
I think it’s finally time for me to change my position on scones. When I see them on other blogs or in cookbooks, they always look yummy, but never pull me in the way other treats do. I never feel compelled to get up and make them immediately. I’d seen these strawberry scones on The Food Librarian‘s site in March and resolved to make them soon. Well “soon” wound up being last week and now I’m kicking myself I didn’t try these sooner. They are amazing! They’re incredibly tender and the flavor is terrific. They’re not overly sweet themselves, but the bites of fruit add just the right sweetness. I did have a little bit of trouble forming the scones. The dough was very crumbly so I wound up adding a bit of extra cream, which did the trick. I’m thinking of trying these again next week with a different fruit – they really do make a great breakfast treat.
Strawberry Scones
from Confessions of a Tart (as seen on The Food Librarian)
1 cup strawberries (or other fruit)
3 tablespoons granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter, in cubes, slightly softened
2/3 cup half-and-half or cream or cold buttermilk (I used cream)
Topping:
1 tablespoon sugar
Preheat oven to 400 F. Line a baking sheet with parchment paper.
If using larger fruit, cut into bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar; set aside. Be sure to make the pieces small, or they tend to fall out of the dough. They’ll still be plenty prominent in your finished scones.
Combine remaining sugar with flour, baking powder and salt. Add butter to the mixture and cut in using a pastry cutter or 2 knives. Stir in fruit; then add cream/half-and-half/buttermilk all at once. Use rubber spatula to gently stir dough until it holds together.
Turn onto a lightly floured surface and knead a few times to incorporate dry ingredients. Be gentle so you don’t break up the berries and don’t overwork the dough. Sprinkle dough with flour if it gets sticky.
Press (pat) the dough into a circle 3/4 inch thick. If any berries peek out, push them into dough. Cut circle into 6-8 wedges, then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them. Bake 15 minutes.
Sprinkle with sugar and bake 5-10 more minutes or until the tops are beginning to brown and spring back when you push them. (The sprinkling of sugar over the top for the last few minutes of baking creates a simple, sparkly topping.)
Yields 6-8 scones.
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They turned out great. I am thinking about making some scone this weekend, lemon verbena! Have a great weekend!
I’m going to have to give these a try – they look wonderful!
I normally feel the same way about scones, but these look great!!
i feel like you towards scones. However these look like a very nice treat!
Beautiful scones, what a perfect morning breakfast treat! You did a great job keeping the berries in the dough, which sounds a little tricky.
So glad you made these! Aren’t they yummy. Awesome photos too!
Delicious looking photos, for sure. They look wonderful and I love the berries peeking out. Wonder how they’d be with blueberries?
Tracey! I am so glad you made these, I saw them on food librarians site also and meant to make them , thanks for the reminder.. I will get to them soon too! They look awesome.
I enjoy eating fresh scones and these look delicious. I rarely make them myself except if we are having over night guests. I am bookmarking this recipe for when I do have guests. Thanks for sharing.
Joyce
We love scones in our house- I’m going to have to try these.
I love scones. They are so easy to make and so delicious. Your scones look awesome.
i usually dont go for scones, but i think if i saw these out at breakfast spread, i will definitely rethink my position 😀
Ooh, those do look good! I love scones, but wouldn’t have thought to put fresh strawberries in them.
I made these with spelt flower and used soy milk instead of the cream. I kinda forgot that spelt flour needs less liquid. The result was ok, but I think I need to reduce the amount of milk. They were still good.
I just made these and used your idea (from a newer post) to grate the cold butter into the mix– so simple and really helpful! Made the daunting process of cutting butter into flour much easier! Yum yum!