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
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
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.
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
BAREFOOT CONTESSA'S STRAWBERRY SCONES
The Barefoot Contessa Cookbook, 1999. I have also seen Ina make these scones on her cooking show. On the show, she added some orange zest and also walnuts and her friends went crazy over them. I don't remember how much of the zest or walnuts she added, but you don't have to do that and the recipe will still be delicious!
Provided by Juenessa
Categories Scones
Time 50m
Yield 14-16 scones
Number Of Ingredients 12
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.
Nutrition Facts : Calories 402.6, Fat 28.4, SaturatedFat 17.1, Cholesterol 160.8, Sodium 525.9, Carbohydrate 30.6, Fiber 1, Sugar 2.1, Protein 6.8
STRAWBERRY AND BASIL SCONES
My first taste of a truly delicious scone was in a tiny cafe in Totnes, England. That day I savored Devon cream tea, which is a pot of English tea, warm scones, clotted cream, and freshly-made strawberry jam. I was hooked! I hope you enjoy these sweet and savory scones as much as we do.
Provided by lutzflcat
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside.
- Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter using a pastry blender or fork until mixture resembles coarse crumbs. Pour in 1 cup buttermilk, and stir just until combined. Fold in strawberries and basil.
- Dust a work surface lightly with flour and divide dough in 1/2. Shape each portion into a 3/4-inch-thick circle; cut each into 8 wedges. Place the wedges onto the prepared baking sheet, about 2 inches apart. Brush tops of scones with 2 tablespoons buttermilk and lightly sprinkle with brown sugar.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 197.4 calories, Carbohydrate 26.2 g, Cholesterol 23.6 mg, Fat 9 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 5.6 g, Sodium 280.8 mg, Sugar 7.9 g
STRAWBERRY SCONE LOAF
Bits of dried strawberry form jammy pockets in the tender crumb of this golden, crunchy-topped treat. Baking it as a loaf instead of individual scones keeps the interior particularly moist, while the edges bake up craggy and brown. Serve it dolloped with softened butter or clotted cream. And while adding jam might seem like overkill, it's only in the best possible way.
Provided by Melissa Clark
Categories quick breads, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees with a rack in the upper third. Line a baking sheet with parchment paper.
- Place strawberries in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes. Drain, pat dry and coarsely chop.
- Place the flour, sugar, baking powder, salt and baking soda in a large bowl and whisk to combine. Using the large holes of a box grater, grate the butter into the bowl, then toss until mixture resembles oatmeal. Alternatively, pulse all the dry ingredients together in a food processor. Cube the butter, add to the processor, and pulse until the mixture looks like oatmeal. Transfer mixture to a large bowl.
- Add strawberries and toss well.
- In a small bowl, whisk together buttermilk and egg. Add buttermilk mixture to flour mixture. Using a wooden spoon, stir until all the dry flour bits are incorporated, but the dough is still shaggy. Using your hands, knead and press the dough a few times while it's still in the bowl until the dough just holds together.
- Dump the dough out onto the prepared sheet pan. Pat the dough into a round loaf about 8 inches in diameter. Using a sharp knife, deeply score the loaf into 8 wedges (but don't cut all the way through). Brush the loaf all over with buttermilk and sprinkle generously with sugar.
- Bake until golden brown, 25 to 35 minutes. Let cool slightly. Cut or break into wedges and serve warm with butter and clotted cream.
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.
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