STRAWBERRY SCONES RECIPE
I knew I found a winner when I tasted these Strawberry Scones. This recipe makes 12 scones and each is perfect; billowy, soft, crumbly and studded with a generous amount of fresh strawberries, then drizzled with a simple sweet glaze.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 400˚F. In a large bowl, stir together 2 1/2 cups flour, 2 Tbsp sugar, 1 Tbsp baking powder and 1/4 tsp salt. Add 1/2 cup diced butter and cut it into flour using pastry blender until mixture resembles pea-sized coarse crumbs. Gently toss in chopped strawberries. Make an indentation in the center and set bowl aside.
- In a second small mixing bowl, beat 2 eggs then stir in 1/2 cup heavy cream. Add the egg mixture to flour mixture and use a large spoon to gently stir just until moistened. Do not over-mix.
- Place dough onto generously floured sheet of parchment paper. Pull dough together and shape it into a 3/4-inch-thick circle. Cut into 12 equal wedges and pull them apart slightly (at least 1/2" apart).
- Brush wedges with 1 Tbsp milk, sprinkle with coarse sugar and bake at 400˚F for 15-16 min, or until puffed and golden.
- Stir together 2/3 cup powdered sugar and 1 Tbsp milk. Easily thicken glaze by adding more powdered sugar and thin it out with more milk. Drizzle glaze over scones and serve scones warm or at room temperature.
Nutrition Facts : Calories 249 kcal, Carbohydrate 30 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 61 mg, Sodium 66 mg, Sugar 9 g, ServingSize 1 serving
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 SCONES WITH ORANGE DRIZZLE
Get out the teapot or coffee maker... You'll want a bit of coffee or tea to go along with these delicious little scones. Super simple to make, they melt in your mouth. The outside has a nice crunch, while the inside is soft and airy. We loved the bits of strawberry throughout. And that orange drizzle is a must! It adds the...
Provided by Lisa Foote
Categories Other Breakfast
Time 45m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 400 degrees F. Cover a large baking sheet with parchment paper, set aside. I use baking stones so sometimes I skip the parchment, but if it's easier for you or you don't have non-stick pans, I would suggest it.
- 2. In an electric mixer with paddle attachment, mix 2 cups flour, 1 tbsp sugar, baking powder, cinnamon, and salt until combined. Blend in cold butter at LOW speed and mix until butter is in pea-sized pieces.
- 3. Combine eggs, vanilla, and heavy cream. Quickly add to flour mixture. Combine just until blended - do not over mix.
- 4. In a small bowl, toss strawberries in 1 tbsp flour. Add to dough and mix up quickly - but do not over mix. Dough may be sticky.
- 5. Turn out onto a well-floured board and flour your hands and rolling pin. Roll dough to 3/4 inch thickness. Using a 4-inch cutter, cut scones in either squares or circles. Then cut those in half.
- 6. Place cut dough on the prepared baking sheet.
- 7. In a separate bowl: Combine 1 egg and 2 tbsp water or milk to make an egg wash. Lightly brush the dough with the egg wash. (I prefer no egg wash on mine and the sugar sticks fine.)
- 8. Sprinkle with sugar on the top.
- 9. Bake for 20-25 minutes until outside edges are crisp and the color is light golden brown. Oven times may vary so keep an eye on them in the last 5 minutes or so. Cool scones 10 minutes before topping with drizzle.
- 10. Glaze/Drizzle: In a small bowl, combine the powdered sugar and OJ - enough OJ to make a thin glaze. Drizzle with a fork over partially cooled scones. Serve warm!
STRAWBERRY SCONES
Provided by Ina Garten
Time 35m
Yield 14 to 16 large scones
Number Of Ingredients 9
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.
STRAWBERRY AND CREAM SCONES
These tender scones, studded with fresh strawberries, sport an unusual glaze. Based on granulated sugar rather than confectioners', and tinted gold by a very high percentage of vanilla, the topping gives the scones a nicely crunchy finish. They're the perfect vehicle for a dollop of double Devon cream and a dab of jam (try strawberry-rhubarb or my strawberry jam recipe #388115). Strawberry and Cream Scones are great served warm, slathered in Honey Thyme Butter recipe #428651 or my Homemade Lemon Clotted Cream recipe #453683. From KingArthurRecipes.com.
Provided by BecR2400
Categories Scones
Time 30m
Yield 8-18 scones
Number Of Ingredients 13
Steps:
- Preheat your oven to 375°F Lightly grease (or line with parchment) two baking sheets, or a full-size or mini-scone pan.
- To make the scones: In a blender or food processor, process 1/2 cup of the strawberries with the half and half or cream until the mixture is smooth. Set it aside.
- In a large bowl, whisk together the flour, salt, sugar, and baking powder. Cut in the butter, using your fingertips, a fork or a pastry blender.
- In a separate bowl, whisk together the strawberry/half and half mixture, the egg, and the vanilla extract. Stir this mixture into the dry ingredients. Add the 2/3 cup diced strawberries and stir just until everything is well-combined. This is a wet, sticky dough, good for drop scones.
