Do you know what I love about scones?
1. One bowl, one spoon, your hands. Yep, I love anything that requires less than three utensils. What can I say, I'm a wuss when it comes to washing the dishes!
2. Anyone can do it. Scones were probably my first ever baking project (that turned out successfully - we won't talk about what came before that, it ain't pretty). Maybe that's why I have a soft spot for them.
3. Quick and freezable. Can I tell you, it takes me about 3 minutes to put scones together, and I can make a big batch and freeze half for unexpected company. Now that's what I call a totally awesome recipe!
4. Hello, delicious! Strawberry, blueberry, raisin, buttermilk, cheddar, herb, and just plain, they are all winners to me. My name is Irene and I'm a scone-aholic.
Because you guys are really important to me, I suffered on your behalf and tried out about six different scone recipes. There were cream scones from Dorie Greenspan's Baking and buttermilk currant scones from Tartine. There were non-traditional scones with eggs and scones so dry I had to practically drown them in Devonshire cream and lemon curd (it was terrible, I'm still scarred). However, one emerged victorious, and it was, strangely, not from a cookbook or an award-winning chef, but one that was hidden in a dark corner of my recipe binder, given to me years ago by a friend. The paper, bent into quarters from being tucked into the pocket of my jeans, just said: "Strawberry scones," followed by a few lines of instruction. I was intrigued. I was curious. And after I made them, I was sold. This is hands down the best scone I have ever tasted, anywhere.
Tender, moist (even on the second day!) and delicately sweet, studded with ruby red strawberries and sparkling with a simple topping of vanilla sugar, oh, these made me so happy! I used buttermilk, which gave them a nice tang to contrast with the sweetness of the strawberries, but I would love a re-match with blueberries and cream or cherries with a sprinkling of cornmeal. There are six left in the freezer now. Do you think I can count myself as "unexpected company"?
(makes 6 large scones or 12 minis)
1 cup strawberries (or other fruit)
3 tablespoons sugar (granulated)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter, in cubes, slightly softened
2/3 cup half-and-half or cream or cold buttermilk
1 tablespoon sugar
Preheat oven to 400 degrees. Lightly grease a cookie sheet.
If using larger fruit, cut into bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar; set aside. Be sure to make the pieces small, or they tend to fall out of the dough. They'll still be plenty prominent in your finished scones.
Combine remaining sugar with flour, baking powder and salt. Add butter, using a pastry cutter or 2 knives to cut in butter (you may want to use your fingers to be sure butter is evenly mixed into flour). Stir in fruit; then add cream/half-and-half/buttermilk all at once. Use spatula to gently stir dough until it holds together.
Turn onto a lightly floured surface and knead a few times to incorporate dry ingredients. Be gentle so you don't break up the berries and don't overwork the dough. Sprinkle dough with flour if it gets sticky.
Press (pat) the dough into a circle 3/4 inch thick. If any berries peek out, push them into dough. Cut circle into 6-8 wedges, then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them. Bake 15 minutes.
Sprinkle with sugar and bake 5-10 more minutes or until the tops are beginning to brown and spring back when you push them (this took another 15-20 minutes in my oven, but keep a careful watch and check every 5 minutes - you do not want dry scones!). (The sprinkling of sugar over the top for the last few minutes of baking creates a simple, sparkly topping.)
Such a wonderful scones, and the roses are so beautiful. I can almost smell them ...ReplyDelete
Mmm... I can't pass up a scone recipe. Can't wait to try these!ReplyDelete
Your photos make me hungry. :)ReplyDelete
I love when you find an old recipe and it makes for the best treat--like these scones. They look so delicious. Plus, I'm on a strawberry kick right now, so they're perfect for me. Man, I wish I could reach through my computer and grab one--they look just delicious!ReplyDelete
I've never made scones. Are they really that easy? Don't get me wrong I like scones and have seen recipes, looked them over but they didn't strike me as being that easy. I think I'm convinced that I need to make my own though I seriously doubt any will be going into the freezer! :-) I'll let you know how it goes...wish me luck!
