I started making scones last fall, my first was a pumpkin scone very much like the one you get at Starbucks. I wanted to do a springtime scone, and to me what screams springtime; Strawberries of course. These scones are tender flaky with fresh strawberries throughout. They make a perfect breakfast, snack or dessert. I love pairing my scone with a cup of coffee or tea, it depends on the time of day.
For the fruit:
- 1 cup strawberries chopped
- 1 tbsp sugar
For the dough:
- 2 cups a/p flour
- 2 tsp baking powder
- Pinch salt
- 6 tbsp butter cold and cut into pieces
- 1 large egg
- 2/3 cup milk
For the topping:
- 1 large egg
- Granulated sugar
Line a baking sheet with parchment paper and set aside. Preheat oven to 400 degrees F.
In a small bowl, pour granulated sugar over strawberries and mix until completely coated. Set aside.
In a medium-sized bowl, sift together dry ingredients: flour, baking powder and salt.
Add butter pieces into bowl of dry ingredients. Cut with a pastry cutter until all ingredients are well-combined.
In a large bowl, whisk together egg and milk.
Add strawberries and mix some more.
Add dry ingredients into large bowl of wet ingredients. Start mixing with a wooden spoon.
Once dough starts to form, pour onto a clean working surface. Knead it until smooth and then place it onto lined baking sheet, forming it into a circle (about 8 inches in diameter).
Use a serrated knife to cut the dough into eighths. Separate each dough piece.
In a small bowl, whisk egg and brush on top of each scone. Top off with granulated sugar.
Bake for 15 to 20 minutes or until top is golden. Allow to cool slightly.
Serve and enjoy.
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