Easy recipe for Strawberry Scones - How to make Strawberry from Scratch
This is an easy recipe for strawberry scones! Made from scratch with healthy ingredients! The best strawberry scones you will ever have. Follow my easy recipe! Step by step instruction!
Surprise your family with this delicious and super easy recipe of strawberry scones! Of course you can use other fruits with this dough such as blueberries, apples, cherries, whatever you have on hand! Give these strawberry scones a try!
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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 Scone Recipe | Small Batch
Soft, buttery Small Batch Strawberry White Chocolate Scones made with fresh strawberries. These fruit filled scones are perfect for breakfast or dessert and are so easy to make. This recipe will give you 4 lovely scones.
✴️ Printable Recipe:
✴️ Ingredients
For the Scones
1/2 cup chopped strawberries
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
2 tablespoons sugar , plus 1/2 teaspoon
1/4 cup cold butter , cut into small pieces (1/2 stick or 4 tablespoons)
1/4 cup milk
1 egg yolk
1/2 cup white chocolate chips
For the Glaze
1/2 cup powdered sugar , sifted
1-2 tablespoons heavy cream
✴️ Instructions
1) Place the chopped strawberries in a small bowl. Sprinkle 1/2 teaspoon of the sugar over the top and stir gently. Set bowl aside and let sit while you make the dough.
2) Heat the oven to 400 degrees F (200 degrees C).
3) Line a baking sheet with silpat or parchment paper.
4) In a mixing bowl, stir together the flour, baking powder, salt, baking soda and sugar.
5) Using a pastry blender or your hands, cut the butter into the flour mixture until the mixture looks like coarse crumbs.
6) In a small bowl, whisk together the milk and the egg yolk. Pour into flour mixture and stir until just combined.
7) Gently stir in the white chocolate chips and the chopped strawberries.
8) Turn the dough out onto a lightly floured work surface. Knead very lightly and form a circle. (Add a little more flour to the dough if the dough becomes too sticky to handle). The circle should be about 5-inches in diameter and 1-inch thickness.
9) Cut the scones into 4 triangles and place on a small baking sheet lined with silpat or parchment paper.
10) Bake for 12-15 minutes or until golden brown.
11) Let cool on baking sheet for a minute, then transfer onto wire rack to continue cooling.
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Berry Scones With A Lemon Glaze (Quick & To the Point)!
Ever been disappointed with a dry, crumbly store-bought scone? Scones go stale FAST, and fresh is seriously best when it comes to these buttery, biscuit-like treats. Making them at home and having full control over how they're stored is the solution.
Homemade scones have a bad reputation for being difficult to make, but the truth is, they're super easy! And, SO MUCH BETTER at home! Today, I'm going to show you how to whip the perfect Strawberry Scone AND how to properly store them so they'll taste fresh even two months after making!
To make these scones extra special, I like to top them off with a tangy lemony glaze. This is optional, but it makes them over-the-top yummy. Plus, you only need two ingredients to make it. Totally worth the extra 2 minutes in the kitchen!
If you're not a strawberry fan, feel free to sub in any berry you'd like -- blueberry, blackberries, and raspberries will work for this recipe!
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You can print out the recipe here:
Here's what you'll need:
FOR THE SCONES:
1/3 cup buttermilk
1 large egg slightly beaten
2 cups all-purpose flour plus a 1/4 cup or so for working with dough
3 tablespoons granulated sugar
2 teaspoons baking powder
3/4 teaspoon fine sea salt
6 tablespoons cold unsalted butter cut into small cubes
1/2 cup chopped strawberries
FOR THE GLAZE (OPTIONAL):
1 1/4 cup powdered sugar
2 tablespoons fresh-squeezed lemon juice (or milk, if desired)
HOW TO MAKE STRAWBERRY SCONES:
Whisk together the buttermilk and egg in a large measuring pitcher. Set aside until ready to use.
Add flour, 2 tablespoons granulated sugar, baking powder, and 3/4 teaspoon sea salt to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until evenly combined. Add the butter to the stand mixer and continue to mix on medium until the cubes are broken up into pea-sized bits. If you don't have a stand-mixer, see the notes below.
Reduce the mixer speed to low and slowly drizzle in the contents of the measuring pitcher. Stop mixing as soon as the dough comes together. Add the strawberries, mix on low just until they are evenly distributed.
Place the dough onto a floured work surface. With floured hands, pat or gently roll out the dough into a round, about 1 thick. Wrap the dough in plastic wrap and refrigerator for 1-2 hours.
Preheat the oven to 400° and have ready a baking sheet lined with either parchment paper or a silicone baking mat.
Using a sharp knife or a pastry cutter, cut the dough into 8 wedges and place about 2” apart on the baking sheet.
Bake the scones for 15-18 minutes, or until golden brown and cooked through. Transfer the baked scones to a cooling rack, allow to cool completely.
Add the powdered sugar and lemon juice (or milk) to a small mixing bowl. Stir until well combined. You may add up to 1 more tablespoon of liquid if needed.
Drizzle the top of the scones with the glaze and set aside for about 1 hour to set up. Serve and enjoy!
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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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Betty's Fresh Strawberry Scones
Betty demonstrates how to make Strawberry Scones. These are baked in a cast iron scone skillet, but triangles of scone dough may easily be placed on a baking pan lined with parchment paper and baked according to cooking instructions.
Fresh Strawberry Scones
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
¾ stick (6 tablespoons) cold butter, chopped in small cubes, and kept cold until ready to assemble recipe
2 eggs, well beaten
1/3 cup heavy whipping cream
½ cup fresh strawberries, washed, caps removed, and then chopped
2 additional tablespoons heavy whipping cream
2 additional tablespoons sugar
In a large bowl, place 2 cups all-purpose flour, 3 tablespoons sugar, 1 tablespoon baking powder, and ½ teaspoon salt. Stir until well-combined. Add ¾ stick (6 tablespoons) cold butter, chopped in small cubes. Use a pastry blender (or fork) to cut butter into flour mixture. Continue until mixture is the texture of coarse cornmeal. Stir in 2 well-beaten eggs and 1/3 cup heavy cream. Stir just until a soft dough forms. Gently stir in ½ cup fresh chopped strawberries. Turn dough out onto a lightly floured surface and pat with hands into a 7-inch circle that is about 1-inch thick. Cut circle into 8 equally-sized wedges. Place wedges into a scone skillet that has been buttered and floured (or onto a baking pan that is lined with parchment paper). Brush the top of the scones with 2 tablespoons heavy cream and sprinkle with 2 tablespoons sugar. Bake at 400 degrees (F) 18 to 20 minutes, or until toothpick inserted in deepest part comes out clean. Serve while hot, with butter and strawberry preserves. Delicious! Enjoy with Earl Grey tea! --Betty :)
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