- Drop the dough by heaping tablespoonfuls onto the prepared baking sheets; each scone should be about the size of a golf ball. A tablespoon cookie scoop is exactly the right size for this task. Or divide the dough among the compartments of the scone pan of your choice. Bake the scones until they're golden brown, 15 to 16 minutes (on a baking sheet or in a mini-scone pan), or 18 to 20 minutes (in a standard scone pan). Remove the scones from the oven when they're beginning to brown around the edges. Break one open, just to be sure; they should be moist, but not gummy, at the center.
- To make the topping: As soon as you remove the scones from the oven, make the topping. Combine the sugar and water in a very small (e.g., 1/4- to 1/3-cup size) microwave-safe bowl, stirring until the sugar is moistened. Heat in the microwave for 20 to 30 seconds, until the mixture is bubbly. Carefully remove from the microwave (sugar syrup is very hot), and stir in the vanilla. Stir until the mixture smoothes out. Drizzle or brush the topping over the hot scones.
- Yield: 8 to 18 scones, depending on your choice of pan.
Nutrition Facts : Calories 264.2, Fat 10.5, SaturatedFat 6.3, Cholesterol 49, Sodium 370.6, Carbohydrate 37.5, Fiber 1.3, Sugar 12.3, Protein 4.5
STRAWBERRY AND PROSECCO SCONES WITH SPARKLING LEMON ICING
Provided by Jeff Mauro, host of Sandwich King
Time 1h30m
Yield 8 scones
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Pulse together the flour, granulated sugar, baking powder and salt in a food processor. Add the butter and pulse until pea-sized butter balls form, about 20 seconds. Turn out into a bowl.
- Whisk together the buttermilk and prosecco in another bowl and gently mix together with the dry ingredients. Gently fold in the strawberries and white chocolate chips. (The dough should be dry, but if it looks very dry and isn't coming together into a loose dough, add in a splash or two more of prosecco.)
- Gently roll out the dough on a lightly floured surface into a circle about 1 1/2 inches thick, then cut into 8 wedges. (See Cook's Note.) Transfer to the parchment-lined baking sheet and bake until golden brown, 16 to 18 minutes. Let cool completely, then drizzle with Sparkling Lemon Icing and sprinkle with fresh lemon zest.
- Whisk together the confectioners' sugar, zest, salt and 1 tablespoon prosecco. If too thin, add more sugar; if too thick, add more prosecco.
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- In a bowl, mix together flour, white sugar, baking powder, lemon zest, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
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STRAWBERRY-ALMOND SCONES RECIPE - FOOD & WINE
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4/5 Total Time 1 hr 45 minsServings 16
- Preheat the oven to 400° and line 2 baking sheets with parchment paper. In a large bowl, combine the all-purpose and whole wheat pastry flours with the granulated sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. Stir in the 1 1/4 cups of buttermilk and carefully fold in the sliced strawberries.
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- Lower the oven temperature to 350°. Spread the almonds in a pie plate and toast for about 8 minutes, until golden. Meanwhile, in a small bowl, whisk the confectioners' sugar with the buttermilk, almond extract and salt. Cover and let stand at room temperature.
- Drizzle the scones with the glaze, then top with the almonds, pressing to help them adhere. Let dry for 10 minutes, then serve.
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- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Place the fresh diced strawberries in the freezer while you assemble the dough.
- Combine the flour, 1/4 cup sugar, and lemon zest in a large bowl. Use a box grater to grate frozen butter into the bowl. Combine the butter and flour mixture with a fork just until the butter is incorporated.
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5/5 (2)Total Time 25 minsEstimated Reading Time 2 mins
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- In a small bowl, whisk all glaze ingredients until smooth. Drizzle over cooled scones and let stand 5 minutes to set before serving. Enjoy!
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4.5/5 (71)Calories 170 per servingTotal Time 27 mins
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3.6/5 (8)Total Time 1 hr 37 minsCategory BreakfastCalories 218 per serving
- Whisk together the buttermilk and egg in a large measuring pitcher. Set aside until ready to use.
- Add flour, 2 tablespoons granulated sugar, baking powder, and 3/4 teaspoon sea salt to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until evenly combined. Add the butter to the stand mixer and continue to mix on medium until the cubes are broken up into pea-sized bits. If you don't have a stand-mixer, see the notes below.
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4.5/5 (2)Category BreakfastCuisine BreakfastTotal Time 37 mins
- Sift together flours, sugar, baking powder and salt in a large bowl. Grate the butter using a box grater, or cut in butter with a pastry blender or rub in with your fingers, until the mixture has the texture of coarse meal. Stir in strawberries. Include the zest of 1 orange.
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5/5 (3)Total Time 50 minsCategory BreakfastCalories 458 per serving
- In a food processor, mix together the flour, granulated sugar, baking powder, and salt. Add 5 tablespoons of butter and pulse the food processor until the butter is in small pieces and the flour resembles cornmeal. It should be under 10 pulses.
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4.5/5 (2)Total Time 55 minsCategory Breakfast & BrunchCalories 256 per serving
- In a large bowl, combine the flour, pulverized freeze-dried strawberries, sugar, baking powder and salt.
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Ratings 11Calories 255 per servingCategory Breakfast, Brunch, Dessert
- Preheat oven to 425F. Line a cookie sheet with parchment or silicone mat to prevent sticking and for easy clean up.
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