Description
These Buttery Strawberry Scones offer a quick and delightful addition to your brunch table, combining tender, flaky scones with fresh strawberries for a sweet and fruity treat. Perfectly golden and buttery, they’re easy to prepare and bake in just 30 minutes, making them ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups All-purpose Flour (Whole wheat can be used for a healthier twist.)
- 1/4 cup Granulated Sugar (Brown sugar can be used for a deeper flavor.)
- 2 tsp Baking Powder (Ensure it’s fresh for best results.)
- 1/4 tsp Salt (Can be adjusted for low-sodium diets.)
Wet Ingredients and Add-ins
- 1/2 cup Cold Butter (Keep it cold for best results.)
- 1/2 cup Milk (Buttermilk can substitute for richer taste.)
- 1 cup Fresh Strawberries, diced (Fresh is preferable, but frozen will work.)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the optimum temperature for baking the scones evenly and thoroughly.
- Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt, ensuring all components are well incorporated.
- Incorporate Butter: Cut 1/2 cup of cold butter into the dry mixture using a pastry cutter or your fingers until the texture resembles coarse crumbs; this is key to achieving flaky scones.
- Add Strawberries: Gently fold in 1 cup of diced fresh strawberries, taking care not to crush them to keep bursts of fruit throughout the scones.
- Add Milk and Form Dough: Pour in 1/2 cup of milk and mix until just combined, being cautious not to overwork the dough to maintain tenderness.
- Shape Dough: Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick, preparing it for cutting.
- Cut Scones: Cut the dough circle into wedges, typically 8 pieces, to create individual scones and place them on a baking sheet lined with parchment paper or a silicone mat.
- Bake: Bake in the preheated oven for 15-20 minutes or until the scones are golden brown on top and cooked through, becoming a fragrant and inviting snack.
Notes
- For a richer flavor, substitute milk with buttermilk.
- Using cold butter is crucial for flaky scones; keep it chilled until ready to use.
- Fresh strawberries are preferred, but frozen can be used if thawed and drained well.
- Adjust sugar amount based on preference for sweetness.
- Whole wheat flour can replace all-purpose flour for a healthier option, but expect a denser texture.
- Serve warm with clotted cream or jam for extra indulgence.
