Fresh Strawberry Scones
Is it me or have the strawberries this summer been exceptionally good? I’m not sure why they taste so great this year, it could just be the fact that I forgot how great ripe summer strawberries taste! Whatever the reason, I went a little overboard when I saw these juicy berries on sale at the grocery store this week. $4.95 for four pounds of strawberries? There was no way I was passing that up! 😉
There are many summer fruits that I look forward to seeing arrive in the farmers markets and grocery stores, but no summer fruit gets me quite as excited as strawberries. If you’re just as crazy as I am, then the recipe I bring you today will blow your socks off. They’re a wonderful way to indulge your strawberry obsession.
Even if you don’t love scones, just give this recipe a try! I’m certain that you’ll change your mind. There is just something about them that make them so perfect!
If you’ve never made scones from scratch before there are a few things to remember to ensure you’ll get the moist, tender scone you’re craving:
- Make sure all of your ingredients (both fats and liquids) remain cold. If it’s a hot day freeze the butter before proceeding.
- Don’t over work the dough. Over-working the dough will cause the scones to be dry and tough.
- Keep the scones as cold as possible until they are ready to go into the oven.
Fresh Strawberry Scones
Moist and tender scones studded with fresh strawberries.
Yield: Makes 8
2 large eggs, divided
1 tablespoon heavy cream plus an additional 1/4 cup, divided
1/4 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour, plus extra for dusting work surface
1/3 cup sugar plus 1 additional tablespoon, divided
2 teaspoons baking powder
1/4 teaspoon table salt
6 tablespoons unsalted butter, cut into 1-inch pieces
2/3 cup fresh strawberries, hulled and chopped
1. Preheat oven to 375 degrees F. Line baking sheet with parchment paper. Beat 1 egg with 1 tablespoon cream in small bowl; set aside. Whisk remaining egg, remaining 1/4 cup cream, buttermilk, and vanilla together in medium bowl.
2. Place flour, 1/3 cup sugar, baking powder, and salt in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses. 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 the center. Add buttermilk mixture and stir until batter forms moist clumps. Gently stir in strawberries.
3. Transfer dough to lightly floured work surface and knead gently until dough comes together and is smooth, about 10 seconds. Pat dough into 7-inch circle about 1 inch thick. Using sharp knife or pizza cutter, cut circle into 8 wedges. With pastry brush, remove excess flour from wedges. Transfer wedges to prepared baking sheet. Place in refrigerator 10 minutes. Remove from refrigerator, brush tops with egg and cream glaze, and sprinkle with remaining 1 tablespoon sugar.
4. 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.
To Make Ahead: Freeze the unbaked scones on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziploc freezer bag. When ready to bake just pop into the oven straight from the freezer, no need to thaw….just add a few more minutes to the baking time.
Source: Cook's Country June2005
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