Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup chopped fresh strawberries
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Pastry cutter or two knives
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Rolling pin
Step-by-step instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. Add chilled and cubed butter to the dry ingredients. Use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Add chopped strawberries to the mixture and gently toss to combine.
5. In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
6. Add the wet ingredients to the dry ingredients and stir until just combined.
7. Turn the dough out onto a lightly floured surface and knead gently until it comes together.
8. Use a rolling pin to roll the dough out into a circle about 1 inch thick.
9. Use a biscuit cutter or a glass to cut the dough into rounds.
10. Place the rounds onto the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
400°F (200°C)
Serving size:
Makes 8-10 scones
Nutritional information:
Calories per serving: 250
Total fat: 14g
Saturated fat: 9g
Cholesterol: 60mg
Sodium: 300mg
Total carbohydrates: 28g
Dietary fiber: 1g
Total sugars: 7g
Protein: 4g
Substitutions for ingredients:
- You can use frozen strawberries instead of fresh ones.
- You can use half-and-half instead of heavy cream.
- You can use almond extract instead of vanilla extract.
Variations:
- Add lemon zest to the dough for a citrusy twist.
- Add white chocolate chips to the dough for a sweeter scone.
- Add chopped nuts to the dough for a crunchier texture.
Tips and tricks:
- Make sure the butter is cold and cubed before adding it to the dry ingredients.
- Do not overwork the dough, as this can make the scones tough.
- Use a light hand when mixing in the strawberries to avoid crushing them.
- Brush the scones with cream or milk before baking for a golden brown crust.
Storage instructions:
Store the scones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the scones, wrap them in foil and heat in a 350°F (180°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the scones on a platter with fresh strawberries and whipped cream.
Garnishes:
Garnish the scones with powdered sugar or a drizzle of glaze made from powdered sugar and milk.
Pairings:
Serve the scones with a cup of tea or coffee.
Suggested side dishes:
Serve the scones with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the dough is too dry, add a little more cream.
- If the dough is too wet, add a little more flour.
Food safety advice:
Make sure to wash the strawberries thoroughly before chopping them.
Food history:
Scones originated in Scotland and were traditionally made with oats and baked on a griddle.
Flavor profiles:
The scones have a buttery, slightly sweet flavor with bursts of fresh strawberry.
Serving suggestions:
Serve the scones warm or at room temperature.
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Region: British