I have a minor cold. A tiny one. One that is so tiny that I’m trying to convince myself it’s really allergies. So what does one do on a Sunday morning when one is in denial? She makes scones, of course!
I haven’t made scones in years. I generally avoid sugar and carbs so scones are a big no, but when I mentioned these scones to my son, he asked me very nicely if I’d make them. I couldn’t say no.
I chose strawberries. They seem to be harder to find those firm, juicy strawberries from a month ago. Fall is here, but in California, it’s still sunny so strawberry season isn’t quite over. Let’s celebrate its last hurrah.
This recipe came from Belly Full. I am impressed with her video, which helped give me the confidence to try this recipe.
Some tips for you:
- Purchase the best baking sheet you can afford, even if it means you can only afford one. Cheap sheets warp in a hot oven. I’ve even had one fling the food off. If you can’t afford a high quality one, consider getting one that’s a step down, but purchase two smaller ones. The bigger the pan, the more warp. There’s some science behind this that I’ll skip explaining.
- Be sure to line a baking sheet with parchment paper NOT wax paper. They are two entirely different products.
- Your hands are your friends. In other words, you don’t need a pastry blender to make these scones.
- Make sure your butter is VERY cold. I would pull it out of the fridge right before you use it.
Sift your dry ingredients together and then add diced chilled butter. Squish it up with your hands until it looks like sand. Next, mix in diced strawberries until they are lightly coated.
Add half and half and mix until it’s just combined together. Don’t over mix or you’ll end up with tough scones. I usually stop right before I think it’s ready. You’ll end up mixing it a bit when you transfer it to the board and form a flat circle. Just press the loose bits together. Also, don’t forget to lightly flour your board so the dough doesn’t stick.
Place them on a sheet with parchment paper that has been sprayed with cooking oil.
They really do look pretty.
Bake them and let them cool, if you can stand it.
This scone reminds me more of a tender biscuit than those coffee house scones that are denser and often dry. I’m tempted to use more strawberries, but I think that would make a soggy scone. Also, the original recipe included a glaze that I decided to skip. These will be sweet enough already.
They taste even better than they look.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons chilled butter cut into 1/4-inch cubes
- 12 small strawberries hulled and diced
- 3/4 cup half and half
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine flour, baking powder, sugar, and salt. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs. Toss in strawberries and coat lightly with the flour mixture.
- Add half and half and fold together gently until the mixture just begins to come together and forms a soft dough. (Do not knead or over mix the dough.)
- Turn dough out onto a floured surface and pat into a 1-inch thick rectangle or circle. (If dough is very sticky, sprinkle with just a hint of flour.)
- Shaped the dough into a circle. Using a sharp knife, cut into 8 triangles.
- Place scones on prepared baking sheet and bake 16-18 minutes or until cooked through and golden.
- Place a sheet of parchment on a work surface, and then place a cooling rack over top of
parchment. Remove scones from pan to cooling rack. Cool about 10 minutes.