strawberries

Strawberry Scones started it all for me. When I was in high school, my mom gave me the Tate’s Bake Shop Cookbook. Having never baked before, I really don’t even think I knew what a scone was at fifteen. But I made nearly EVERYTHING in that cookbook. I baked at least once or twice a week back then, and I was also a pound or two heavier. I’m not sure why I started with strawberry and stuck with it, but strawberries were my scone filling of choice.

 

So today I bring you one of the first things I ever baked. The strawberry scone! Scones are so simple and flaky, like a sweet biscuit. But only slightly sweet, and crispy on the outside. These are a nice buttery recipe I came up with. They’re the perfect accompaniment to tea or coffee. Scones don’t have to be dry and awful. They’re simple and flaky. So forget everything you ever thought about scones and try my recipe!

 

STRAWBERRY SCONE RECIPE

Makes about 12 scones

Ingredients:

2 1/4 cups flour plus extra for rolling

1 tbsp baking powder

1/4 cup sugar

1 tsp salt

1 stick unsalted butter cut into pieces

3/4 cup half and half plus extra for glazing

1 cup strawberries cut into 1/4 inch pieces

turbinado sugar for topping

Directions:

Preheat oven to 350F.

In a large mixing bowl, sift the flour, baking powder, sugar and salt. Cut in the butter with a fork. Incorporate the pieces using your fingers to break up the butter into small pieces. Add the strawberries and mix with a wooden spoon. Add half and half gradually until the mixture is a sticky dough.

Roll out the dough to 3/4 inch thick on a well-floured surface. Cut out scones using a juice glass or a 3 inch biscuit cutter. Roll the remaining dough into a ball and roll out again, repeating until you have no dough left.

Place scones on a greased or parchment lined baking sheet about 2 inches apart. Brush with half and half and sprinkle with turbinado sugar or granulated sugar. Bake for 30 minutes or until scones are browned.