Featured Recipe
Strawberry Cream Scones
By Kate
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Butter and flour crumbled until sandy. Strawberries chopped, folded in with rich cream. Dough sticky at first, then flour added for gentle kneading. Rolled to one inch thick, cut and arranged on oiled sheet. Oil brushed tops, sugar sprinkled for crust. Baked at slightly lower heat to avoid scorch; watch golden tops as cue. Strawberries add moisture, swap cream with half-n-half, butter with margarine if needed. Timing measured more by look and feel than clock. No overworking or dry mess. Quick sweet biscuits, fruity, tender; serve with jam or butter.
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Prep:
20 min
Cook:
20 min
Total:
40 min
Serves:
10 servings
breakfast
baking
scones
fruits
Introduction
Flour and butter … rubbing till coarse meal texture. Stop before it gets pasty or melts. Strawberries add moisture—don’t drown dough; just enough cream or half-and-half to pull it together. Sticky dough. Flour dusted surface, knead lightly—no heavy hands here. Rolling to one inch thickness keeps scones tender but structured. Flouring cutter every strike; no sticking, clean edges. Oil brushed tops turn golden crisps after baking, sugar adds sparkle and crunch. Oven slightly reduced to 425°F prevents burnt sugar tops and doughy insides. Watch the colors and feel the scones’ firmness. Cream can be swapped for half-and-half; butter for margarine if needed. Keep dough chilled if room temperature too warm; strawberries can make dough slippery. Perfect warm snack or breakfast start. Not biscuits—denser, tender, sweet twist.
Ingredients
About the ingredients
Using cold butter or margarine is key for flaky scones. Warm butter melts too fast, ruins crumb. Brown sugar swaps white for richer flavor, but if none, white sugar still works fine. Half-and-half or heavy cream adds fat, softness; whole milk can substitute but results slightly denser and less rich. Fresh strawberries work best; frozen can be drained and patted dry. Dicing strawberries small keeps moisture controlled. If dough sticks too much, sprinkle flour but don’t overdo; dried out scones turn crumbly and hard. Cooking oil on top caramelizes sugar without burning, allowing a crisp golden finish; vegetable oil or light olive oil works. If no silicone mat, use parchment paper and grease well to prevent sticking. These tweaks help handle kitchen realities without losing texture or flavor.
Method
Technique Tips
Rubbing butter into flour until coarse meal texture forms is critical for flaky base. Stop before lumps disappear completely. Strawberries folded in last to avoid crushing and bleeding juices. Dough sticky indicates right hydration; resisting over-flouring keeps tenderness. Knead gently; more develops gluten, toughening scones. Rolling evenly prevents uneven cooking. Always flour cutter before each press for clean cuts—sticks ruin shape, compress dough. Oil brushed on tops adds golden crunch; sugar sprinkled last prevents burning if dusted too thick. Bake at 425°F instead of 450°F—watch golden tops and edges starting to pull away from sheet. Tap top; should sound hollowish for doneness. Pull early if too brown; residual heat finishes interior. Use toothpick inserted in center to check for wet dough. Cooling briefly lets crumb set up; serve warm for best aroma and texture. Store airtight, reheat in oven to revive.
Chef's Notes
- 💡 Important to rub butter into flour till coarse meal forms. Avoid melting too fast. Use cold margarine if needed. Measure flour precisely. Sticky dough should be like wet clay. Patience while adding flour to knead gently. Dust flour lightly, keep it tender.
- 💡 Dicing strawberries small ensures even distribution and moisture control. Drain frozen berries well; they can be used too. But no mush. Handle dough lightly to avoid excessive gluten. Less kneading. Roll to 1 inch, no thinner—keeps texture right.
- 💡 Watch for golden tops. Timing relies on look; those edges should slightly pull away, flaky. Early is better than too late. Keep an eye; let aroma guide. If too brown, pull them out fast; oven heat carries through. Always test with a toothpick.
- 💡 Don't overwork the dough; it leads to dense scones. Fold gently, only 6-8 times at max. Refrigerate if dough gets too wet. Stickiness is a sign, but too much moisture means issues. Quick movements help keep it light and fluffy. Use flour, but wisely.
- 💡 Brush tops lightly with oil before sugar; it creates that crunch. Do not put too much sugar or the tops scorch. Baking at 425°F avoids burning but needs attention. Check after 15 minutes; toss out if burnt. Cool on rack, avoid sogginess, serve warm.
Kitchen Wisdom
What happens if dough is too wet?
Chill for 15 minutes. It can help. Too sticky can ruin scone texture. Better to be patient in dough handling. Less moisture means better shape.
Can I use frozen strawberries?
Yes, but drain and pat dry. They can work. Watch out for juiciness. Mixing some fresh with frozen balances moisture. Fresh gives better control, but use what you have.
How to store leftovers?
Airtight container works. But they last best fresh. Can freeze wrapped tightly. Thaw in fridge overnight or reheat directly in oven. Keep in mind to use pie dish for rewarming.
Why are my scones dense?
Overworked dough leads to density. Knead gently if at all. If dough too wet add quick spoonful of flour. Adjust oven temp; less heat equals better bake. Test with toothpick for best crumb.
