STRAWBERRY SCONES RECIPE
I knew I found a winner when I tasted these Strawberry Scones. This recipe makes 12 scones and each is perfect; billowy, soft, crumbly and studded with a generous amount of fresh strawberries, then drizzled with a simple sweet glaze.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 400˚F. In a large bowl, stir together 2 1/2 cups flour, 2 Tbsp sugar, 1 Tbsp baking powder and 1/4 tsp salt. Add 1/2 cup diced butter and cut it into flour using pastry blender until mixture resembles pea-sized coarse crumbs. Gently toss in chopped strawberries. Make an indentation in the center and set bowl aside.
- In a second small mixing bowl, beat 2 eggs then stir in 1/2 cup heavy cream. Add the egg mixture to flour mixture and use a large spoon to gently stir just until moistened. Do not over-mix.
- Place dough onto generously floured sheet of parchment paper. Pull dough together and shape it into a 3/4-inch-thick circle. Cut into 12 equal wedges and pull them apart slightly (at least 1/2" apart).
- Brush wedges with 1 Tbsp milk, sprinkle with coarse sugar and bake at 400˚F for 15-16 min, or until puffed and golden.
- Stir together 2/3 cup powdered sugar and 1 Tbsp milk. Easily thicken glaze by adding more powdered sugar and thin it out with more milk. Drizzle glaze over scones and serve scones warm or at room temperature.
Nutrition Facts : Calories 249 kcal, Carbohydrate 30 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 61 mg, Sodium 66 mg, Sugar 9 g, ServingSize 1 serving
STRAWBERRY SCONES WITH ORANGE DRIZZLE
Get out the teapot or coffee maker... You'll want a bit of coffee or tea to go along with these delicious little scones. Super simple to make, they melt in your mouth. The outside has a nice crunch, while the inside is soft and airy. We loved the bits of strawberry throughout. And that orange drizzle is a must! It adds the...
Provided by Lisa Foote
Categories Other Breakfast
Time 45m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 400 degrees F. Cover a large baking sheet with parchment paper, set aside. I use baking stones so sometimes I skip the parchment, but if it's easier for you or you don't have non-stick pans, I would suggest it.
- 2. In an electric mixer with paddle attachment, mix 2 cups flour, 1 tbsp sugar, baking powder, cinnamon, and salt until combined. Blend in cold butter at LOW speed and mix until butter is in pea-sized pieces.
- 3. Combine eggs, vanilla, and heavy cream. Quickly add to flour mixture. Combine just until blended - do not over mix.
- 4. In a small bowl, toss strawberries in 1 tbsp flour. Add to dough and mix up quickly - but do not over mix. Dough may be sticky.
- 5. Turn out onto a well-floured board and flour your hands and rolling pin. Roll dough to 3/4 inch thickness. Using a 4-inch cutter, cut scones in either squares or circles. Then cut those in half.
- 6. Place cut dough on the prepared baking sheet.
- 7. In a separate bowl: Combine 1 egg and 2 tbsp water or milk to make an egg wash. Lightly brush the dough with the egg wash. (I prefer no egg wash on mine and the sugar sticks fine.)
- 8. Sprinkle with sugar on the top.
- 9. Bake for 20-25 minutes until outside edges are crisp and the color is light golden brown. Oven times may vary so keep an eye on them in the last 5 minutes or so. Cool scones 10 minutes before topping with drizzle.
- 10. Glaze/Drizzle: In a small bowl, combine the powdered sugar and OJ - enough OJ to make a thin glaze. Drizzle with a fork over partially cooled scones. Serve warm!
STRAWBERRY SCONES
There's nothing better than homemade scones fresh from the oven. Ours feature Greek strawberry yogurt and fresh strawberry slices.
Provided by Angie McGowan
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. Spray cookie sheet with cooking spray or grease with shortening.
- In large bowl, stir Bisquick mix, yogurt, 1/4 cup milk and the egg until soft dough forms. Fold in strawberries.
- On cookie sheet, pat dough into 10-inch round. (If dough is sticky, dip fingers in Bisquick mix). Brush top with additional milk. Cut round into 8 wedges; separate slightly.
- Bake 12 to 15 minutes or until golden brown. Carefully separate scones. Serve warm.
Nutrition Facts : ServingSize 1 Serving
ORANGE SCONES WITH ORANGE GLAZE
Found this recipe online and tweaked it a little to make it "more orangey." It's very easy and so good! The scones come out with a wonderful texture.
Provided by erika925925
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
- Mix flour, 1 tablespoon sugar, baking soda, baking powder, and salt. Cut in butter using a pastry cutter. Mix in orange zest.
- Make a well in the center of the flour mixture. Whisk orange juice, egg, and vinegar together and pour into the flour mixture. Stir until moistened and sticky.
- Transfer dough to a floured surface and knead gently about 10 times. Pat into a 6x8-inch rectangle. Cut rectangle into 4 squares; cut each square diagonally into 8 triangles. Arrange scones on the prepared baking sheet. Brush tops with milk and sprinkle with remaining 1 tablespoon sugar.
- Bake in the preheated oven until golden brown, about 10 minutes.
- Make the orange glaze while the scones are baking. Mix 1/2 cup plus 2 tablespoons confectioners' sugar and orange juice until thick and smooth; glaze should drip slowly off the back of a spoon. Mix in orange zest.
- Dunk warm scones in the glaze to fully coat the tops. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 31 g, Cholesterol 38.6 mg, Fat 6.7 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 177.6 mg, Sugar 14 g
FRESH STRAWBERRY SCONES
This delicious, irresistible recipe makes a perfect snack and breakfast treat!
Provided by Annie Y.
Categories Bread Quick Bread Recipes Scone Recipes
Time 56m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Place diced strawberries on paper towels to absorb liquid. Combine the cream with the vanilla extract in a small pitcher, and set aside.
- Whisk the flour, sugar, baking powder, salt, nutmeg, and lemon zest together in a mixing bowl. Cut the cold butter into chunks and add to the flour mixture. Use a pastry blender to cut in butter until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, and gently toss ingredients. Make a hole in the middle of the flour mixture; pour cream mixture into the hole. Quickly stir dough together until just blended. Allow dough to rest 2 minutes.
- Turn dough out onto a lightly floured work surface; and knead until smooth and satiny, 4 to 5 minutes. Transfer dough to prepared baking sheet and pat into an 8-inch round. Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the baking sheet, leaving at least 1/2 inch space between each.
- Bake in preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack, and cool 20 minutes before serving.
Nutrition Facts : Calories 231.7 calories, Carbohydrate 34.3 g, Cholesterol 22.9 mg, Fat 9 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 390.4 mg, Sugar 9.5 g
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