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
Irresistible Strawberry-Ricotta Scones by Claire Saffitz | Dessert Person
Irresistible Strawberry-Ricotta Scones by Claire Saffitz | Dessert Person
In this video, Claire Saffitz shares her expert tips and techniques, ensuring that even beginners can successfully recreate these delectable scones. Watch as the scones turn golden brown in the oven, filling your kitchen with the heavenly aroma of strawberries and buttery goodness.
Prepare to be amazed by the incredible flavor and texture of these Strawberry-Ricotta Scones. They are perfect for any occasion, but especially fitting for Mother's Day. Surprise your mom with this homemade treat that shows your love and appreciation. Don't forget to garnish with a dusting of powdered sugar for an elegant touch.
Whether you're a seasoned baker or just starting out, this video is a must-watch. So grab your apron, preheat your oven, and get ready to indulge in the finest Strawberry-Ricotta Scones, courtesy of Claire Saffitz. Treat your mom (and yourself) to a truly special and delicious experience this Mother's Day!
#scones #pastry #clairesaffitz
Strawberry-Ricotta Scones
Makes 8
12 ounces ripe strawberries, hulled and very coarsely chopped
2⅔ cups (345g) cake flour, plus more for rolling
¼ cup (50g) granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 stick (113g) butter, cut into ½ inch pieces, chilled
¾ cup whole milk ricotta cheese, strained in the refrigerator for at least 2 hours
1 cup (240g) buttermilk, chilled, divided
Demerara sugar, for sprinkling
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Strawberry Scones Recipe
This recipe for strawberry scones is very easy, takes only 10 to 15 minutes to prepare and you end up having a memorable breakfast. These scones are best served warm just after taking them out of the oven. The sprinkled sugar on top creates a crispy crust while the interior is soft and filled with strawberries. It's really hard to resist.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 8 scones
1 1/2 cups (250g) strawberries, stemmed and cut into small pieces
2 1/4 cups (280g) all purpose flour
1/4 cup (50g) sugar
2 tsp (10g) baking powder
1/4 tsp salt
6 tbsp (80g) butter, cold and cut into cubes
1 egg
1/2 cup (120g) buttermilk
Topping
1 egg
sugar, optional
Directions:
1. Preheat the oven to 400 F (200C). Line a baking sheet with parchment paper.
2. In a large whisk the flour with sugar, baking powder and salt.
3. Add the butter cubes, and using a pastry cutter or fork cut the butter until the pieces are no bigger than peas.
4. Add chopped strawberries and toss until are coated in flour mixture.
5. Combine egg with buttermilk and add over the flour mixture and stir until just combined.
6. Transfer dough onto a floured surface. Shape into a circle of about 8 inch (20 cm) in diameter, then cut into 8 triangles.
7. Transfer the scones on the baking sheet and brush with egg. Sprinkle with some sugar to get a crispy top.
8. Bake for 20-30 minutes until golden brown.
9. Transfer to cooling rack. The scones are best served warm. Enjoy.
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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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Vegan Strawberry Scones | Seasonal Summer Baking
Light, flaky, and packed with fresh strawberries. These Vegan Strawberry Scones may just be the easiest summer dessert you make.
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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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