Why are wheat-free recipes never this yummy!ReplyDelete
Ingrid, they really are that easy! Especially these, they are a snap to make. You should try it! I made a double batch and only half went into the freezer... :) I'm terrible around scones. Well, around many desserts, really!ReplyDelete
I saw these this morning (about 5 am) and ran to the kitchen and made these!!! The library staff is loving them! Thanks for the great inspiration and recipe! :) My photos aren't nearly as beautiful as yours! Will post soon :)ReplyDelete
I'm so excited you made and liked these!!! And oh please, your photos are always amazing and make me want to lick the screen. :)ReplyDelete
Hmmmm... I have a zillion strawberries in my fridge right now & no thoughts on what to do with them. This looks like idea #1!ReplyDelete
Your pictures are absolutely gorgeous, and these scones sound wonderful. I've been looking for a great recipe for a brunch I'm having this weekend. Thanks for sharing!ReplyDelete
These are the most beautiful scones!!! I must try them soon!ReplyDelete
You took really nice pictures.ReplyDelete
Mmm... now I feel like having scones! That first photo is so gorgeous. Did the Tartine recipe not work very well? I've been meaning to try it. Should I not bother?ReplyDelete
The Tartine recipe was actually really good - a little on the dry side, perfect for piling on some cream, jam or lemon curd. These are so moist, they are fantastic on their own!ReplyDelete
Thanks for all the testing! These look worth the effort and so Spring-y!ReplyDelete
Strawberry scones!!! I just found your blog and I already love you! ;) Can't wait to try this recipe!ReplyDelete
YUM! I want one so desperately right now!ReplyDelete
Oh how I love waking up to an inspiring post.ReplyDelete
I LOVE SCONES, have always been too terrified to make them. I will MAKE THESE, and I promise to post them linking back to you !!
YIPPEE !! CAN'T WAIT.
THANKS SOOOOOOOOO MUCH FOR SHARING.......
Oh, Irene ... Watching this page load up on my screen is a real pleasant experience. As a Bangkokian (where it's 90+ degrees F in the *winter*) would say, it's like stepping into a place with air-conditioning at full blast after having walked five blocks in the sun.ReplyDelete
Reason number one rocks. I think the task of washing the dishes takes away the joy of cooking! In fact, I design my life and my cooking around that philosophy. :)
Mmm I must try these. I'm a scone-aholic too.ReplyDelete
Oh I'm going to try these for sure. I love scones and I love strawberries so this HAS to be a winner!ReplyDelete
Beautiful! I've always used dried fruit in my scones, but with fresh strawberries coming soon, I think I'll try this!ReplyDelete
Thanks and cheers,
Your roses are beautiful and the scone look absolutely delicious!ReplyDelete
Gorgeous! May I ask what you use for lighting? Your photos are incredible. :DReplyDelete
Thank you :) I only use natural light, nothing else. Sometimes, I use a white board to reflect light, but not in these photos. For the flowers, I pumped up the contrast by a few points and over-exposed them a little. It was about 8-9am, the light was gorgeous. I could not stop shooting them; I spread them on the floor and shot them for 45 min. Boy, I was cramped! But happy. :)ReplyDelete
Oh, just in case you have not see this, the beautiful Helen of Tartelette put together a few photography tips: http://www.mycookinghut.com/2008/12/02/tips-on-food-photography/ReplyDelete
These look like HEAVEN!!!!ReplyDelete
Ahh thanks for the link! I've been meaning to brush up on my food photog skills! :DReplyDelete
These look absolutely divine. I'm set on making them tomorrow, and am trying to keep myself out of the kitchen tonight (too much good food already today!).ReplyDelete
These look gorgeous! I'm a scone-aholic as well, and the soonest I get my hands on strawberries, I'll give this a go! :)ReplyDelete
These are so pretty! The strawberries held up so well, and kept their shape and color. Lovely!ReplyDelete
I have been reading your blog for some time now, and I just have to tell you how much I enjoy it. Your photos are so wonderful -- the roses and scones in this entry are a perfect match! (I tried out the recipe this evening, and boy are they delicious!)ReplyDelete
Oh, thank you so much, and thank you for reading! :)ReplyDelete
Yum! I've never tried making scones, but this recipe certainly has me tempted.ReplyDelete
oh my. I made these last night as some late night baking therapy and they seriously made my mood. They were delicious straight out of the oven, and the next day. And my parents ate them all in one day. I have to go make more for myself now. :DReplyDelete
Love your blog. This is my first time stopping by. Lots of great recipes! I will be back.ReplyDelete
I love scones and never seen a recipe for strawberry, I will definately be trying these soon.ReplyDelete
I think the same as mermaid sweets.ReplyDelete
btw all your pictures are so beautiful but this strawberry scones pictures are just stunning. Bravo
Thank you for all the research you did. These scones were fabulous. I just made 'em, blogged 'em and ate 'em.ReplyDelete
They are simple and very good. Thanks for your great photos, tips and recipe.
