Strawberry scones with cream
Indulge in these delightful strawberry scones with cream, crafted from self-raising flour, a hint of sugar, a dash of salt, and rich butter. Perfect for breakfast or a cozy afternoon treat!
- 15 Mar 2025
- Cook time 15 min
- Prep time 15 min
- 6 Servings
- 4 Ingredients
Indulge in the delightful flavors of homemade strawberry scones with cream. This simple yet delicious recipe combines the sweet tang of fresh strawberries with the rich, buttery texture of freshly baked scones. Perfect for a brunch treat or afternoon tea, these scones are sure to impress your family and friends.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C). Position the rack in the center of the oven.
- Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, combine the self-raising flour, sugar, and salt. Stir to mix evenly.
- Add the butter to the dry mixture. Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
- Gently fold in the chopped strawberries if using. Make sure they are evenly distributed.
- Gradually add the milk (starting with 1/2 cup) to the flour mixture. Stir gently until the mixture comes together into a soft dough. Add more milk a little at a time if needed. The dough should be slightly sticky but manageable.
- Lightly flour a clean surface and turn the dough out onto it. Knead gently for about 30 seconds to a minute, just until smooth. Avoid over-kneading to keep the scones light and tender.
- Pat the dough into a circle about 1 inch (2.5 cm) thick. Use a floured round cutter or a knife to cut out scones, about 2.5 inches (6 cm) in diameter. Place the scones on the prepared baking sheet about 1 inch (2.5 cm) apart.
- Bake in the preheated oven for 12-15 minutes, or until the scones are lightly golden on top and a toothpick inserted into the center comes out clean.
- Allow the scones to cool for a few minutes on the baking sheet, then transfer to a wire rack to cool slightly.
- Serve the strawberry scones warm or at room temperature with a generous dollop of heavy cream.
Tips:
- Use Cold Butter: Ensure that the butter you use is cold right out of the refrigerator. This helps in creating a flaky texture as it melts during baking.
- Do Not Overmix: When combining the ingredients, mix just enough to incorporate them together. Overmixing can leave you with tough scones instead of the light and tender ones you desire.
- Chill the Dough: After forming the dough, let it chill in the refrigerator for about 15-20 minutes. This makes it easier to handle and helps the scones maintain their shape during baking.
- Use Fresh Strawberries: Fresh, ripe strawberries will provide the best flavor. Ensure they are cleaned, hulled, and diced into small pieces to evenly distribute throughout the scone dough.
- Bake Until Golden: Keep an eye on your scones, and bake them until they have a nice golden-brown hue. This usually takes around 15-20 minutes at 400°F (200°C), but can vary slightly based on your oven.
Once you've mastered the art of making these strawberry scones, you'll find they quickly become a favorite go-to treat. The combination of fresh strawberries and cream creates a delectable flavor that can be enjoyed warm or at room temperature. Perfect for any occasion, these scones are a testament to the joy of home baking.
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 350kcal | 17% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 60g | 16% |
| Fiber 2.25g | 6% |
| Sugar 1.92g | 2% |
| Fat | |
| Fat 9g | 10% |
| Saturated 4.30g | 14% |
| Cholesterol 22mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 10mg | 2% |
| Vitamin B1 0.22mg | 19% |
| Vitamin B2 0.00mg | 0% |
| Vitamin B3 1.19mg | 7% |
| Vitamin B6 0.00mg | 0% |
| Vitamin B9 18ug | 4% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.00mg | 0% |
| Vitamin K 0.87ug | 1% |
| Minerals | |
| Calcium, Ca 18mg | 1% |
| Copper, Cu 0.16mg | 18% |
| Iron, Fe 0.89mg | 8% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 110mg | 3% |
| Selenium, Se 16ug | 27% |
| Sodium, Na 70mg | 4% |
| Zinc, Zn 0.87mg | 8% |
| Water | |
| Water 10g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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