These scones are ridiculously good. They’re a bit sweeter than traditional scones and the strawberries bring them to a whole new level. I could pretty much indulge in one of these any time of day.
INGREDIENTS
- 4 cups flour + 1 tbsp flour
- 2 tsp salt
- 2 tbsp baking powder
- 4 tbsp sugar
- 3 sticks unsalted butter, very cold and chopped
- 1 cup dried strawberries, chopped
- 4 cold eggs, lightly beaten
- 1 cup cold heavy cream
- 1 egg + 1 tbsp water (or cream) for the egg wash
- Sugar for sprinkling
HOW TO MAKE IT
- Combine 4 cups flour, salt, baking powder and sugar in a large bowl – mix well
- Add in the cubed butter and mix on low until the butter chunks are the size of peas
- Toss the strawberries with 1 tbsp flour and then add them to the mixing bowl
- Next, add in the eggs and cream and mix just until the dough comes together
- Flour your hands and roll the dough out onto a well-floured surface – you want it to be 3/4″ thick (you should see chunks of butter in the dough)
- Using a 3″ round biscuit cutter, cut out your scones and line them up with at least 2″ in between each scone on a parchment paper lined baking sheet
- Brush each scone with the egg wash and then sprinkle with granulated sugar
- Bake at 400°F for approximately 15 minutes
- Recipe yields approximately 21 scones
- These freeze really well – after you’ve cut out your scones, freeze the dough and when you’re ready to bake them just defrost and bake!
*Recipe adapted from Barefoot Contessa
deliciously declassified. 