Description
Ina Garten’s strawberry scones blend buttery richness with sweet, fresh berries in a classic British-style pastry. Flaky, golden edges and tender crumb make these scones perfect for morning tea or afternoon treats you’ll savor with delight.
Ingredients
Scale
- 4 cups (946 ml) all-purpose flour
- ¾ pound (340 g) cold unsalted butter, diced
- 4 extra-large eggs, lightly beaten
- 1 cup (237 ml) cold heavy cream
- ¾ cup small-diced dried strawberries
- 2 tbsps sugar
- 2 tbsps baking powder
- 2 tsps salt
- 1 tbsp all-purpose flour
- 1 egg beaten with 2 tbsps water or milk
Instructions
- Preheat Preparation: Heat the oven to 400°F (200°C), creating an ideal baking atmosphere for the scones.
- Dry Ingredient Fusion: Combine flour, sugar, baking powder, and salt in a spacious mixing bowl, ensuring thorough integration of the dry components.
- Butter Incorporation: Delicately work chilled, cubed butter into the dry mixture using fingertips, transforming the texture to resemble coarse breadcrumbs.
- Liquid Harmony: Whisk eggs and cold heavy cream until perfectly blended, then gently fold into the flour mixture, maintaining a slightly rough and uneven dough consistency.
- Strawberry Integration: Dust dried strawberries with flour to prevent clumping, then tenderly fold into the dough, distributing evenly throughout.
- Dough Shaping: Transfer the mixture onto a floured surface, gently pressing and forming to approximately 3/4-inch thickness, then slice into uniform triangular segments.
- Pre-Baking Preparation: Arrange scones on a parchment-lined baking sheet, leaving slight space between each piece. Brush surfaces with an egg wash and sprinkle granulated sugar for a caramelized finish.
- Baking Finale: Place in the preheated oven and bake for 20-25 minutes, watching for a golden-brown exterior and ensuring a clean toothpick insertion. Allow to cool briefly before serving, relishing the warm, aromatic strawberry scones.
Notes
- Prevent Overworking Dough: Mix ingredients gently to maintain a light, tender texture; overmixing leads to dense, tough scones.
- Butter Temperature Matters: Use extremely cold butter and work quickly to create flaky, layered scones with maximum rise.
- Flour Coating Technique: Dust dried strawberries with flour to prevent sinking and ensure even distribution throughout the dough.
- Precise Baking Crucial: Watch scones closely during final 5 minutes of baking to achieve perfect golden-brown color without burning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 570
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 120 mg