How To make Fresh Strawberry Scones
1 3/4 C Flour
2 Tbsp reduced-calorie margarine -- *Note
2 Tsp Baking Powder
1/2 C orange juice, frozen concentrate
1/4 C 1% low-fat milk -- plus 1 tablespoon
1 tsp Lemon Zest
2 C Sliced Strawberries
4 Tbsp Strawberry Jam
*Note: original recipe used 4 tbsp butter, refrigerated. **Note: original recipe used regular milk.
Stir the flour and baking powder together. Cut in the wonderslim until the mixture resembles coarse crumbs. Mix the fruit juice concentrate and milk together, stir in the lemon zest. Make a well in the center of the flour mixture, pour in the liquid and begin to mix together using a plastic dough divider or rubber spatula. The dough should come together forming a ball, yet remain fairly sticky, hence the need for the dough divider. This will make your task much simpler.
Knead the dough a few times in the bowl until it forms a workable ball, yet retaining most of its stickiness - you may need to work in an extra tbsp or two of flour. Pat the dough down to a circle about 3/4 inch thick, wrap in plastic and refrigerate for at least one hour.
Prepare a baking sheet by sprinkling it with a generous amount of flour. Cut the dough with a serrated knife down the middle, as if you were splitting an english muffin. Place the bottom half of the scone dough on the baking sheet, lay the sliced strawberries evenly and place dallops of the jam to cover the bottom half. Lay the top of the scone dough over this and slightly crimp the edges together. You may want to carefully lift the dough at this point to check that enough flour has been sprinkled beneath it to prevent it from sticking while it bakes. If not, add a little extra.
Pre-heat the oven to 400 degrees F. Cut the dough, using the dough divider or a blunt knife, into 8 equal pie-shaped wedges. Brush the top with a little milk or egg whites for a shinier appearance.
Bake for 14 minutes or until browned. Serve when cooled just enough to handle, or store covered and re-heat in the toaster oven to crisp.
How To make Fresh Strawberry Scones's Videos
How to Make STRAWBERRY SCONES
Soft, buttery strawberry scones stuffed with fresh strawberries and topped with sugary streusel and vanilla glaze. Breakfast or brunch at its best.
PRINT THE RECIPE:
There’s not going to be a lot of small talk today, friends. Today I’m getting right down to business, because this soft scones recipe deserves all the time I have to write today.
I first shared the recipe for these soft, tender Strawberry Scones back in 2014. Since then many of you have made them and raved about the texture, and have even made them your own by adding coconut, chocolate chips and cranberries. I love how creative you get!
One reader, Judy, commented: This is one of my new favorite recipes. I have made them 3 times now. They are just so good I can’t help myself. They actually keep fine wrapped in the refrigerator for a couple of days. The only thing I did differently is in the icing on top. Instead of milk, I added some Sweet Italian Cream coffee creamer. Delicious!! Just took them to a lunch meeting with some friends and everyone wanted the recipe! ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
How to make FRESH STRAWBERRY SCONES | Byungmat version | Black Wine
Start your day with fresh baked strawberry scone. This recipe will give you flaky, tender and perfectly sweetened strawberry scones. Pair with your choice of tea or coffee to make a perfect set of breakfast. My personal choice of pairing will be endless Mimosa.
※1cup＝8oz=abt.250ml
The Perfect Strawberry Scone Loaf | Melissa Clark | NYT Cooking
Melissa Clark is in the studio kitchen showing us how to make her Strawberry Scone Loaf. It’s not quite a scone, not quite an Irish soda bread, but a sort of hybrid of the two that creates something entirely different. When you bake this recipe as a loaf instead of individual scones, the inside stays soft while the edges bake up craggy and brown. Get the recipe:
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FRESH STRAWBERRY SCONES FROM SCRATCH WITH WICKED PENNY
FRESH STRAWBERRY SCONES FROM SCRATCH WITH WICKED PENNY
A VIEWER OF THE CHANNEL SENT ME THIS FABULOUS RECIPE THE ONE AND ONLY MESQUITE SLOT PLAYER. I HOPE YOU ENJOY !
THANK YOU SO MUCH SUE - MESQUITE ????
