Strawberry scone cakes
Strawberry scone cakes blend tender, flaky scones with the sweet, fruity flavor of strawberries, making them ideal for brunch or afternoon tea. This easy recipe guides you through creating these delightful treats topped with whipped cream.
Cook time 15 min
Prep time 25 min
Ingredients:
1 cup butter2 cups self-raising flour
1 tsp baking powder
1/3 cup sugar
1/2 tsp vanilla extract
1 cup buttermilk
2 cups strawberries
1 egg
1 cup heavy whipping cream
1 tbsp powdered sugar
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.
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!
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!
Strawberry scone cakes FAQ:
Store leftover scone cakes in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate them for up to a week or freeze for up to 3 months. To reheat, place in a preheated oven at 350°F (175°C) for about 5-10 minutes.
The scone cakes are done when they are golden brown on top and a toothpick inserted into the center comes out clean. They should also feel firm to the touch.
Yes, you can use frozen strawberries, but make sure to thaw and drain them first to prevent excess moisture in the dough. This may slightly affect the texture of the scones.
You can substitute buttermilk by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes before using.
The egg wash adds a golden-brown color to the scones during baking and gives them a shiny appearance, enhancing their visual appeal.
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.
Nutrition per serving
10 ServingsCalories 400kcal
Protein 5g
Carbohydrates 33g
Fiber 1.48g
Sugar 11g
Fat 27g
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