STRAWBERRY SCONES
Start your morning the right way with fresh Strawberry Scones. This recipe will give you the flaky, tender, and perfectly sweetened scones. Pair with a cup of your favorite tea or coffee to complete your café-at-home experience.
Provided by Joanna Cismaru
Categories Breakfast
Time 30m
Number Of Ingredients 12
Steps:
- Prep: Preheat oven to 400F. Line a baking sheet with parchment paper. Cut the strawberries into small pieces and toss them with 1 tbsp of the sugar.
- Start the dough: In a large bowl, add the flour, salt, baking powder and remaining sugar. Add the cold butter and using 2 knives or a pastry cutter start cutting the butter into the dry ingredients. Use your hands if necessary but the mixture needs to resemble small peas. Keep in mind though, if using your hands, they will melt the butter so work quickly.
- Finish the dough: Add the strawberries to the bowl and toss them well with the flour mixture. In a small bowl whisk the egg with the milk together, then pour into the flour bowl. Use a spatula to mix everything well. Add more flour if needed if the dough is too wet and sticky. Turn dough out onto a floured surface and shape into a round 10 inch disk.
- Shape the scones: Cut the dough into 8 triangles, just like you would cut pizza. Place the triangles onto the prepared baking sheet. Brush the scones with the egg wash and sprinkle with Turbinado sugar.
- Bake: Transfer the sheet pan to the oven and bake 20 to 30 minutes or until golden brown.
- Lemon icing: Whisk the icing sugar with the lemon juice until smooth. Add more or less lemon juice or icing sugar until you receive desired consistency. Drizzle icing over scones and enjoy!
Nutrition Facts : Calories 358 kcal, Carbohydrate 60 g, Protein 6 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 69 mg, Sodium 102 mg, Fiber 2 g, Sugar 31 g, ServingSize 1 scone
FRESH STRAWBERRY SCONES
This delicious, irresistible recipe makes a perfect snack and breakfast treat!
Provided by Annie Y.
Categories Bread Quick Bread Recipes Scone Recipes
Time 56m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Place diced strawberries on paper towels to absorb liquid. Combine the cream with the vanilla extract in a small pitcher, and set aside.
- Whisk the flour, sugar, baking powder, salt, nutmeg, and lemon zest together in a mixing bowl. Cut the cold butter into chunks and add to the flour mixture. Use a pastry blender to cut in butter until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, and gently toss ingredients. Make a hole in the middle of the flour mixture; pour cream mixture into the hole. Quickly stir dough together until just blended. Allow dough to rest 2 minutes.
- Turn dough out onto a lightly floured work surface; and knead until smooth and satiny, 4 to 5 minutes. Transfer dough to prepared baking sheet and pat into an 8-inch round. Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the baking sheet, leaving at least 1/2 inch space between each.
- Bake in preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack, and cool 20 minutes before serving.
Nutrition Facts : Calories 231.7 calories, Carbohydrate 34.3 g, Cholesterol 22.9 mg, Fat 9 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 390.4 mg, Sugar 9.5 g
STRAWBERRY SCONES RECIPE
I knew I found a winner when I tasted these Strawberry Scones. This recipe makes 12 scones and each is perfect; billowy, soft, crumbly and studded with a generous amount of fresh strawberries, then drizzled with a simple sweet glaze.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 400˚F. In a large bowl, stir together 2 1/2 cups flour, 2 Tbsp sugar, 1 Tbsp baking powder and 1/4 tsp salt. Add 1/2 cup diced butter and cut it into flour using pastry blender until mixture resembles pea-sized coarse crumbs. Gently toss in chopped strawberries. Make an indentation in the center and set bowl aside.
- In a second small mixing bowl, beat 2 eggs then stir in 1/2 cup heavy cream. Add the egg mixture to flour mixture and use a large spoon to gently stir just until moistened. Do not over-mix.
- Place dough onto generously floured sheet of parchment paper. Pull dough together and shape it into a 3/4-inch-thick circle. Cut into 12 equal wedges and pull them apart slightly (at least 1/2" apart).
- Brush wedges with 1 Tbsp milk, sprinkle with coarse sugar and bake at 400˚F for 15-16 min, or until puffed and golden.
- Stir together 2/3 cup powdered sugar and 1 Tbsp milk. Easily thicken glaze by adding more powdered sugar and thin it out with more milk. Drizzle glaze over scones and serve scones warm or at room temperature.
Nutrition Facts : Calories 249 kcal, Carbohydrate 30 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 61 mg, Sodium 66 mg, Sugar 9 g, ServingSize 1 serving
STRAWBERRY SCONES
Provided by Ina Garten
Time 35m
Yield 14 to 16 large scones
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.
- Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.
- Brush the tops with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.
STRAWBERRIES AND CREAM SCONES
I took a leap and veered from Mom's original shortcake recipe to create this scone recipe with cream and strawberries. Instead of a short biscuit, I made light sweet-cream scones for the shortcake part. The difference was delightful! -Martha Laviolette, South Rockwood, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine fresh and thawed strawberries. Cover and refrigerate until serving., Line an 8-in. round cake pan with plastic wrap, letting edges hang over sides; set aside. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, stir together 1-1/2 cups cream and vanilla extract. Stir into flour mixture just until moistened. Transfer to prepared pan; pat into an even layer. Cover and freeze 45 minutes or until slightly firm. Preheat oven to 425°., Turn dough onto a lightly floured surface. Cut into 8 wedges. Place wedges on a parchment-lined baking sheet. Brush with 1 tablespoon whipping cream and, if desired, sprinkle with additional sugar. Bake until golden brown, 15-18 minutes. , Meanwhile, combine remaining whipping cream and confectioners' sugar; whip until stiff peaks form. To serve, cut scones in half; top with reserved strawberries and whipped cream. Garnish as desired.
Nutrition Facts : Calories 549 calories, Fat 28g fat (17g saturated fat), Cholesterol 85mg cholesterol, Sodium 425mg sodium, Carbohydrate 69g carbohydrate (31g sugars, Fiber 4g fiber), Protein 8g protein.
STRAWBERRIES 'N' CREAM SCONES
This strawberry scones recipe is rich with cream and packed with berry goodness. If you are like me, you won't be able to eat just one! -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Time 30m
Yield 8 scones.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, 1/3 cup sugar, baking powder, lemon zest, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened. , Turn onto a lightly floured surface; knead five times. Gently knead in strawberries, about five times. Pat into an 8-in. circle; brush with egg and sprinkle with remaining sugar. Cut into eight wedges. , Separate wedges and place 2 in. apart on a greased baking sheet. Bake at 425° for 9-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 233 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 387mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRY SCONES
There's nothing better than homemade scones fresh from the oven. Ours feature Greek strawberry yogurt and fresh strawberry slices.
Provided by Angie McGowan
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. Spray cookie sheet with cooking spray or grease with shortening.
- In large bowl, stir Bisquick mix, yogurt, 1/4 cup milk and the egg until soft dough forms. Fold in strawberries.
- On cookie sheet, pat dough into 10-inch round. (If dough is sticky, dip fingers in Bisquick mix). Brush top with additional milk. Cut round into 8 wedges; separate slightly.
- Bake 12 to 15 minutes or until golden brown. Carefully separate scones. Serve warm.
Nutrition Facts : ServingSize 1 Serving
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