Description
Ina Garten’s strawberry scones bring classic British charm to breakfast tables with delicate, buttery pastry studded with fresh seasonal berries. Crumbly yet tender scones pair perfectly with morning tea, offering sweet and tangy flavor that will delight your palate.
Ingredients
Scale
Main Ingredients:
- 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
Dry Seasonings and Additions:
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 2 teaspoons salt
- ¾ cup small-diced dried strawberries
- 1 tablespoon all-purpose flour
Egg Wash:
- 1 egg beaten with 2 tablespoons water or milk
Instructions
- Prepare the oven by heating it to 400°F (200°C), ensuring a perfect baking environment for the scones.
- In a spacious mixing vessel, amalgamate 4 cups (480 grams) of all-purpose flour, 2 tablespoons (25 grams) of granulated sugar, 2 tablespoons (30 milliliters) of baking powder, and 2 teaspoons (10 grams) of salt.
- Incorporate chilled, cubed butter into the dry ingredient mixture, using your fingertips to create a texture resembling coarse breadcrumbs.
- Whisk 4 large eggs and 1 cup (240 milliliters) of cold heavy cream in a separate container until thoroughly blended.
- Gently fold the liquid ingredients into the flour mixture, taking care not to overmix. The resulting dough should appear slightly rough and uneven.
- Dust 3/4 cup (120 grams) of dried strawberries with 1 tablespoon (15 grams) of flour to prevent clumping, then delicately fold them into the dough.
- Transfer the dough onto a generously floured surface, gently pressing and shaping it to approximately 3/4-inch (2 centimeters) thickness.
- Utilize a sharp knife or pastry cutter to divide the dough into triangular segments of uniform size.
- Arrange the scones on a parchment-lined baking sheet, maintaining slight separation between each piece.
- Create an egg wash by whisking 1 egg with 2 tablespoons (30 milliliters) of water or milk, then delicately brush the scone surfaces.
- Sprinkle a light dusting of granulated sugar across the tops for a crisp, caramelized finish.
- Bake in the preheated oven for 20-25 minutes, monitoring until the scones achieve a golden-brown complexion and a toothpick emerges clean when inserted.
- Remove from the oven and allow to cool slightly before serving, savoring the warm, fragrant strawberry scones.
Notes
- Cold butter and heavy cream create magical flaky layers that melt in your mouth.
- Coating dried strawberries with flour prevents sinking and ensures even distribution throughout the dough.
- Minimal mixing is crucial – gentle folding keeps scones incredibly tender and light.
- An egg wash transforms these scones with a professional golden-brown shine that looks bakery-perfect.
- Freezing the batch allows spontaneous fresh-baked enjoyment anytime sweet cravings hit.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 290 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 150 mg