How to Make Simple Strawberry Scone’s
This easy strawberry scones recipe that can be made, baked and on the table in under 30 minutes … and probably demolished a lot quicker!
Ingredients
- 250 g Self Raising Flour
- 1 tbsp Baking Powder
- 3/4 tsp Salt
- 60 g Butter Room temperature and cubed
- 50 g Castor Sugar
- 135 ml Double cream
- 1 tsp Vanilla extract
- 30 g Dried Strawberries
- 1 small Egg To glaze, plus a teaspoon of cream
Instructions
- Preheat your oven to 200°C for a fan oven and 220°C for a non-fan oven (400°F/440°F). Line a baking sheet with parchment paper. It’s always important to start with preheating your oven as you want to make sure it has reached the right temperature by the time to are ready to pop your scones in the oven.
- Place your flour, baking powder and salt in a large bowl. Mix the dry ingredients together to make sure they are evenly combined for best results.
- Add the cubed butter to your dry mixture. Use your fingers rub the butter into the flour until the mixture looks like bread crumbs. It’s the butter in this part that will create the flaky texture in your scones.
- Add in your castor sugar and mix this into the mixture.
- Place your baking sheet with parchment into the oven, so this is hot when you pop your scones in the oven.
- Make a well in the centre of the dry ingredients and pour in your double cream and vanilla. Use your hands to mix the wet and dry ingredients. If your dough seems a bit sticky at first, dont worry it will all come together when everything is properly combined. Its your wet ingredients that will add the moisture to your scones and bind these together.
- Add in your dried strawberries and mix these into your dough.
- Sprinkle some flour onto your work surface and then place your dough onto this. You can use your hands to flatten the dough to a circle or rectangle, then roll this to about 3cm think.
- Use a round cookie cutter the one I used was a 2.5cm diameter and the cut out the scones. When cutting your scones, dip your cutter in the flour and then press the cutter straight down without twisting, this makes sure you get a nice even rise during baking.
- Remove your baking sheet from the oven, making sure you don’t burn yourself. Place your scones onto this evenly spacing these to give them enough room to rise and slightly spread.
- Mix your egg and 1 teaspoon of cream together, then use a pastry brush to coat the tops and sides of the scones. Coating your scones with the egg and cream mixture this will give them a nice golden colour.
- Pop your scones in the oven and bake these in your preheated oven for about 10 minutes or until the scones are lightly golden on top. Make sure you don’t overbake as you want to maintain their tenderness.
- Once your scones have baked, remove these from the oven and allow them to cool slightly on a wire rack. These are most delicious served warm, but you can still enjoy once they have cooled too.
Notes
It’s best to eat your scones on the day they are baked or freeze them straight away.