Strawberries Scones
These melt-in-the-mouth strawberry scones are soft, buttery, and bursting with juicy strawberry wedges. They are the perfect scone recipe to try this summer.
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Servings: 8
Calories:
Ingredients
- 315 grams ( 2 ¾ cups +1 tablespoon) all-purpose or plain flour
- 4 tablespoons caster or granulated sugar
- 3 teaspoons baking powder
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt
- 120 grams (½ cup) cold unsalted butter, cubed
- 1 large egg
- 120 ml (½ cup) double or heavy cream, cold
Instructions
- Wash and blot your strawberries with a paper towel to absorb the moisture. Chop the strawberries into wedges. Set aside
- In a large mixing bowl, whisk together the flour, sugar, baking powder, nutmeg and salt. Add in the cold cubed butter and use either your fingers or a pastry cutter to cut the butter until the mixture forms coarse crumbs the size of peanuts.
- In another bowl or jug, whisk together the cream and egg. Create a well in the centre of the flour mixture. Pour the egg mixture over the flour mixture and mix with a spatula until everything is just moistened.
- Gently stir in chopped strawberries
- Turn the dough onto a silicone mat or lightly flour your work surface, and then turn the dough onto it. Gently press the dough together until it forms a ball. Using your hands, gently pat it down into a round disc about 8 inches in diameter.
- Freeze the scones for 30 minutes. During the last 15 minutes, preheat the oven to 200°C fan/220°C/425°F/gas 7.
- Remove the dough from the freezer and with a sharp knife, cut into 8 wedges.
- Line a baking tray with parchment or baking paper. Place the scones 2-3 inches apart on the baking tray.
- Brush the top of the scones with cream and sprinkle with demerara or turbinado sugar.
- Bake for 20-25 minutes or until golden brown. Remove from the oven and allow to cool for a few minutes.
- Refrigerate leftover scones in the fridge for 5 days.
If you made this recipe, I would love to hear from you.Tag Bakes By Chichi on Instagram or hashtag #bakesbychichi