I am so, so glad this recipe worked out for so many of you! I have been getting tons of emails from people who have enjoyed these scones. This has really made my week!!!ReplyDelete
Mmmmmm... These have mademy day!ReplyDelete
I had to use brown sugar but they are still very good.
I happened to stumble upon these when stumbling, saw how delicious they look, and how easy to make they were and gave them a try! They just came out of the oven... do I have to wait until they cool down first? ):ReplyDelete
I didn't wait!! :)ReplyDelete
So glad you liked them, Amber and Jasper!ReplyDelete
umm... freezing scones... would this be before baking them, or after? if before... do we thaw before baking? or bake straight from the freezer?ReplyDelete
i have a scone recipe from ina garten that asks for eggs... how would having or not having eggs affect the final product?
How many scones will this recipe make? I'm going to use this recipe for a bridal shower next weekend!ReplyDelete
Lesley, this makes 6 large scones or 12 mini scones. If you are going to make minis, I would divide the dough in half and pat into 2 circles instead of 1 big one, and then cut each circle into 6 pieces. I recommend making the large ones, though, because they are just so good! If you need more than 6 scones, I would make the dough a few nights before (each batch of 6 separately), cut the scones, freeze them for an hour or so on a cookie sheet, and then store in a large freezer bag. When you are ready to bake, just take them out - no need to defrost - and add a few minutes to the baking time (I would also bake one a few nights before the shower just so you know exactly how long your oven will take to bake these scones - mine took about 15 minutes longer than the original recipe).ReplyDelete
I've had these on my "to make" list since you first posted them. And now, with the pile of strawberries in my refrigerator, I will! Can't wait!ReplyDelete
I just made these. They came out perfectly! So so easy. I'm making another batch tomorrow because we ate them all.ReplyDelete
Yummy...made these for my birthday, they're in the oven & I'm looking forward to sitting down with a scone & my coffee and pondering another year. :)ReplyDelete
Happy birthday, Jeannie!ReplyDelete
I made these this morning and my dough was just so sticky! I had to add quite a bit of flour and even then I couldn't get mine to form a nice round loaf like yours. I ended up just spooning the dough and making "rustic" scones. Any tips for next time?ReplyDelete
It sounds like because of the summer heat, the liquid may have been too much or maybe the butter melted too quickly. Maybe next time make sure the butter is only very slightly softened, so on the colder side, and make sure to keep all your ingredients very cold before combining. Also, you might want to start with 1/2 cup of cream/buttermilk and add the other 1/4 as needed (the dough should be moistened and pretty uniform - not as dry as for a pie/tart crust, but not so wet that it's sticky).ReplyDelete
Well, I had to try these. But I only had tart cherries from Door County, Wisconsin, and I also wanted to keep them non-dairy.ReplyDelete
I learned to lower the oven temp if using the convection feature ;) and that I shouldn't be afraid to leave them in a litle longer at that lower temperature in order to keep them from being a bit underdone (read: soft). Underdone though, they were still exceptional and crusty on the outside while soft on the inside. Yum!
I will do these again. First since I have lots of cherries left, and second, since I also have some yummy Barry Callebaut chocolate to pair with them.
Thanks for a wonderful blog.
