Strawberry Scones
These strawberry scones are melt in your mouth delicious!
Print
Pin
Servings: 12 Makes
Ingredients
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 4 tablespoons unsalted butter (if you have it, use European butter like Kerrygold or Plugra)
- 1 cup fresh strawberries, hulled, tops removed and cut into bite sized pieces
- 1 tablespoon vanilla extract
- 1 1/3 cups heavy cream
- extra cream for dough (just in case) and brushing the tops of the scones
- Turbinado or demerara sugar
Instructions
- Place a rack in the upper third of the oven and preheat oven to 425 degrees F.
- Line a rimmed baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, salt, and sugar. Use a grater to shave in the butter (this will make your biscuits extra fluffy!), and add to the bowl with the flour. Work the dough with very clean fingers or a pastry cutter until it looks a bit crumbly.
- Make a well in the center and add your strawberries. Use a spatula to fold them in to the flour mixture.
- Mix the vanilla and cream together in a measuring cup.
- Add the cream mixture to the flour mixture and use your hands to gently mix it all together. The dough should be a bit shaggy, but hold together well.
- If it's not quite holding together, add 1 - 2 more tablespoons of cream at a time.
- The dough should be moist and cohesive, but not sticky.
- Turn the dough out onto a lightly floured work surface. Gently gather and knead the dough, then, using a pastry cutter, cut into 2 disks.
- Roll each disk out until they're about 1 1/2" thick.
- Use the pastry cutter (or a sharp knife) to cut each disk into 6 even triangles.
- Place them 1-inch apart on the prepared baking sheet and use a silicon brush to brush the tops lightly with cream.
- Sprinkle tops with a little demerara sugar, then bake for 18-20 minutes or until golden brown and cooked through.
- Remove from the oven and transfer to cooling rack.