Now that strawberries are back in season, I've been seeing strawberry scone and biscuit recipes pop up all over the place. Every time I see one, I swoon and want to go to my kitchen immediately. Yet I never do. The thing is, I was spoiled my freshman year of college. My roommate was from Puyallup, Washington, and they have a fair every year. Apparently at this fair, they have scone trucks (why don't we have these in Colorado??). In fact, she had one of these trucks come to her wedding reception. These scones are so good...and they have a mix that you can buy. I've tried to get her to ship me the mix for the past decade, but it never happened...could you imagine the shipping price on that? Yikes. After being spoiled with those awesome scones, I tried to make them once, and they were terrible. Dry and nothing to write home about. I haven't made them since.
However, after seeing all the recipes out there, I decided to give it a go again, and this one was fantastic. My only regret is that I meant to add in some almond extract, and I forgot. I love strawberries and almonds, and I think the extract would have been phenomenal. Try these before strawberries go out of season! If you aren't going to eat all of these right away, I recommend you let them cool, wrap the uneaten ones in plastic wrap, and place them in a freezer bag. When you want a scone, take one out of the freezer and defrost it. It'll still have a little crunch to the outside and will have a better texture than if it sits on the counter in a bag.
However, after seeing all the recipes out there, I decided to give it a go again, and this one was fantastic. My only regret is that I meant to add in some almond extract, and I forgot. I love strawberries and almonds, and I think the extract would have been phenomenal. Try these before strawberries go out of season! If you aren't going to eat all of these right away, I recommend you let them cool, wrap the uneaten ones in plastic wrap, and place them in a freezer bag. When you want a scone, take one out of the freezer and defrost it. It'll still have a little crunch to the outside and will have a better texture than if it sits on the counter in a bag.
Strawberry Scones Recipe
Makes 8 wedges
Print this recipe
8 medium strawberries, quartered
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold butter
1 cup heavy cream
1/4-1/2 teaspoon almond extract (optional)
Preheat your oven to 425 degrees.
Arrange your cut strawberries in a single layer and press down on them with a paper towel to remove some of the moisture.
Combine the flour, baking powder, sugar, and salt into a large bowl. Cut your cold butter into small pieces and then mix with a pastry blender or two forks until it resembles coarse crumbs. Gently fold in your pressed strawberries. Add in the cold cream and shape the dough into a ball. Form it into a flat circle about one inch thick on your counter. Cut into 8 wedges. Place the wedges on a greased baking sheet. Brush them with an egg wash (1 egg mixed with 1 tablespoon water) or melted butter, sprinkle with turbinado sugar, and bake for 12-15 minutes until light brown. Let cool on a wire rack for about 10 minutes before serving.
Adapted slightly from A Cozy Kitchen
Makes 8 wedges
Print this recipe
8 medium strawberries, quartered
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold butter
1 cup heavy cream
1/4-1/2 teaspoon almond extract (optional)
Preheat your oven to 425 degrees.
Arrange your cut strawberries in a single layer and press down on them with a paper towel to remove some of the moisture.
Combine the flour, baking powder, sugar, and salt into a large bowl. Cut your cold butter into small pieces and then mix with a pastry blender or two forks until it resembles coarse crumbs. Gently fold in your pressed strawberries. Add in the cold cream and shape the dough into a ball. Form it into a flat circle about one inch thick on your counter. Cut into 8 wedges. Place the wedges on a greased baking sheet. Brush them with an egg wash (1 egg mixed with 1 tablespoon water) or melted butter, sprinkle with turbinado sugar, and bake for 12-15 minutes until light brown. Let cool on a wire rack for about 10 minutes before serving.
Adapted slightly from A Cozy Kitchen
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