Dovid! Please share how you kept the scones non-dairy! I am cooking for some friends soon who are allergic to dairy and I would love to be able to surprise them with blueberry scones for dessert. Otherwise, yes, these do take a little longer to get done than the recipe says, so I usually leave them until they are really nice and brown on top (and they will still be soft inside). The Callebaut chocolate sounds so delicious with the scones!ReplyDelete
Thanks so much it's nearing the end of a bumper strawberry season here on the Sunshine Coast of Australia and I just got given a huge bowl of strawberries. This was the first receipe I tried and they are great, really simple to make but so much nicer then plain scones. ...now for something else to use up a few!ReplyDelete
Oh, I'm so glad you liked them! I miss strawberries! If you want to use up a few more and you want to make a cake, I highly recommend the Strawberry Bavarian I made for Mother's Day here - it was seriously delicious and has strawberries inside the cake as well as strawberry puree to moisten the layers - wow. You could even fold some pureed strawberries into the Bavarian cream itself to intensify the strawberry flavor! Check out this link for the recipe: http://confessionsoftart.blogspot.com/2009/05/strawberry-bavarian-cake-and-trifle.htmlReplyDelete
Thanks, I am now sending this link to my sister in the UK as I told my mum about the scones who told my sister, who called me to find out about this recipe... it has definately gone global!ReplyDelete
Thanks again and as soon as I have some more strawberries I will try the cake!
I just made these and they're delicious! I added a handful of chopped pecans also. I'll be posting about them later on! Thanks!ReplyDelete
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I have them in the oven now! My first batch using a different recipe was a complete disaster, so this is attempt 2. It smells good so far!ReplyDelete
Ooh I hope they work out for you!ReplyDelete
These look WONDERFUL and just what I wanted to make with all the strawberries I got this week - thanks!ReplyDelete
Fantastic scones! Thanks for sharing the recipe. Perfect for a breakfast on the run.ReplyDelete
These were so good. I used whole milk with great results.ReplyDelete
Thank you so much! I volunteered to make scones for a large tea party. I've never even attempted them before and was a little concerned as I'm not good at baking. I made a trial batch last night from your directions and they were easy and fantastic! Fool proof!ReplyDelete
My teenage daughter found your recipe online this morning and made your delicious strawberry scones as my Mother's Day present. These were the BEST scones I have ever eaten!! Your story behind the recipe and beautiful pictures are simply amazing. We have started a new tradition and will be enjoying strawberry scones every Mother's Day from now on!ReplyDelete
Dear Lynn, what a lovely story. Thank you for sharing it here! I suspect the scones tasted so good because they were made by the hands of your daughter. :) My mom loves these as well.ReplyDelete
I made these last night, and they are so delicious! I went strawberry picking on Sunday and this was a great use for them. I didn't have any cream or buttermilk on hand, and I wanted to use something that had fat (skim milk is all I usually have), so I used coconut milk (I always have cans of that). I don't think it added any noticeable coconut flavor, but the texture was great. Thanks for the great recipe!ReplyDelete
thanks for the recipe; i modified the recipe slightly by replacing buttermilk with yogurt and eliminating the strawberries altogether - would have loved to have some in but strawberries come at a premium price in tropical countries. the texture came out slightly sticky, but i'm pretty sure it's got something to do with the fact that i used yogurt instead. i still loved it very much (and it goes perfect with honey) because it isn't easy to come by an eggless scone recipe (mother's a lactovegan). will have to try it with cream or buttermilk next time ;)ReplyDelete
these look fab. thanks. would heavy whipping cream (35% MF) work instead of buttermilk? I have a bunch in my fridge I need to use up.ReplyDelete
Yes, whipping cream would definitely work.ReplyDelete
Meei - if you use yogurt again, try baking them a little longer. Cream or buttermilk has worked really well for me and someone up in the comments thread said that they used milk and it was also good. Baking times will vary with all these, so just check with a toothpick until they are done baking.
