29 April 2021

Fresh Strawberry Scones

Fresh Strawberry Scones / www.delightfulrepast.com

Fresh strawberry scones popped into my head when I realized it was nearly May, the official, or traditional, start of Strawberry Season in the UK.

It will soon be time for tea in the garden, and these will be on the menu often. I'm dreaming of afternoon tea parties when we're able to do that once again.

Don't use frozen strawberries for this as there is too much liquid, and don't put any sugar on the fresh berries as that will draw out the juices.

If your strawberries seem especially juicy, place the diced berries between two layers of paper towels for about 20 minutes to prevent soggy scones.

Fresh Strawberry Scones (this photo, my watercolor sketch of two strawberries) / www.delightfulrepast.com

If you're one of those people who like a glaze on their scones, you're on your own for that because I am one of those people who don't!

You may or may not want to put a bit of strawberry jam on your Fresh Strawberry Scones—for me, that would be "gilding the lily," as Jacques Pepin would say—but a little Clotted Cream is always in order!

Fresh Strawberry Scones / www.delightfulrepast.com
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Fresh Strawberry Scones


(Makes 16 scones)

1 to 1 1/2 cups (5.75 to 8.625 ounces/163 to 245 grams) diced fresh strawberries (1/4-inch dice)
Finely grated zest of a medium orange
3/4 cup (6 fluid ounces/177 ml) milk
2 teaspoons cider vinegar
2 1/2 dip-and-sweep cups (12.5 ounces/354 grams) unbleached all-purpose flour
1/3 cup (2.33 ounces/66 grams) sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (4 ounces/113 grams) cold unsalted butter, coarsely shredded or cut into little cubes
1 large egg (medium, if you're in the UK)*
1 teaspoon vanilla extract

* Pay attention to step 3 if you don't want to be one of those people who wastes an egg for the egg wash.

1 Wash and dice the strawberries. Zest the orange. Preheat oven to 500F/260C/Gas10.

2 In 1-cup glass measuring cup stir together milk and cider vinegar; let stand to thicken a bit for 5 minutes or so as you proceed. Line a large baking sheet with parchment and sprinkle a bit of flour lightly in two 6-inch circles.

Tip: My OXO Good Grips bench scraper has a 6-inch ruler on the edge of its stainless steel blade, making it a perfect multi-use tool for making scones.

3 In medium mixing bowl whisk together the flour, sugar, baking powder, baking soda and salt. With your fingers, rub the butter (shredded with the Microplane extra coarse grater) into the flour mixture until it resembles coarse meal or fine breadcrumbs. Mix in the orange zest and diced strawberries to coat and separate. Add the egg to the soured milk and whisk together; remove 1 tablespoon of the mixture to use as an egg wash. Add the vanilla extract to the measuring cup.

Tip: It’s best to keep ingredients cool. If it’s a hot day, or your hot little hands are making the butter melt, pop your mixing bowl in the fridge or freezer for a few minutes.

4 With a large fork stir the wet mixture, a little at a time, into the dry mixture and gently mix until just combined. You may not need to use all of it (or you might need to add a bit more milk); use just enough to make a soft, but not wet or sticky, dough. Do the final mixing with your hand; the dough should not be sticking to your hand or the bowl. Do not knead; there's no need to knead!

5 Divide the dough into two roughly equal smooth balls (no need to weigh, but I love my food scale and know that each half weighs a pound!) and place them on the floured circles and gently pat the dough, dusting with flour as needed, into two 6- to 6.25-inch (15 to 16 cm) rounds. Take a moment to make sure your discs are smooth and flat, almost 1-inch (2.5 cm) thick, and have smooth, straight edges. With a bench scraper or long sharp knife, cut each round into 8 wedges. Pull the wedges out and space them an inch or two apart.

Tip: Again, if it’s a hot day, or the heat of your hands has softened the dough, pop your baking sheet in the fridge to cool the discs off before cutting them into wedges.

