Strawberry Scones for a Morning Plate
Prep 20 minutes · Cook 22 minutes · Rest 2 hours · Total 2 hours · Yield 12 Scones
For Strawberry Scones for a Morning Plate, the counter starts with fresh strawberries washed, heavy cream, and eggs lightly beaten. Portion it for 12 Scones.
Count on 20 minutes of prep, 22 minutes of cooking, 2 hours of resting, about 2 hours from the first measurement to the plate.
What goes in the bowl
Scone Dough
- 1 cup fresh strawberries washed, hulled, chopped, and blotted dry
- ½ cup heavy cream
- 2 eggs lightly beaten
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter cut in small cubes
- 1 tablespoon lemon zest from 1 large lemon only the bright yellow parts
Topping
- 1 tablespoon heavy cream
- Turbinado sugar
How the cooking goes
- Dice the strawberries and blot them thoroughly dry with paper towels. Keep it to one side.
- Beat together the heavy cream, eggs, and vanilla in a small mixing bowl until the texture looks smooth. Keep it to one side.
- In the bowl of a electric mixer fitted with the paddle attachment, combine the flour, sugar, lemon zest, baking powder, and salt. Mix briefly to distribute the dry ingredients evenly.
- Put the cold butter cubes and mix on low until the mixture resembles coarse crumbs and the largest pieces of butter are no bigger than a pea.
- With the mixer running on low, slowly pour in the cream mixture then mix until the dough is almost fully incorporated.
- Turn the dough out onto a well-floured surface then add the strawberries, and gently knead them into the dough. Wrap and chill for 2 hours.
- Heat the oven to 325°F. Press the dough to about 1 inch thick and cut into 6 equal triangles using a floured bench scraper or sharp knife. Place 1 inch apart on a sheet pan lined with parchment.
- Brush the tops with heavy cream and sprinkle generously with turbinado sugar.
- Oven-bake for 18 to 22 minutes, until the surface is deep gold at the edges, puffed, and the centers offer slight resistance when pressed gently.
After it comes off the heat
Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.
If you want another plate from Scones, open Blueberry Scones Baked Until the Tops Crack and Raspberry White Chocolate Scones Baked Until the Tops Crack.
