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 PECAN SCONES
My co-worker's husband made these for us one day. I am not usually a big scone fan but these were amazing! Just the right amount of sweetness and not too hard! PS- If you use a soy yogurt and soy margarine this is dairy free and does NOT compromise the flavor one bit!
Provided by piranhabriana
Categories Scones
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400, use center rack.
- Combine first 5 ingredients in a mixing bowl and cut in margarine with a pastry blender till mixture looks like coarse meal. Add yogurt to dry ingredients, stirring till ingredients are just moistened (dough will be sticky).
- Turn dough out onto a floured surface; with floured hands, knead 4-5 times. Pat dough into an 8 inch circle on a baking sheet covered with cooking spray. Cut dough into 12 wedges, cutting to but not through bottom of dough. Make a small slit in the center of each wedge.
- Place 1 tsp of strawberry spread on top of each slit and sprinkle with pecans. Bake at 400 for 13-20 minutes or until golden. Serve warm.
Nutrition Facts : Calories 141.1, Fat 4.8, SaturatedFat 0.8, Cholesterol 0.4, Sodium 200.6, Carbohydrate 21.8, Fiber 0.8, Sugar 5.5, Protein 2.8
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 SCONES
Think Redwall! I got this off of a Redwall site a while back. I have made them numerous times and they are GOOD! Serve with lashings of whipped cream.
Provided by Snicklefritzie
Categories Scones
Time 34m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees Fahrenheit.
- Dice strawberries and set aside.
- In a bowl, mix the flour, sugar, baking powder, and salt.
- Add butter and blend until it is crumbly.This can be done in a food processor to speed things up.
- Stir in strawberries and toss.
- Add milk or cream.
- Mix until it holds together.
- Divide dough in half.
- On floured surface, roll into 2 circles 1/2 inch thick.
- Cut, as for pie, into 6 slices each.
- Place on greased cookie sheet.
- Bake for 10 to 12 minutes or until golden brown.
- While scones are baking, whip the heavy cream, sugar and vanilla in a cold bowl until stiff.
- Notes: I make the dough in the morning and cut it, put it on a cookie sheet lined with waxed paper and freeze it. When I am ready for a cuppa and a scone, I take however many I want out and bake, adding about 3 or 4 minutes to my baking time. I put the rest of the dough in a freezer bag and return it to the freezer. That way, you can always have fresh scones in a jiffy. I also brush them with cream and sprinkle with sugar before baking.
Nutrition Facts : Calories 260.4, Fat 13.9, SaturatedFat 8.6, Cholesterol 44.3, Sodium 139.1, Carbohydrate 30.6, Fiber 0.9, Sugar 9.1, Protein 3.7
STRAWBERRY SCONES
The ordinary scone is too often plain and dry. This version is deliciously different. Made with fresh, juicy strawberries, it has a moist texture and a buttery flavor that's sure to please. Add a bit of lemon zest and a glittery topping of sugar -- two jobs just right for kids -- and you have a scone that's extraordinarily good. For ZWT 3 Great Britian-Ireland
Provided by superblondieno2
Categories Scones
Time 38m
Yield 8 triangle scones, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat your oven to 425°F Line a large baking sheet with parchment paper, using a few spots of butter or cooking oil to stick it in place. Set the baking sheet aside.
- Place the diced strawberries on several sheets of paper towel to absorb their juice. Meanwhile, combine the flour, sugar, baking powder, salt, and nutmeg in a large bowl. Zest half of the lemon into the ingredients, taking care to remove just the outermost skin and not the white pith.
- Cut in the butter with two butter knives or a pastry blender until the flour-coated pieces are the size of peas. Add the strawberries, tossing them gently with a fork to coat them.
- Make a well in the mixture. Blend the 1/2 cup of light cream and the vanilla extract in a measuring cup and pour them into the well. Using as few strokes as possible, gently stir the dough until it forms a ball. Let the dough sit for 1 minute.
- Clean and flour your hands and dust your work surface with flour. Place the dough on the floured surface and knead it gently three or four times. Transfer it to the large baking sheet and pat it into an 8-inch circle. Using a lightly oiled pizza cutter or a serrated knife, cut the dough into 8 wedges, as you would a pizza. Use a small spatula or pie server to carefully separate the pieces, leaving at least an inch between them.
