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:

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper. Set aside.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
3. 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.
4. In a small bowl, stir together 1 cup of the heavy and the vanilla extract.
5. Pour the heavy cream mixture over the flour mixture and stir with a spatula until a dough begins to form.
6. Fold the strawberries into the dough.
7. 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.
8. Once the dough is in a ball, cut the dough into 8 even pieces.
9. Place scones onto a prepared baking sheet and freeze for 20 minutes.
10. Remove scones from the freezer and brush with 1 tablespoon of heavy cream. Sprinkle turbinado sugar over the scones.
11. Bake for 20–25 minutes or until the scones are golden brown.
12. Let cool completely.
13. Enjoy!

The images below will show you how I make the scones.

These are the brands of ingredients I use but feel free to use any brand you like.

These are the measured ingredients. The ingredients in this picture are all-purpose flour, granulated white sugar, cubed unsalted butter, chopped strawberries, baking powder, salt, vanilla extract, heavy cream, and turbinado sugar.

Add your granulated and white sugar and all-purpose flour into a large bowl.

Add your baking powder to the flour and sugar.

Add your salt to the flour mixture.

Whisk your dry ingredients together until they are fully combined. Set aside.

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.

Add your cold, cubed, unsalted butter into your flour mixture. I use frozen butter to ensure the butter is as cold as possible. You want cold butter because when the scones bake, the butter will melt and produce a DRY, flaky dough.

Combine your flour mixture and the butter using a pastry blender or your hands. I use a pastry blender but either is fine.

When the butter and flour mixture is fully combined, it should look something like this. There are coarse crumbs with some larger chunks of butter visible.

In a small bowl, pour your heavy cream.

Add your vanilla extract to the heavy cream. My vanilla extract is clear but if yours is not, it doesn't matter and it will not affect the final product.

Whisk the heavy cream and vanilla extract until they are fully combined.

Pour your heavy cream into the butter and flour mixture.

Mix the heavy cream into the butter and flour mixture until a dough begins to form.

Add your fresh, chopped strawberries into the dough.

Mix the strawberries with the rest of the dough so they are evenly combined.

On a clean, floured surface, shape the dough into a ball.

Cut the dough into 8 even pieces.

Place the scones onto a baking sheet lined with parchment paper so the scones do not stick to the pan. Make sure the scones are spread apart evenly on the baking sheet so when they bake they do not expand into each other. Freeze the scones for 20 minutes before baking.

Get your tablespoon of heavy cream and tablespoon of turbinado sugar ready so you can place it on the scones once they finish freezing.

Remove the scones from the freezer and brush the top of the scones with heavy cream so the top of the scones will get a beautiful golden brown once they bake.

Sprinkle the tops of the scones with a generous amount of turbinado sugar because trust me, the turbinado sugar is SO DELICIOUS!

Place the scones into a preheated oven at 400°F for 20–25 minutes. My scones take 22 minutes to bake in my oven and turn golden brown but individual oven times vary.

Remove from the oven once they are golden brown and let cool completely before eating them.

Enjoy!

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!

Baker’s Tattoo

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!