Strawberry scone cakes
Discover our delightful Strawberry Scone Cakes recipe, featuring buttery, flaky scones filled with fresh strawberries and a hint of vanilla. Perfectly paired with a dollop of whipped cream, these delicious treats are ideal for any occasion!
- 04 Jun 2024
- Cook time 15 min
- Prep time 25 min
- 10 Servings
- 10 Ingredients
Strawberry scone cakes are a delightful and delicious treat combining the tender, flaky texture of scones with the sweet, fruity flavor of fresh strawberries. These are perfect for a weekend brunch, afternoon tea, or simply as a special dessert. This recipe is easy to follow, ensuring you create lovely scone cakes that are sure to impress.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the self-raising flour, baking powder, and granulated sugar.
3. Incorporate Butter:
- Add the cold, cubed butter to the dry ingredients.
- Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
- Stir in the vanilla extract and cold buttermilk. Mix until just combined. Be careful not to overmix.
- Gently fold in the chopped strawberries until evenly distributed throughout the dough.
- Turn the dough out onto a lightly floured surface and knead it a few times until it comes together.
- Pat the dough into a 1-inch thick round.
- Using a round cutter (2-3 inches in diameter), cut out scones and transfer them to the prepared baking sheet. Gather the scraps and repeat until all the dough is used.
- In a small bowl, beat the egg.
- Brush the tops of the scones with the beaten egg for a golden finish.
- Bake in the preheated oven for approximately 15-20 minutes, or until the scones are golden brown and cooked through.
- Remove from the oven and allow to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
- In a large bowl, whip the heavy whipping cream with the powdered sugar until soft peaks form.
- You can do this with a hand mixer or a stand mixer on medium-high speed.
- Once the scones are completely cooled, slice them in half horizontally.
- Dollop a generous spoonful of the whipped cream onto the bottom half of each scone.
- Place the top half of each scone back on.
- Optionally, garnish with extra chopped strawberries and a dusting of powdered sugar.
- Serve immediately and enjoy the delightful combination of tender scones, fresh strawberries, and creamy whipped cream!
Tips:
- Ensure the butter is cold before you start mixing it into the flour to achieve a flaky texture.
- Do not overmix the dough; it should just come together to prevent the scones from becoming dense.
- Chill the dough for at least 15 minutes before baking; this helps in retaining the shapes while baking.
- Use a gentle hand when folding in the strawberries to keep them intact and evenly distributed.
- Ensure your baking powder is fresh; stale baking powder can result in flat scones.
- Use a pastry brush to apply an egg wash to the tops of the scones for a shiny, golden finish.
- Serve the scone cakes warm with a dollop of whipped cream for an added treat.
Creating strawberry scone cakes is a rewarding baking adventure that results in scrumptious, fruit-filled delights. By following the tips and steps in this recipe, you can enjoy beautifully fluffy and flavorful scone cakes. Serve them fresh from the oven with a generous helping of whipped cream and watch as they quickly disappear from the plate. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 400kcal | 16% |
| Protein | |
| Protein 5g | 4% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 1.48g | 4% |
| Sugar 11g | 11% |
| Fat | |
| Fat 27g | 32% |
| Saturated 16g | 52% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 270ug | 30% |
| Choline 30mg | 5% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.07mg | 5% |
| Vitamin B3 0.62mg | 4% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.09ug | 4% |
| Vitamin C 18mg | 20% |
| Vitamin E 0.36mg | 2% |
| Vitamin K 3.05ug | 3% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.11mg | 0% |
| Iron, Fe 0.62mg | 6% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 88mg | 7% |
| Potassium, K 110mg | 3% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 70mg | 5% |
| Zinc, Zn 0.54mg | 5% |
| Water | |
| Water 55g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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