STRAWBERRY SCONES

 

  • Cooking Time:
  • Servings: 8 scones
  • Preparation Time:

Ingredients

  • 2 large eggs
  • 1 tablespoon plus 1/4 cup heavy cream
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, plus extra for dusting work surface
  • 1/3 cup plus 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cut into 1-inch pieces
  • 2/3 cup strawberries, hulled and chopped

Directions

  • Adjust oven rack to middle position and heat oven to 375 degrees. 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.
  • Pulse flour, 1/3 cup 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 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 prepared baking sheet, brush tops with egg and cream glaze, and sprinkle with remaining 1 tablespoon 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.)

Notes

" Serve with a dollop of clotted cream (and a cup of tea, of course) for an elegant

afternoon snack. For tender scones, avoid over-handling the dough."

Categories: Scone 

Author Credit: from 'Simply Scones' by Leslie Werner & Barbara Albright

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