These Strawberry Scones are out of this world! Made with fresh California Strawberries, these scones are great for any occasion.
If your days are so busy that you hardly even see your own family, in your own home, know that you’re not alone. Between work meetings, sports schedules, doctors’ appointments, walking the dog, and a million other little things we do with our days, it’s rare to see another family member in passing, let alone enjoying a meal together at the breakfast table!
But every now and then you come across a recipe that’s so good, even your teenagers might slow down and stay a while, just to savor a few more bites. That’s what we’ve found with our quick and easy Strawberry Scone recipe. Baking fresh California strawberries right into the middle of the best flaky scones you’ve ever tasted is the perfect way to bring the whole family to the breakfast table. Who can resist such a sweet combination?
What’s your favorite way to eat a scone?
Scones are a basic component of the cream tea, a light afternoon meal consisting of tea taken with scones, clotted cream, and jam. According to experts, there are two methods to properly eat a cream tea:
The Devonian: Split the scone in half, cover each half with clotted cream, top with strawberry jam.
The Cornish: Split the scone in half, cover each with strawberry jam, top with clotted cream.
Whichever way you choose, it’s sure to be delicious!
- 1¾ cup unbleached flour
- 4 Tbsp butter, refrigerated
- 2 tsp baking powder
- ½ cup fruit juice concentrate (we used orange)
- ¼ cup plus 1 Tbsp skim milk
- 1 tsp lemon zest
- 2 cups sliced California strawberries
- 4 Tbsp strawberry jam
- In a large mixing bowl, stir the flour and baking powder together.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- In a separate bowl, mix the fruit juice concentrate and milk together; stir in the lemon zest. Make a well in the center of the flour mixture and pour in the liquid, mixing together using a plastic dough divider or rubber spatula. The dough should come together forming a ball, yet remain fairly sticky, hence the need for the dough divider. This will make your task much simpler.
- Knead the dough a few times in the bowl until it forms a workable ball, yet retaining most of its stickiness-you may need to work in an extra tablespoon or two of flour. Put the dough down to a circle about ¾ inch thick, wrap in plastic and refrigerate for at least one hour.
- Once dough is ready, prepare a baking sheet by sprinkling it with a generous amount of flour.
- Cut the dough with a serrated knife down the middle, as if you were splitting an English muffin. Place the bottom half of the scone dough on the baking sheet, lay the sliced strawberries evenly and place dollops of the jam to cover the bottom half. Lay the top of the scone dough over this and slightly crimp the edges together. You may want to carefully lift the dough at this point to check that enough flour has been sprinkled beneath it to prevent if from sticking while it bakes. If not, add a little extra.
- Pre-heat the oven to 400°F. Cut the dough, using the dough divider or a blunt knife, into 8 equal pie-shaped wedges. Brush the top with a little milk or egg whites for a shinier appearance. Bake for 14 minutes or until browned.
- Serve when cooled just enough to handle, or store covered and re-heat in the toaster oven to crisp.