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Strawberry Scones

5/27/2012

 
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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.
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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 
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Holly link
5/27/2012 11:54:54 pm

Now that I've mastered the scone, I keep meaning to make my own strawberry scones. Yours look wonderful. I like the use of heavy cream for a thicker texture over milk.

Laura (Tutti Dolci) link
5/28/2012 01:17:45 am

Pretty scones, I love anything with strawberries!

Hester @ Alchemy in the Kitchen link
5/28/2012 07:07:37 am

Strawberry n almond - delicious. Love these Summery scones. By the way, Ireland is having rare sunshine right now - thought you'd like to know :)

She Makes and Bakes
5/28/2012 08:36:07 am

I saw that it was 70 and sunny today. I'm sure it'll be 55 and raining when we're there in 3 weeks! Oh well!! :-)

cakewhiz link
5/28/2012 09:09:31 am

With the nice weather we are having these days, those scones would be perfect with my tea as i sit in the balcony in the evenings...hehe.

Danielle link
5/28/2012 11:03:14 am

I love scones. I've never had strawberry scones so it'll be nice to try a new recipe.

Claire @ the realistic nutritionist link
5/29/2012 01:07:33 am

I LOVE strawberry scones. What a great recipe!

Emily @ Life on Food link
5/29/2012 10:15:06 am

Your scones look so yummy. I wish I had one for breakfast.

Colleen, The Smart Cookie Cook link
5/29/2012 10:20:58 am

Beautiful photos! These are perfectly summery scones. I could just see myself sitting out on a wrap-around porch on a warm summer morning feasting on these for breakfast with tea. If only I had a wrap-around porch...

Nichole@DulceDelicious link
5/29/2012 12:07:31 pm

I think I need to move to Washington just for the scone trucks! How awesome is that?! I suppose it would be more practical to just make these though. *sigh* I love strawberry and almond together too! I bet their delicious!

Anne@FromMySweetHeart link
5/29/2012 12:56:33 pm

Emily...these scones are just beautiful! I love to bake...but of all the things I make, scones and muffins are my nemesis! Now that strawberry season is here, I so want to give these a try. And I think I'll take your advice and add some almond extract! They look perfect! : )

Baker Street link
5/29/2012 03:22:34 pm

Wow Emily! Your scones are so pretty! I love the use of fresh strawberries. These would be perfect with my morning cuppa. :)

Debra Kapellakis
5/30/2012 09:48:57 pm

They sure look good.

Janet link
8/11/2012 07:18:04 am

I just made these with fresh strawberries. A few suggestions: Cut the strawberries smaller. If you have medium sized berries, quartering them leaves them too big. Also, the batter seemed very wet when I put it on my board for shaping, so I added flour. I've never made scones before and thought they were supposed to be a dry batter so I was a bit nervous about the wetness. Also, cut them smaller so they cook evenly. The large ones were still a bit gooey inside. My kids loved them and the flavor is very good. I would make them again. My husband says they taste like a strawberry pancake. Not sure if that's good or bad. :)


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     Welcome!

    Cooking is fun and easy at high altitude, but baking can be frustrating. About 90% of my recipes work everywhere, but some are adjusted so us mountain dwellers can enjoy baked goods from scratch. I hope you find great recipes on here for your family, and I'll let you know if any are adjusted for high altitude. 

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