Hi! I just made these for our Saturday morning lazy breakfast. YUM! I did have to add a LOT more flour, though! About 1/4-1/2 cup while I was kneading because it just wasn't forming at all, just getting more and more stuck to my hands! :P But after I added the flour, they worked perfectly. I only had whole milk, so I used that, but it turned out well. (Maybe that's why I had to add more flour? Who knows?) They were AWESOME. We had these with some scrambled eggs, cantaloupe, and a cup of great coffee and marveled at the fact that we weren't spending upwards of $12 each for the breakfast at one of our local dives. Thanks so much for this recipe!ReplyDelete
I made your recipe today and they were fantastic! They went great with a nice cup of tea. Thank you so much.ReplyDelete
these scones are amazing, and amazingly easy! i replaced 1 c. of flour with whole wheat flour, and they are delicious still. i have made these scones with strawberries, strawberries and bananas, and bananas and chocolate chips. Yum! Thanks so much for the inspiration!ReplyDelete
I just made the strawberry scones. So I set off the alarm with the first batch but the second one turned out gorgeously mouth watering according to my husband:) love the pictures and the recipes. Will be coming back for more....ReplyDelete
I can't wait to make these! I saw your photo on the Strawberry board and ran right over!ReplyDelete
Thank you, I hope you will like them!ReplyDelete
I am DEFINITELY making these delicious Scones! I am your NEWEST FOLLOWER! I hope you will peek into my Land of Blog and Follow me too, if you like!ReplyDelete
Have a wonderful weekend,
Such great scones! The yellow roses are beautiful too. So glad I came by from the Conghale Cottage!ReplyDelete
I totally love making and eating scones. Thanks for sharing this great recipe, can't wait to try them!
Love how this post comes back to life and people have left comments each strawberry season since you shared. I also love the way my kitchen smells right now as the scones (my first attempt) are cooling. Also love your blog, and have you bookmarked!ReplyDelete
I have never made scones before. Just made these and they are wonderful. Thanks for an easy and delicious recipe. I'll be checking out what other recipes you have. Thanks again!ReplyDelete
Coming late to the party...ReplyDelete
I made these thins morning and added some diced crystallized ginger to the strawberries. Next time, I am going to plan ahead and make some rosemary sugar (fresh rosemary, sitting in some chunky sugar for a week should do it) to sprinkle on top.
The dough was very wet and sticky, and I think next time I might just drop them on the sheet, but they were delicious!
I had never made scones before, but these are so easy! Yummy too :)ReplyDelete
These look so delish, thank you so much for the recipe :) Can't wait to try them, yum!ReplyDelete
I love your blog; I'd like to try out every recipe.
Well, I decided to get started with these scones, as I have had a craving for decent scones ever since my first visit to the UK. I must tell you, these are absolutely delicious.
I then went a long and made them vegan, substituting butter and cream with non-dairy products. They turned out fantastic.
Thank you so much for this recipe: it's going to be an all-time favourite.
Love from Munich
I followed several links back here and now I am waiting for these yummy scones to finish baking. Thanks for sharing.ReplyDelete
I tried to make these delicious looking scones and my dough came out really sticky and didn't bake well. What did i do wrong??ReplyDelete
Probably just need to add a bit more flour :)ReplyDelete
Scone dough is very dependent on outside heat/humidity because, as I understand it - and anyone feel free to correct me - that affects the flour's absorption of the liquid. So if the dough is too dry, add a bit more cream/buttermilk and if the dough is too wet, add a bit more flour. It shouldn't be so wet as to stick to your hands but not so dry as to fall apart when you touch it or try to cut it.
Also, I love seeing all the comments on these. Thank you!!!ReplyDelete
Wow this recipe is wonderful! I have made three separate batches (testing for a wedding): blueberry (fresh & dried) and semi-sweet chocolate chip. I love the recipe and plan on doing these as well as a savory (cheddar & herb) for the wedding. Thank you for sharing! =p I added some lemon zest to my blueberry scones and they were delicious! After three batches I feel much more comfortable with the recipe and am really excited to make them in the future! =) Cannot wait to try it with strawberries!ReplyDelete
I've just made them myself, and I had the same problem as the previous commenter--I had to add more than a cup of flour to help them get out of the sticky stage! Next time I think I'll add the liquid very slowly and see what happens!ReplyDelete
I just finished making these, and they're great! My oven usually takes a bit longer than the recommended bake time, so I started at intervals of 5 minutes like suggested. At 15 minutes I noticed that the bottom edges were turning brown so I pulled them out- glad I did! Perfect timing!ReplyDelete
I did not have any half/half or butter milk or cream, so I took a chance with the 2% milk in my fridge. Can't say that I can tell a difference from previous scones I've eaten!
Thanks for the great recipe!
