Description
Ina Garten’s strawberry scones bring classic British bakery charm to American kitchens with rich, buttery pastry studded with fresh berries. Bakers can easily create these delightful treats that pair perfectly with morning coffee or afternoon tea.
Ingredients
Scale
- 2 cups (480 ml) all-purpose flour
- 1 cup (240 ml) chopped fresh strawberries
- 1 large egg
- ½ cup (120 ml) heavy whipping cream
- ½ cup (113 g) unsalted butter, chilled and diced
- 3 tbsps (45 g) granulated sugar
- 1 tbsp (15 g) baking powder
- ½ tsp (2.5 g) fine sea salt
- 1 tbsp (15 ml) milk, to brush the top
- ½ tbsp (7.5 g) coarse sugar, to sprinkle the top
Instructions
- Preheat Preparation: Warm the oven to 400˚F (204˚C), creating an optimal environment for delicate pastry development.
- Dry Ingredient Blend: Whisk flour, sugar, baking powder, and salt in a spacious mixing bowl, ensuring uniform distribution of dry components.
- Butter Integration: Crumble cold butter into the flour mixture using fingertips or a pastry cutter, transforming the texture to resemble coarse breadcrumbs.
- Fruit Incorporation: Tenderly fold fresh strawberries throughout the flour blend, maintaining their structural integrity and preventing unnecessary crushing.
- Liquid Fusion: Whisk egg and heavy cream in a separate vessel, then delicately introduce the liquid into the flour mixture, stirring minimally to preserve a light, airy consistency.
- Dough Formation: Transfer the shaggy mixture onto a flour-dusted parchment surface, gently shaping into a circular disk approximately 3/4 inch thick, avoiding excessive handling.
- Portioning and Styling: Divide the disk into 12 elegant wedges, slightly separating them to encourage even expansion, then brush with milk and sprinkle coarse sugar for a glistening finish.
- Baking Transformation: Position the parchment-lined scones in the preheated oven, baking for 15-16 minutes until achieving a golden-brown exterior and perfectly risen profile.
Notes
- Butter Temperature Trick: Keep butter extremely cold and cut into tiny cubes to achieve the perfect flaky, tender scone texture.
- Handle with Care: Mix ingredients minimally to prevent developing gluten, which can make scones tough and dense instead of light and crumbly.
- Fruit Distribution Strategy: Gently fold strawberries into dry ingredients before adding wet components to prevent fruit from bleeding color and maintain distinct berry pockets.
- Baking Surface Hack: Use parchment paper for easy transfer and clean release, ensuring scones maintain their shape and prevent sticking during baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 270
- Sugar: 7 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg