Imagine biting into a warm, buttery scone bursting with fresh strawberries, topped with clouds of whipped cream that melt in your mouth. These aren't just any scones – they're a British culinary masterpiece that transforms an ordinary morning into an extraordinary experience. Whether you're a baking novice or a seasoned pro, this recipe promises to transport you straight to a cozy English tea room with every delectable bite.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: British
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup milk
- 1 cup strawberries, chopped
- 1 cup heavy cream
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk together until well mixed.
- Add 1/2 cup of cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Make a well in the center of the mixture and pour in 1/2 cup of milk. Gently mix until just combined, being careful not to overwork the dough.
- Fold in 1 cup of chopped strawberries until evenly distributed throughout the dough.
- Turn the dough out onto a lightly floured surface. Knead gently for about 1 minute until the dough comes together. Pat the dough into a circle about 1 inch thick.
- Using a sharp knife or a round cutter, cut the dough into 8 equal wedges or rounds. Place the scones onto the prepared baking sheet, spacing them about 2 inches apart.
- Optionally, brush the tops of the scones with a little milk or melted butter for a golden finish.
- Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- While the scones are baking, prepare the whipped cream. In a mixing bowl, add 1 cup of heavy cream and whisk until soft peaks form. You can add a tablespoon of sugar or vanilla extract for sweetness, if desired.
- Once the scones are done, remove them from the oven and let them cool slightly on a wire rack.
- Serve the warm scones with a dollop of whipped cream and additional chopped strawberries on top or on the side.
Tips
- Keep your butter COLD: The secret to flaky scones is using ice-cold butter that hasn't been overworked into the flour.
- Don't overmix: Treat the dough gently. Overworking can make your scones tough instead of tender.
- Use fresh strawberries: For the most vibrant flavor, choose ripe, in-season strawberries.
- Chill before baking: If time allows, refrigerate your cut scones for 15 minutes before baking to help them maintain their shape.
- Serve immediately: Scones are best enjoyed warm, straight from the oven, with freshly whipped cream. Pro tip: For extra richness, try brushing the tops with heavy cream or an egg wash before baking to achieve a beautiful golden-brown finish!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 4g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 55mg