6 With silicone pastry brush, brush tops only with the reserved tablespoon of milk-egg mixture. Place in oven, and immediately reduce oven temperature to 400F/205C/Gas6. Bake for about 18 to 20 minutes or until lightly golden brown. Serve with Clotted Cream (or Clotted Cream - Stovetop Method) and Strawberry Jam.

Note: If you are one who prefers your tea in a mug, I recommend a mug with a lid and stainless steel infuser. Makes using loose leaf tea just as easy and convenient as using tea bags.




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Jean

40 comments:

Jeanie said...

That's a great tip about the egg wash and I love your painting! These sound very good. My strawberry plants are getting their blooms -- soon this might be on my breakfast table!

Jean | DelightfulRepast.com said...

Jeanie, thank you. And I'm glad you liked that tip. I've even seen people like Paul Hollywood cracking an egg to brush on a little batch of scones. I always want to say I hope you're making something else right away that you can put the rest of that egg in!

TONY said...

Fresh Strawberry Scones!!
Nothing more need be said.

Well...apart from, lovely water colour painting, Jean.

Jean | DelightfulRepast.com said...

Thank you, Tony. A man of few words today! 😁

Thomas "Sully" Sullivan said...

In my artless life, “soggy scones” have not been a problem, and admittedly I favor “gilding the lily,” but your ravishing preparations and siren-call descriptions may prod me into exploring that dark region of the oven beneath the stove-top burners. I will simply pretend to drink the tea, however. I have me standards, don’tcha know…

Kitchen Riffs said...

Strawberries signal the beginning of so many wonderful fruits we'll be enjoy over spring and summer. Scones are great, and this is such a tasty looking recipe. Happy May!

Nancy said...

I always hold back a bit of egg if I need a wash. You can thin a bit with water. I’ve used milk as a wash with a very light sprinkle of sugar as on the top of a fruit pie. Never ever crack an egg just for the wash. Whenever I did do this and saved the egg, It always ended up being thrown out after who knows how long in the fridge. We are not big egg eaters. I do like scones and have used fresh berries or chopped dried fruit, almost anything works. These look so good. And I need to try the stovetop version of clotted cream.

Jean | DelightfulRepast.com said...

Thanks, Sully. It would give me great satisfaction to have been the one to prod you into finally exploring that dark region of the oven!

Jean | DelightfulRepast.com said...

Thanks, Nancy. And I'm glad to hear from someone else who doesn't like to waste an egg. Let me know how the stovetop version of clotted cream turns out for you.

Jean | DelightfulRepast.com said...

Thanks, John. And Happy May to you and Mrs Riffs!

ellen b. said...

My last comment didn't make it. So here we go again. I would never turn down a scone fresh out of the oven. These look great!

Jean | DelightfulRepast.com said...

Thanks, Ellen, and for trying again. Wonder where the first comment went? I'm hoping to pick up more strawberries and make them again tomorrow.

Cheryl said...

Jean, those look delicious (I can almost taste them) and your presentation is beautiful! I just Pinned the recipe and I think that I'll make a batch of these for a small family baby shower brunch I am hosting next week. Thank you for the recipe!

Jean | DelightfulRepast.com said...

Cheryl, thank you so much. It's almost like being a part of your sweet family's special occasion! Have fun!

Angie's Recipes said...

I too also just baked some scones! They are my husband's favourite breakfast. Yours with fresh berries look terrific, Jean.

Gerlinde de Broekert said...

I have never made scones, your strawberry scones would make a perfect beginning. I will pin the recipe and make them before strawberry season is over.

Jean | DelightfulRepast.com said...

Thanks, Angie. I'm sure yours were wonderful too!

Jean | DelightfulRepast.com said...

Gerlinde, thank you. I'm so excited now for you to make them, your very first! Do let me know how they turn out for you!

Karen @ Beatrice Euphemie said...

Yes, please, I'll have two! How pretty they are on your lovely plates and your watercolor is wonderful. Thank you for the recipe! x K

Jean | DelightfulRepast.com said...

