I found these gorgeous strawberries on sale at the grocery store and knew I had to find a good use for them. I’ve been craving some warm, homemade scones lately! Every once in a while I get a serious hankering for this flaky and delicously tender treat. The strawberries spoke to me, and I answered in scone. You all know by now that I absolutely love to bake. It’s therapeutic! I know baking can be very intimidating as it’s not very forgiving like other recipes can be. I have for you detailed instructions paired with step photos to guarantee perfect scones even for a novice baker.
Ingredients
Strawberries – Cut into small pieces. Blueberries and/or raspberries can be used too. Flour – All-purpose flour. Sugar – Regular granulated sugar. Baking powder – Don’t substitute with baking soda otherwise you’ll end up with an odd aftertaste. Salt – Use more or less as you prefer. Egg – To be mixed into the scones and as an egg wash before baking. Butter – COLD! Shortening can be used instead. Milk – And type of milk, including non-dairy alternatives, will work. Turbinado sugar – I love a good sugary crunch on top of my scones. You can leave the sugar out if you prefer.
Can I use frozen strawberries?
While I used fresh strawberries, you can use frozen if that’s what you have handy. The only issue with frozen strawberries is that once they thaw, they’re incredibly soft. You’ll need to work with them while frozen to ensure they don’t squish into the batter and make it extra wet. Let the strawberries thaw just enough that you can get a knife through them and cut them into small pieces. Then, spread the pieces out on a large plate and freeze them for another 30 minutes before working them into the scone dough.
How to make strawberry scones
Tips for making perfect strawberry scones
Work with cold butter. After cutting it into cubes, you can even let them sit in the freezer for 5 minutes before starting. Don’t overwork the dough. You want the butter to still be in pieces to keep your scones flaky and light. Get yourself a pastry cutter. It’ll make the process of cutting the butter into the dry ingredients much easier. Mix the dough slowly and carefully as to not squish the strawberry pieces. You want the dough to be sticky, so flour your hands and work surface as needed so that you can still handle it.
How to store scones
Store your scones in an airtight container, bread box, or large freezer bag to keep them from drying out. They will last 1-2 days at room temperature or up to a week stored in the fridge. You can microwave your scones for 5-10 second intervals to enjoy them as they’re fresh out of the oven! You can also freeze your scones. Once completely cooled down to room temperature, wrap them each with both plastic wrap and foil. They will last 2-3 months frozen. They will thaw after about 1 hour at room temperature, or you can microwave them for 10 seconds at a time until thawed.
Looking for more recipes like this?
Strawberry Chocolate Scones Lemon Buttermilk Scones Ricotta Drop Scones Banana Buzz Scones Lemon Blueberry Scones Strawberry Rhubarb Crisp Butter Biscuits Strawberry Cookies Strawberry Pretzel Salad Strawberry Cobbler
