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.
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
(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
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.
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
46 comments:
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!
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!
Fresh Strawberry Scones!!
Nothing more need be said.
Well...apart from, lovely water colour painting, Jean.
Thank you, Tony. A man of few words today! 😁
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…
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!
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.
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!
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.
Thanks, John. And Happy May to you and Mrs Riffs!
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!
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.
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!
Cheryl, thank you so much. It's almost like being a part of your sweet family's special occasion! Have fun!
I too also just baked some scones! They are my husband's favourite breakfast. Yours with fresh berries look terrific, Jean.
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.
Thanks, Angie. I'm sure yours were wonderful too!
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!
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
Thanks, Karen. I'll put the kettle on! And you can use this trio and I'll use its yellow twin.
Yum, I also like your artwork! Thanks so much for linking up with me at the Unlimited Link Party 25. Pinned!
Dee, thanks so much, AND for noticing my little painting! Appreciate the Pin too!
Great to see strawberry season roll around again. Thanks for this.
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.
Thanks, Vee. I always say, the only thing I like about summer is summer fruit!
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!
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.
Thanks, Margie. I bet you'll somehow find room for one or two more new tea blends! :D
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:-)
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.
Hi Jean. I dearly love making scones and have to try this recipe. Thanks for posting.
Thanks, Lea Ann. Hope you like these as much as we do!
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.
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.
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
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!
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
Thank you so much, Shelbee. I hope you have a wonderful weekend!
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!
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!
CONGRATS! Your post is FEATURED at my Unlimited Link Party 26!
Thanks so much, Dee! You're the best!
Oh my, these strawberry scones look scrumptious, and look at those rose plates you served them on! Those are gorgeous. I first tried scones at a friend's house. She had them with tea, and ever since then, I was hooked, cause they seem to have less sugar than cookies or cake.
The dishes you share are always fantastic, Jean.
~Sheri
Sheri, thanks so much! You're right about the sugar content. Of course, I make everything as low sugar as possible, but these scones come in at just one teaspoon of sugar per scone. And since I allow myself up to 6 teaspoons of sugar in a 24-hour period, well, I could have six of them if I wanted to! :D
You're quite right Jean, strawberries are at their best in the UK right now (although the changeable weather has affected the crop). Love the look of these scones and agree that adding jam would probably be gilding the lily. Thanks for linking!
Thank you, Gail. I hope you have a wonderful summer and get lots of biking in!
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