Thanks, Karen. I'll put the kettle on! And you can use this trio and I'll use its yellow twin.

Dee | Grammy's Grid said...

Yum, I also like your artwork! Thanks so much for linking up with me at the Unlimited Link Party 25. Pinned!

Jean | DelightfulRepast.com said...

Dee, thanks so much, AND for noticing my little painting! Appreciate the Pin too!

Vee said...

Great to see strawberry season roll around again. Thanks for this.

Phil in the Kitchen said...

I'm not one to say no to a scone and I'd certainly be very happy with a strawberry scone. In fact, this afternoon I saw some very fine local strawberries (grown under glass, I suppose) that would do very well for a scone. They didn't look as juicy as the ones in your picture, though.

Jean | DelightfulRepast.com said...

Thanks, Vee. I always say, the only thing I like about summer is summer fruit!

Jean | DelightfulRepast.com said...

Phil, thanks. And the strawberries don't need to be juicy for this recipe. We don't want them to give off too much liquid, making the scones pink and soggy. Happy May!

Margie said...

I'm also fan of the stainless steel infuser--they work great in mugs and teapots!

The strawberry scones look great! It's funny because last week,I was thinking of the strawberry teas in my collection to see if there's room to add new strawberry blends. LOL.

Jean | DelightfulRepast.com said...

Thanks, Margie. I bet you'll somehow find room for one or two more new tea blends! :D

Sherry's Pickings said...

your scones look beautiful, your plate looks beautiful and i love your strawberry artwork. so pretty. it's a bit early for strawbs here as the Queensland season starts in june/july, months before the southern states. we're always ahead in sunny Qld:-)

Jean | DelightfulRepast.com said...

Aaw, thank you so much, Sherry! It was fun painting the strawberries, my first real use of masking fluid. I have a hard time thinking of the most tropical part of Australia being in the north instead of the south as in the US, and the seasons being reversed.

Lea Ann said...

Hi Jean. I dearly love making scones and have to try this recipe. Thanks for posting.

Jean | DelightfulRepast.com said...

Thanks, Lea Ann. Hope you like these as much as we do!

Pauline Wiles said...

I agree: no thanks to extra jam (these look delicious and moist), but yes, a teeny tiny addition of cream would be jolly nice. I'm very much hoping to get my hands on some fresh British strawberries in the next few weeks. Fingers crossed :)
Jean, your watercolor is excellent too.

Jean | DelightfulRepast.com said...

Thank you, Pauline. I had fun with that little watercolor. I'm so excited for you—perfect timing for a trip to Britain, Strawberry Season! I'll want to hear all about it.

Creations By Cindy said...

Those scones look so good! Almost too pretty to eat. But...I am afraid they all would be gone at my house quick! Hugs and blessings, Cindy

Jean | DelightfulRepast.com said...

Thanks so much, Cindy. If it's just the two of us, we can usually make them last for 3 days. Even after 3 days, about 15 seconds in the microwave freshens it right up!

Shelbee on the Edge said...

I was just craving a scone this morning with my coffee! And then I saw your post. Now I may be tempted to bake this weekend! Thanks for sharing and linking with me, Jean!

Shelbee
www.shelbeeontheedge.com

Jean | DelightfulRepast.com said...

Thank you so much, Shelbee. I hope you have a wonderful weekend!

Cocoa and Lavender said...

Strawberry scones sound absolutely perfect! Because of Covid, we missed strawberry season here… The folks who bring them from California didn’t make the trip this year. The ones I’ve gotten in the market have been excellent, though. Time to make some scones!

Jean | DelightfulRepast.com said...

David, thank you. And I hope Mark likes them, too, since they don't have a lot of sugar. If I recall, he's not overly fond of sweet things. Sorry Covid affected your strawberry season, and I hope it didn't adversely affect your supplier. Farmers have a tough enough time without Covid!

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