These scones are made with plenty of fresh strawberries. They have a crispy outer layer and a moist interior, retaining the juicy flavor of the fresh strawberries.
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Scones with fresh strawberries
When using strawberries in sweets, it's common to either use them fresh as decoration or incorporate them into jam. I had never considered the idea of using fresh strawberries directly in baked goods and baking them into the mixture, but when I tried it, they turned out delicious with a delicate aroma and a tangy taste!
Unlike blueberries or raspberries, strawberries don't have a strong punchy flavor, but they add a subtle and cute touch to both the taste and appearance.
Ingredients
- Cake flour
- Baking powder
- Granulated sugar - If you want to enhance the richness, you can also use brown sugar.
- Salt
- Unsalted butter
- Egg
- Heavy cream
- Strawberries - Fresh strawberries are used.
- White Chocolate Chips - Initially, I made the scones without adding these, but I felt that the flavor was somewhat mild and lacking in clarity with just the scone dough and strawberries. So, I added white chocolate chips. It adds sweetness and texture to the dough, complementing the delicate sweetness of the strawberries. It's highly recommended as it enhances the overall flavor!
Topping
- Heavy cream
- Brown sugar
Although it's not shown in the photo, I spread some heavy cream on top and sprinkled brown sugar as a finishing touch. It's not necessary, but it adds texture to the surface and makes it look more delicious.
If you don't have heavy cream or brown sugar available, you can substitute them with milk and sugar.
Instructions
Preparations
- Wash the strawberries, remove the stems, and cut them into six equal parts lengthwise. Pat them dry with kitchen paper or a towel to remove any excess moisture.
- Preheat the oven to 180°C (356°F) about 10 minutes before baking the scones.
- Line a baking sheet with parchment paper.
Strawberry Scone Dough
Sift flour and baking powder into a bowl and add granulated sugar and salt.
Add the cold butter, cut into cubes, and using a dough scraper, chop the butter into pieces. Mix until the butter is incorporated into the flour and the mixture resembles coarse crumbs.
In a separate bowl, combine the eggs and heavy cream and lightly mix them. Add this mixture to the dough and gently fold it in using a rubber spatula until well combined.
When roughly mixed, add white chocolate chips.
Add the cut strawberries and mix. Be careful not to overmix the strawberries, as they will release water and make the dough messy. When the dough and strawberries are roughly blended, it is ready.
Wrap in plastic wrap and shape into a square about 2 cm / 0.8-inch thick. Place the dough in the freezer and chill for about 10 minutes.
Remove the dough from the plastic wrap and cut it into your desired size. This time, I cut it into 16 equal pieces, slightly on the smaller side.
Place each piece apart from each other on a baking sheet lined with parchment paper. Leave enough space between them.
Avoiding the strawberry parts, spread heavy cream on the top surface of the scones, and sprinkle brown sugar over them.
Bake in a 180°C (356°F) oven for 20-25 minutes until nicely browned. Serve when still slightly warm!
Tips on how to make Strawberry Scones
The key point throughout the process is to avoid overmixing! If you mix the butter and flour too much, it won't have that flaky texture. It's okay if the butter remains in small clumps within the flour.
Also, be careful not to overmix the dough after adding the strawberries, as they can release moisture and make the dough messy. Unlike blueberries or raspberries, which can slightly stain the dough and still look beautiful, strawberries tend to leave a very light purple hue, which may make it less visually appealing. Additionally, if the dough becomes too wet, it can lose its crisp texture.
Storage
After baking, let the scones cool to room temperature and consume them within the same day. If there are any leftovers, you can refrigerate them and they will last for 2-3 days.
Print
Strawberry Scones Recipe
- Total Time: 40 minutes
- Yield: 16 scones 1x
Description
These scones are made with plenty of fresh strawberries. They have a crispy outer layer and a moist interior, retaining the juicy flavor of the fresh strawberries.
Ingredients
- 180g cake flour
- 1 teaspoon (4g) baking powder
- 40g granulated sugar
- ¼ teaspoon salt
- 60g unsalted butter
- 1 egg
- 50 ml heavy cream
- 6-8 grains (125g) Strawberries
- 50 g white chocolate chips
Topping
- Heavy cream
- Brown sugar
Instructions
Preparations
- Wash the strawberries, remove the stems, and cut them into six equal parts lengthwise. Pat them dry with kitchen paper or a towel to remove any excess moisture.
- Preheat the oven to 180°C (356°F) about 10 minutes before baking the scones.
- Line a baking sheet with parchment paper.
Strawberry Scone Dough
- Sift flour and baking powder into a bowl and add granulated sugar and salt.
- Add the cold butter, cut into cubes, and using a dough scraper, chop the butter into pieces. Mix until the butter is incorporated into the flour and the mixture resembles coarse crumbs.
- In a separate bowl, combine the eggs and heavy cream and lightly mix them. Add this mixture to the dough and gently fold it in using a rubber spatula until well combined.
- When roughly mixed, add white chocolate chips.
- Add the cut strawberries and mix. Be careful not to overmix the strawberries, as they will release water and make the dough messy. When the dough and strawberries are roughly blended, it is ready.
- Wrap in plastic wrap and shape into a square about 2 cm / 0.8-inch thick. Place the dough in the freezer and chill for about 10 minutes.
- Remove the dough from the plastic wrap and cut it into your desired size. This time, I cut it into 16 equal pieces, slightly on the smaller side.
- Place each piece apart from each other on a baking sheet lined with parchment paper. Leave enough space between them.
- Avoiding the strawberry parts, spread heavy cream on the top surface of the scones, and sprinkle brown sugar over them.
- Bake in a 180°C (356°F) oven for 20-25 minutes until nicely browned. Serve when still slightly warm!
Notes
Tips on how to make Strawberry Scones
The key point throughout the process is to avoid overmixing! If you mix the butter and flour too much, it won't have that flaky texture. It's okay if the butter remains in small clumps within the flour.
Also, be careful not to overmix the dough after adding the strawberries, as they can release moisture and make the dough messy. Unlike blueberries or raspberries, which can slightly stain the dough and still look beautiful, strawberries tend to leave a very light purple hue, which may make it less visually appealing. Additionally, if the dough becomes too wet, it can lose its crisp texture.
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 116
- Sugar: 5
- Sodium: 42
- Fat: 6
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 0
- Protein: 2
- Cholesterol: 26
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