Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- Add the cold butter pieces to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. This step is crucial for achieving a tender and flaky texture in your scones.
- Gently fold in the diced strawberries, being careful not to overmix. In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour the wet ingredients into the dry mixture and stir until just combined. The dough should be slightly sticky but manageable.
- Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a circle about 1 inch thick. Using a sharp knife, cut the circle into 8 equal wedges.
- Place the scones on the prepared baking sheet, leaving a little space between them. Brush the tops with a bit of heavy cream and sprinkle with turbinado sugar. Bake for 18-20 minutes, or until the scones are golden brown on top. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Chef's Tips:
• For best results, use cold butter and handle the dough as little as possible to keep the scones tender.
• Avoid overmixing the dough to prevent tough scones.
• Serve these scones warm with a dollop of whipped cream or a smear of butter for an extra treat.
Food Safety:
• Always wash strawberries thoroughly before use to remove any dirt or pesticides.
• Store scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.