Hello! I just found this recipe and gave it a shot using some fresh strawberries that I had frozen. It worked out great. Though it helps to try to remove excess water after defrosting as best you can. I tend to give a few twists to the recipes I find and wanted to share what I did with you! I used coconut oil for the fat, added lemon zest, and used 1% milk. Kind of turning a tropical drink into a scone! Lastly, I grated some dark chocolate on the top. Naturally, with the frozen strawberries being extra juicy, I did have to add more than a couple tablespoons of flour when kneading. And I just loved the coconut aroma. All in all, it really came out great. I'll definitely do this again -- thank you!ReplyDelete
Can these scones batter be pre-made & refrigerate for a day?ReplyDelete
Delicious! Irene, thanks for such a terrific recipe.ReplyDelete
@Nura you do not need to refrigerate them after making them, just pop them in an air tight container loosely separated in layers by parchment paper. They're good for a few days easily!ReplyDelete
@OP I have been making these since you posted the recipe, and a wild variety of interpretations thereof, my favorite is +1c of oats and 1/4c maple syrup with cranberries (dried) vs strawberries. Enough flour to make them stop being tacky crazy balls, and they're amazing. Occasionally I'll also put on a simple glaze from maple too. Oh, and I always double up on the vanilla. Always.
Those look amazing!ReplyDelete
Using this recipe they were too wet and needed so much more flour to cut the wedges and the dough was red. When they baked they barely rose and tasted like nothing and have a weird texture. I would've much rather enjoyed fresh strawberries with my own shortcakes.ReplyDelete
I'm sorry the recipe didn't work out for you. Without knowing any details, I can't really tell what could have gone wrong.ReplyDelete
I love this recipe! The original scones are wonderful, but I've also modified the recipe to include items like wheat bran, wheat flour, corn flour, chives, broccoli, cheese, zucchini, chocolate chips and whatever else I have around the kitchen. They always turn out perfect!ReplyDelete
:D i made these today, and i must say, they were amazing! they're like strawberry shortbread biscuits. im definitely keeping this recipe on hand. thank you so much!ReplyDelete
These scones were delicious. My office mates love it! I shared the recipe and I hope you dont mind. ;)ReplyDelete
Made these awesome scones yesterday. For someone who doesn't like usual dry scones these truly were amazing esp since i had never made scones before. I also used heavy cream instead of buttermilk. Plus they were even yummy this morning, after nuked in the microwave for 20 secs... yum!ReplyDelete
I had terrible trouble with this recipe. The dough was so wet, I had to add more than a cup of flour to get the dough to come together. My strawberries were very juicy so I can only guess this was my problem.ReplyDelete
Yes, the juicy strawberries were probably the culprit. Next time, you can mix them with a little sugar and leave to masticate for half an hour and then drain the juices. Or just use firmer strawberries. :) Sorry you had trouble with the recipe, it's usually fairly forgiving.ReplyDelete
Just made these and they were awesome! I love the simplicity of the recipe-if it's too moist add a little flour. Mine was a bit dry and wouldn't hold so I just added a touch more cream and it was great! Thanks for sharing the recipe.ReplyDelete
I just made these, and they are delicious. Great recipe! Thank you.ReplyDelete
I made these this morning with cherries. They're delicious! I was afraid my butter was too soft, but it worked out just fine in the end. Thanks for sharing the recipe!ReplyDelete
These look absolutely amazing! I'm trying them this weekend when my daughter comes home!ReplyDelete
These are really good, and are even better with cherries! I like to brush the top of mine with buttermilk and a bit of almond extract. Yum!ReplyDelete
I have a (well deserved!) reputation got being a terrible cake maker, but I have followed your recipe to the letter and the scones were amazing, the best thing I have ever made! Thank you :-)ReplyDelete
Thank you thank you thank you!! You just saved our tea time and taught me I CAN make good scones after all! :)ReplyDelete
Can you use frozen strawberries instead of fresh ?ReplyDelete
I made a vegan version of your recipe, using almond milk + vinegar instead of the buttermilk and I used a vegan margarine. They turned out great! I posted the recipe on my blog and linked back to your page.ReplyDelete
Irene can I repost this on my food blog? They were fabulous!!ReplyDelete