Description
Mrs McCarthy’s Strawberry Scones emerge as a delightful British breakfast treat packed with fresh seasonal berries. Crisp and tender pastry mingles with sweet strawberry pieces, offering a perfect companion to morning tea or afternoon gatherings.
Ingredients
Scale
Fruit:
- 2 cups strawberries, stemmed and cut into small pieces
Dry Ingredients:
- 2 ¼ cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 ½ cups icing sugar (confectioners sugar or powdered sugar)
Wet Ingredients and Toppings:
- 1 large egg
- 6 tablespoons cold, unsalted butter, cut into small cubes
- ⅔ cup milk
- 1 egg (for egg wash)
- 1 tablespoon Turbinado sugar (optional)
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Arrange parchment paper on a baking sheet to prevent sticking.
- Dice strawberries into small, uniform pieces and gently toss with 1 tablespoon of granulated sugar to macerate and release natural juices.
- In a spacious mixing bowl, sift together flour, salt, baking powder, and remaining sugar to ensure even distribution and eliminate potential lumps.
- Integrate chilled butter into the dry ingredients using two knives or a pastry cutter, creating a texture resembling coarse breadcrumbs. Work swiftly to prevent butter from warming, which could compromise the scones’ flakiness.
- Fold macerated strawberries into the flour mixture, ensuring even distribution. Whisk egg and milk in a separate bowl, then pour into the flour mixture. Gently combine with a spatula until just incorporated, adding additional flour if the dough appears excessively wet.
- Transfer dough onto a lightly floured surface and shape into a 10-inch (25.4 centimeters) circular disk, maintaining an even thickness.
- Slice the disk into 8 equal triangular segments, similar to a pizza. Carefully transfer scones to the prepared baking sheet. Brush surfaces with egg wash and sprinkle Turbinado sugar for a crisp, caramelized exterior.
- Bake in the preheated oven for 20 to 30 minutes, or until the scones achieve a golden-brown color and a toothpick inserted in the center emerges clean.
- Prepare the glaze by whisking powdered sugar and lemon juice until smooth, adjusting consistency as desired. Drizzle elegantly over cooled scones before serving.
Notes
- Freezing butter beforehand creates an incredibly tender, melt-in-your-mouth scone texture that transforms home baking.
- Cutting dough into triangular shapes gives these strawberry scones a professional bakery-style appearance with elegant presentation.
- Turbinado sugar sprinkled on top delivers a delightful crunch and sparkling golden finish that makes each bite irresistible.
- Lemon glaze adds a bright, tangy counterpoint to the sweet strawberry bursts, elevating the entire flavor experience.
- Storing these scones in an airtight container keeps them fresh and delicious for two days, perfect for leisurely weekend breakfasts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 305 kcal
- Sugar: 16 g
- Sodium: 130 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 37 mg