Scones are derived from the word sconbrot which means typical Scottish breads that were eventually adapted by the English community into a typical English food. Usually scones are served along with strawberry jam. However for the accompanying jam can use a variety of flavor jams.
Strawberry scones and strawberry scones recipe. This scone is crumbly, sweet, and tasty with fresh strawberries. Eat alone or with strawberry jam.
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2/3 stick butter, cubed and chilled
- 2 eggs, lightly beaten
- 1/3 cup heavy whipping cream
- 1/3 cup fresh strawberries, chopped
- 2 tablespoons heavy whipping cream
- 2 tablespoons granulated sugar
- butter and strawberry jam, for serving
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Combine the flour, 3 tablespoons sugar, baking powder and salt into a bowl. Add the cold butter and use your fingertips to pinch and rub until the butter is well incorporated. The mixture will resemble a coarse meal.
Use a wooden spatula to combine the beaten egg and heavy cream into the dry ingredients until it forms a soft dough. Then stir in the strawberries.
Lightly floured the working surface, use your hand and knead the dough until it comes together. Make the dough into a ball. Let it rest uncovered for 2-3 minutes.
Dust more flour on top (if the dough is too wet) and pat it into a 9-inch round disc, about 1/2 inch thick.
Using a loured knife, cut the dough into 8 wedges and arrange them 1 inch apart on the baking sheet.
For the glaze, brush the scones with the heavy whipping cream and sprinkle with the sugar.
Bake the scones for 18-20 minutes, until the bottom is lightly browned. Remove from oven and let them rest on the baking sheets for 3-5 minutes.
Serve warm with butter and strawberry jam.
Tags: #STRAWBERRY SCONE