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Fresh Strawberry Scones
Cold butter rubs into plain flour, sugar, and baking powder before milk, egg, vanilla, and 75g of chopped strawberries fold through. The fruit goes in last, so the pieces stay intact rather than bleeding into the dough during mixing. Nine scones bake in 30 minutes, coming out with a pale, lightly golden top and visible strawberry pieces throughout the crumb. Sturdy enough to hold together in a bag, tender enough to split and eat warm the same day.
Equipment
- Oven
- Baking sheet
Ingredients
- 300g plain flour
- 50g white sugar
- 2 tsp baking powder
- pinch of salt
- 50g cold butter
- 150ml semi-skimmed milk
- 1 medium egg
- 1 tsp vanilla extract
- 75g strawberries, chopped
Instructions
- 1Preheat the oven to 200°C Fan (220°C or Gas Mark 7) and line a baking tray with parchment paper.
- 2Whisk the plain flour, white sugar, baking powder, and salt together in a large mixing bowl.
- 3Cut the cold butter into small cubes. Rub the butter into the dry ingredients using your fingertips until the mixture resembles coarse breadcrumbs. Working quickly keeps the butter cold, which creates a flakier texture.
- 4Pour in the semi-skimmed milk, egg, and vanilla extract, stirring until a dough begins to form.
- 5Gently fold the chopped strawberries into the dough, being careful not to crush the fruit.
- 6Divide the dough into 9 equal portions and shape them into rough rounds. Dust your hands with a little extra flour if the dough feels too sticky to handle.
- 7Arrange the scones on the prepared baking tray and bake for 15 to 18 minutes, or until the tops turn golden brown. Let them cool on the tray for a few minutes to set before moving them.
Notes
- Serving: Enjoy these plain, or split them open and top with butter and your favorite jam.
- Storage: Keep leftover scones in an airtight container at room temperature for up to 3 days.
- Reheat: Warm them briefly in the microwave for 10 to 15 seconds to restore their soft texture.
- Freeze: Place the baked, cooled scones in a freezer-safe bag for up to 3 months. Defrost at room temperature for 2 to 3 hours.
- Tip: If the dough feels too warm or sticky before baking, chill the shaped scones in the fridge for 10 minutes to firm up the butter.