- Brush the tops of the scones with the remaining tablespoon of light cream, then sprinkle the surfaces with sugar. Bake the scones until the outsides are crusty and starting to brown, about 18 minutes. Let them cool on the baking sheet for 2 minutes, then slide the parchment and the scones onto a wire rack to cool for another 20 minutes before serving.
Nutrition Facts : Calories 263.8, Fat 12.3, SaturatedFat 7.6, Cholesterol 34, Sodium 290.3, Carbohydrate 34.7, Fiber 1.2, Sugar 9.4, Protein 3.9
STRAWBERRY SCONES
Make and share this Strawberry Scones recipe from Food.com.
Provided by Theresa Thunderbird
Categories Scones
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Combine the flour, brown sugar, baking powder, salt and orange peel in a large bowl and mix well.
- Cut in the butter with a pastry blender or rub together with fingers until crumbly.
- Stir in the strawberries.
- Gradually stir in enough milk to make a soft dough.
- Gather into a loose ball and knead lightly on a lightly floured surface.
- Pat out into a 7 inch round,about 3/4 inch thick.
- The dough will be sticky.
- Cut into 8 wedges and place 1/2 inch apart on an ungreased baking sheet.
- Bake for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 210.6, Fat 6.9, SaturatedFat 4.2, Cholesterol 18.1, Sodium 226.8, Carbohydrate 33.3, Fiber 1.3, Sugar 7.6, Protein 4.1
STRAWBERRY SHORTCAKE SCONES
With strawberries filling my garden found this recipe for scones with fresh strawberries and a yummy glaze.
Provided by Bonnie G 2
Categories Quick Breads
Time 38m
Yield 12 Scones, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425F.
- Line baking sheet with parchment paper.
- SCONES:.
- L.
- In large mixing bowl, combine flour, baking powder, sugar and salt.
- Add butter and cut in with pastry blender (or hands) until mixture resembles crumbs.
- Toss in strawberries and coat lightly with flour.
- Add half and half and fold together gently until just begins to come together and form a soft dough. (Do not knead or over mix dough).
- Turn dough out onto floured surface and pat into a 1 inch thick rectangle.
- With sharp knife, cut rectangle into 6 squares, then cut squares on diagonal to form 12 traingles.
- Place scone on prepared baking sheet and bake 16-18 minutes or until cooked through and olden.
- Place sheet of parchment on work surface, then a cooling rack over top. Remove scones from pan to cooling rack. Cool about 10 minutes.
- GLAZE:.
- Make glaze by whisking together powdered sugar, vanilla and half and half until smooth. (if glaze too thick, add more cream. If to thin, add more powdered sugar.
- Generously drizzle scones with glaze. (Glaze will firm up when completely cool.
STRAWBERRY SCONES
These are oat-based, which makes the different from other strawberry scones on Zaar. The original recipe is from Prevention; I have made some tweaks to suit our preferences. See the directions below for ingredients/instructions for an optional strawberry glaze.
Provided by smellyvegetarian
Categories Scones
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F Coat a baking sheet with no-stick spray.
- In a large bowl, combine the oats, all-purpose flour, pastry flour, baking powder, baking soda, salt, and 1/8 cup of the sugar. Add the butter or margarine and cut into the flour using the back of a fork until the mixture resembles coarse meal.
- In a small bowl, lightly beat together the egg, yogurt, oil, and vanilla. Add to the flour mixture, stirring with a fork just until the dough comes together. Add the strawberries and mix gently.
- Transfer the dough to a floured surface. Pat into an 8" circle; cut into 12 wedges. Place the wedges on the baking sheet. Brush with the egg white and sprinkle with the remaining 1 teaspoon sugar. Bake for 18-20 minutes, or until golden. Watch them carefully, as they will get crispy easily.
- To make the strawberry-yogurt sauce: In a small bowl, stir together 2/3 c yogurt, 1 T strawberry jam, and 1 T sugar until smooth. Stir in 2/3 c strawberries.
- Serve with the scones.
Nutrition Facts : Calories 130.7, Fat 3.9, SaturatedFat 0.8, Cholesterol 17.6, Sodium 183.2, Carbohydrate 20.5, Fiber 1.9, Sugar 3, Protein 3.7
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