
This recipe brings back so many childhood memories. Thanks for sharing it. I think tomorrow morning is just the right time for trying ths recipe. Thanks, again.
tablescape
in loved it
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