Since discovering these delicious pumpkin scones, I have become a scone fan. Before discovering them, I never made them. Not even once. My reasoning was that they were too much work, and the end result was more than likely to be hard and dry.
Almost any quick bread can be made from scratch if you keep one mantra in mind: Do Not Overmix! I described how overmixing leads to tough, dry scones. But when mixed with a light, loving hand, scones become some of my all-time favorites that are so easy to prepare.
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The recipe appeared in a Mel’s Kitchen Cafe (that’s Mel’s Kitchen Cafe for those who are confused) reader’s email. The King Arthur Flour brand is one of my favorites. My favorite fruit is strawberries. I also enjoy making scones. That’s why I made them. My goodness, a wonderful combination!
Those strawberry-studded scones with cream hints and a hint of sweetness rival even the pumpkin scones for a place in the top spot. They simply melt in your mouth, and despite the low sugar content of the scone dough itself, the combination of the naturally sweet strawberries and the gentle drizzle of syrupy glaze makes them well perfect.
Because they seem somehow appropriate for Easter morning breakfast, I was thinking of making them for our Easter morning breakfast. The first time I made them, I popped them out of the oven roughly 3 1/2 minutes before my five kids (four kids and one dad), who were sledding in the bitter cold, returned home. We devoured them while slurping this decadent hot cocoa infused with tres leches.
Despite my exhaustion, I am still dreaming about the party. I believe that these scones could transform scrambled eggs and smoothie weeknight meals into something spectacular, as Natalie suggested.
Can I use self-rising flour?
In short, yes. You just have to leave out the salt and baking powder.
Can I prepare the dough in advance?
Absolutely! For a quick brunch treat, shape and cut the dough the next morning, and then store it in the fridge overnight!
Can I use frozen strawberries?
That’s right! It is not necessary to thaw them before you add them to the dough, just chop them up before you add them since you do not want moisture from the berries to melt into the dough.
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Can I freeze the dough?
Yes, definitely! You’ll need to freeze the wedges after shaping the dough into 8 wedges for 10 minutes. You can store them in the freezer for up to three weeks by transferring them to a freezer-safe container. See the recipe notes for instructions on how to thaw.
What is the secret to making good scones?
Brunch and breakfast scones are the stars of the show. For good scones, it is important to use cold ingredients and to mix ingredients only until they are combined. If you overmix or handle your ingredients, you will end up with tough scones. Discover more delicious scones.
How do I make scones rise better?
Several baking powders give scones their lift, but even more, the rise can be achieved by baking them closer together. Here’s a secret! Scones don’t have to be sweet. Make these delicious cocktail scones when you host your next party.
Why are my scones doughy in the middle?
Strawberry scones are best made with all-purpose flour, as it features a low protein content. Gluten is a helpful component of bread, but it makes scones dense and doughy. The right baking temperatures and times are also essential for light, fluffy scones. The right oven temperature and time can be found on a kitchen thermometer.
- 1/2 tsp Salt
- 1 Large egg
- 1 tbsp Water
- 1/2 cup Whole milk
- 2 tbsp Heavy cream
- 2 tsp Baking powder
- 1/2 cup All purpose flour
- 1/2 cup Un-salted butter
- 1 cup Fresh strawberries
- 1/3 cup Granulated sugar
- 2 Tablespoons heavy cream
- 3/4 Cup confectioners' sugar
- 1 Teaspoon vanilla extract
- 1/8 Teaspoon salt
For the Egg Wash
- 1 Large egg
- 1 Teaspoon water
- 2 Tablespoons sugar
- The oven should be preheated to 375°F. Coat two baking sheets lightly with cooking oil (or line them with parchment paper). To make the scones, blend 1/2 cup strawberries with the sugar and half-and-half or cream in a blender or food processor until smooth. Remove and set aside.
- The flour, salt, and baking powder should be whisked together in a large bowl. Combine the dry ingredients with a pastry blender, forks, or your fingers and mix until they are crumbly and the largest crumbs are about the size of a pea.
- Blend together the strawberry cream mixture, the egg, the vanilla extract, and the orange extract, if using. Pour the mixture into a small bowl.
- With a rubber spatula or wooden spoon, stir the wet ingredients into the dry ingredients just until the dough starts to come together. You can use your hands to pull the dough together into a cohesive mass by gently folding in the 2/3 cup of diced strawberries.
- Be careful not to overmix, as it will result in scones with a tough texture. As long as most of the dough still holds together, it is okay to have a shaggy mess. Prepare your work surface/countertop with light flouring and divide the dough in half. On the floured surface, gently press one half of the dough into a 6- to 8-inch diameter circle.
- Slice or scrape the dough into six equal triangles using a sharp knife or bench scraper. Separate each scone by about 2 inches and place them on your prepared baking sheet(s). Repetition is necessary for the remainder of the dough. By dropping tablespoonfuls of the dough onto the prepared baking sheets, you can make smaller scones.
- Stir the sugar, water, and vanilla together until smooth in a small bowl. To achieve a thick syrup consistency, gradually add water until the mixture feels wet to the touch. Spread some syrup over the scones.
- Baking the scones for 13-16 minutes until they just begin to turn golden brown around the edges. Ideally, the centers should be moist (but not gummy) when properly baked.
- Scone can be served at room temperature or warm. You can also cool completely and store the scones at room temperature in an airtight container. Heat for a few seconds in the microwave or for five to ten minutes in a hot oven, tented with aluminum foil, just before serving.