Strawberry Scones

If you’re like me, your heart skips a beat at the thought of warm, buttery scones fresh out of the oven, especially when they’re bursting with juicy strawberries. Today, I’m thrilled to share my delightful Strawberry Scones Recipe that will elevate your brunch game and bring smiles to everyone at your table. Grab your apron because we’re about to make something special.

Strawberry scones are not just a hit for breakfast. They are versatile enough for afternoon tea, weekend entertaining, or when you simply need a treat to brighten your day. The combination of lightly sweetened dough and fresh strawberries creates a flavor explosion in every bite. Plus, they are easy to whip up, making them a perfect choice even for novice bakers.

Ingredients

• 2 cups all-purpose flour; you can swap half for whole wheat for a nuttier flavor
• 1/4 cup granulated sugar; feel free to reduce for less sweetness
• 1 tablespoon baking powder; this helps the scones rise beautifully
• 1/2 teaspoon salt; this enhances all the flavors
• 1/2 cup unsalted butter; chilled and cut into small pieces
• 1 cup fresh strawberries; hulled and chopped
• 1 large egg; a golden one for a richer color
• 1/2 cup heavy cream; or substitute with yogurt for a lighter version
• 1 teaspoon vanilla extract; optional, but it adds warmth and depth

Instructions

Preheat the Oven:

Start by preheating your oven to 400°F (200°C). This will help get that perfect golden-brown crust we all love.

Mix Dry Ingredients:

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Cut in the Butter:

Add the cold, chopped butter to the flour mixture. Use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs.

Add the Strawberries:

Gently fold in the chopped strawberries, being careful not to mash them too much, this will help keep the scones fluffy.

Combine Wet Ingredients:

In a separate bowl, whisk together the egg, heavy cream, and vanilla extract. Pour this into your dry mixture.

Form the Dough:

Mix until just combined. Avoid overmixing; we want tender scones. Turn the dough out onto a lightly floured surface and gently knead it just until it comes together.

Shape and Cut Scones:

Pat the dough into a circle about 1 inch thick. Cut into wedges or use a round cutter for classic scone shapes.

Bake:

Place the scones on a parchment-lined baking sheet and bake for 15-18 minutes, or until they are lightly golden. Let them cool for a few minutes before serving.

Nutritional Information

Strawberry scones, when made as instructed, come in at about 180 calories per scone, depending on size. Each scone contains roughly 7g of fat, 23g of carbs, and provides a good source of vitamin C, thanks to those fresh strawberries.

Healthier Alternatives

If you’re looking to make your scones a bit healthier, consider using whole wheat flour or oats in place of all-purpose flour. For a dairy-free option, you can easily replace the cream with almond or oat milk. Adding flaxseed can also boost the nutritional punch while keeping them moist.

Serving Suggestions

These strawberry scones are delightful on their own, but they pair beautifully with a dollop of clotted cream or a smear of butter. You could even serve them with a side of fresh strawberries or a drizzle of chocolate sauce for an indulgent treat. And if you’re feeling adventurous, check out my delicious Strawberry Cheesecake Cake Recipe for a showstopper dessert.

Common Mistakes

One common mistake is overworking the dough; this will lead to tough scones instead of light and fluffy ones. Also, ensure your baking powder is fresh; expired baking powder won’t give your scones the lift they need.

Chef’s Notes

• For an extra flavor boost, consider adding a tablespoon of lemon zest.
• These scones freeze well, so make a batch ahead of time and reheat when you’re ready for a treat.
• Want a fun twist? Try my Strawberry Crunch Cheesecake Tacos Recipe for a unique dessert experience.

FAQs

• Q1: Can I use frozen strawberries?
  A1: Yes, just ensure they are thawed and drained to prevent excess moisture.
• Q2: What can I substitute for heavy cream?
  A2: You can use buttermilk or yogurt for a lighter scone.
• Q3: How can I store leftover scones?
  A3: Store them in an airtight container at room temperature for up to 2 days or freeze for longer storage.

These Strawberry Scones are sure to become a family favorite, blending the tangy sweetness of strawberries with the rich, buttery goodness of scones. Try them out this weekend, and let me know how they turn out. Happy baking!

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