INGREDIENTS:
2 CUPS FLOUR
2/3 CUP SUGAR
2 TSP BAKING POWDER
3/4 STICK BUTTER (ICED COLD)
PINCH OF SALT
1/2 CUP HEAVY CREAM
1 EGG
1 TSP VANILLA
LEMON/ORANGE ZEST (OPTIONAL)
1 CUP ANY KIND FRESH OR FROZEN FRUIT
GLAZE:
1 CUP CONFECTIONERS SUGAR
1/2 TSP VANILLA
1/4-1/3 LIQUID (MILK, HEAVY CREAM)
PREHEAT 375 18-25 minutes
MIX DRY - CUT IN BUTTER ADD FRUIT AND ZEST
ADD CREAM, EGG AND VANILLA
FORM A DOUGH BALL AND TRANSFER TO BAKING SHEET LINED WITH PARCHMENT, IF NO PARCHMENT I WOULD LIGHTLY SPRAY, THE JUICE OF THE FRESH FRUIT WILL HARDEN AND STICK TO PAN
CUT INTO 8 INCH TRIANGLES SEPARATE A LITTLE BIT SO ALL THE SIDES GET NICE AND CRUNCHY YUMMY.
DRIZZLE GLAZE AND SERVE
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STRAWBERRY SCONES RECIPE
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Strawberry Scone:
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup strawberries
1/2 cup strawberry greek yogurt
8 tbsp. butter
1/3 cup granulated white sugar
2 cups all purpose flour
Bake at 400 degrees F for 15 minutes. Enjoy!
Cream:
1 cup heavy cream
3 tbsp (or more if you want it sweeter) powdered sugar
Use hand mixer on high until thick fluffy consistency.
I hope you friends enjoy this simple strawberry scone video! :D
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Strawberry Scones | Best Strawberry Scones | Fresh Strawberry Scones
Strawberry scones are perfect to serve for breakfast or at your next English Tea Party along with English Tea or Coffee. Or just make them whenever you are craving for some thing sweet. You will love them. Bake them and let me know how it turned out in the comments below.
Thank you for watching! Happy Baking!
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Ingredients for the scones:
All Purpose Flour - 2 cups
Cane Sugar - ¼ cup
Baking Powder - 1 tbsp
Salt - ½ teaspoon
Cold unsalted butter cut into small cubes - 6 tbsp
Heavy Cream - 1 cup
Pure Vanilla Extract - 1 tsp
Chopped Fresh Strawberries - 1 cup
Brushing:
Heavy Cream - 1 to 2 tbsp
Sugar Sprinkle:
Cane Sugar - 1 to 2 tbsp
Vanilla Glaze:
Confectioners’/Powdered Sugar - 1 ½ cups
Milk - 2 tbsp
Pure Vanilla Extract - 1/2 tsp
Detailed Process:
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold butter into the flour mixture. Using a whisk or your hands, mix the butter evenly but should still have a few butter chunks. Keep aside.
In a small bowl, whisk together heavy cream and vanilla extract. Pour heavy cream and vanilla extract mixture over the flour and stir with a spatula and your hand until dough begins to form. Do not over mix. Gently fold in the strawberries.
Transfer dough to a parchment paper that has been floured and bring the dough together with your hands. Make a dough ball. Press it down gently to a 1-inch circle. Use a sharp knife to cut into 8 triangles.
Slide the parchment paper on to a plate and put in the freezer for 15 to 20 minutes or in the refrigerator for 30 to 40 minutes.
Preheat oven to 400 degrees F.
Remove the scones from the freezer/refrigerator. Transfer the scones along with the parchment paper on to a baking tray. Cut along the triangles to separate the scones so there is space between each of them and they do not stick to each other. Brush the top of the scones with the heavy cream. Sprinkle sugar on top of the scones. Place in the preheated oven. Bake for 18 to 23 minutes, or until scones are golden brown on the bottom and around the edges. Let the scones cool on the baking tray for 5 minutes and then transfer to a cooling rack. Let them cool for at least 15 to 20 minutes .
Make the Vanilla Glaze:
In a small bowl, whisk the confectioners’/powdered sugar, milk, and vanilla extract together until smooth. It will be of nice pourable consistency. Drizzle glaze generously over the cooled scones. Enjoy!
Note: You can make Pure Vanilla Extract at home with Vodka and Vanilla Beans
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