strawberries & cream scones.
note: this scone recipe is adapted from the master scones recipe by sally’s baking addiction. this recipe makes 8 scones
ingredients
2 cups all-purpose flour (250g)
1/3 cup + 1 tbsp granulated sugar (~80g)
2 1/2 tsps baking powder
1/2 tsp kosher salt
1 stick (1/2 cup) unsalted butter (114g), frozen & cut into cubes
1/4 cup + 2 tbsps heavy cream (90g) + extra to brush scones
2 tbsps creme fraiche (30g)
1 large egg
1 1/2 tsps vanilla extract
1 cup fresh or frozen strawberries (~200g), sliced
turbinado or demerara sugar
tools
medium bowl
whisk
small bowl/cup
fork or spatula
bench scraper/large knife
baking sheet with parchment paper
pastry brush
wire rack
steps
whisk together flour, sugar, baking powder, & salt
in a separate bowl/cup, whisk heavy cream, creme fraiche, egg, & vanilla extract. set aside
add frozen butter cubes into dry ingredients from step 1, then rub flour into butter cubes and smoosh butter cubes with your fingers until butter cubes are as small as peas
add wet ingredients from step 2, then stir with a fork until combined into a shaggy dough. add in strawberries, then gently knead dough in the bowl until dough comes together
form a rough circle or rectangle, then using a bench scraper/large knife, divide dough into 8 pieces
place scones evenly spaced on a parchment lined baking sheet. place scones in the freezer and freeze while preheating oven to 400F
once ready to bake, brush scones with heavy cream & sprinkle turbinado/demerara sugar
bake scones for about 20-22 minutes in the oven until lightly browned. let cool completely
enjoy!
notes
to prep butter: cut cold butter into small cubes and freeze for about 15 minutes until very cold. keep butter in the freezer until you need it in step 3
you can omit the creme fraiche - add in 1/2 cup heavy cream (120g)
if the dough is too sticky to handle in step 5, freeze for 5-10 minutes then continue to cut & shape
if you are not planning on baking the scones right away, after freezing the scones in step 6, you can put the scones in a plastic zip bag and store in the freezer. when ready to bake, brush the scones with heavy cream and bake for about 25-30 mins at 400F until lightly browned
