Sophia’s Strawberry Scones
When I think of a classic scone, I think of a dry treat. That’s right. SCONES ARE SUPPOSED TO BE DRY, NOT MOIST! If you want a moist treat, you can bake muffins or biscuits but scones are supposed to be dry and delicious. It is as simple as that. Sorry, I don’t mean to sound aggressive but I have to make sure you understand that before you bake my recipe.
This recipe is for all you scone lovers out there who have been dying to bake this buttery, delicious, DRY treat. This recipe is easy to follow and any baker of any level can make this. This is a strawberry scone recipe but you can substitute the strawberries with blueberries or any other fruit of your choice!
Sophia’s Super Strawberry Scones
Ingredients:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- 6 tablespoons cold unsalted butter cut into small cubes
- 1 cup heavy cream plus 2 tablespoons for brushing the scones
- 1 teaspoon pure vanilla extract
- 1 pint chopped fresh strawberries
- 1 tablespoon turbinado sugar
Directions:
- Preheat oven to 400°F. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
- Using a pastry blender or your hands, place the cubed butter into the flour mixture. Mix until mixture resembles a coarse meal with some butter lumps.
- In a small bowl, stir together 1 cup of the heavy and the vanilla extract.
- Pour the heavy cream mixture over the flour mixture and stir with a spatula until a dough begins to form.
- Fold the strawberries into the dough.
- Transfer the dough onto a floured, clean surface and carefully push the dough together until it forms a ball. Make sure you work quickly so the butter does not get too warm. You want cold butter for this recipe.
- Once the dough is in a ball, cut the dough into 8 even pieces.
- Place scones onto a prepared baking sheet and freeze for 20 minutes.
- Remove scones from the freezer and brush with 1 tablespoon of heavy cream. Sprinkle turbinado sugar over the scones.
- Bake for 20–25 minutes or until the scones are golden brown.
- Let cool completely.
- Enjoy!
The images below will show you how I make the scones.
What is a pastry blender?
This is a pastry blender. It is ideal for cutting cold butter when it is combined flour and other dry ingredients. You would use this when making pie crusts, scones, biscuits, and other pastry doughs. You can also use your hands instead of this tool but I highly recommend this because it breaks down the butter well. Also, if you use your hands you risk melting the butter from the heat on your hands whereas this tool has no heat so it cannot melt the butter.
I hope you try this delicious, melt in your mouth, DRY treat. I promise it is as good as it looks and sounds. Don’t forget the most important ingredient, love. Enjoy! Comment below how this recipe turns out for you if you try it.
DO NOT DO THIS!
When I was baking these treats, I reached into the oven to grab the scones and I burned my arm on the metal rack in the oven. This was a very painful injury and I am sharing this with you so you will always remember to be alert around hot ovens and in the kitchen in general. BE CAREFUL IN THE KITCHEN!