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Strawberry pieces soften into sweet pockets in these lightly sweetened cream scones. Cold butter and a short chill help the wedges keep their shape as they rise.
Ingredients
- 280 g plain flour
- 50 g sugar
- 2 tsp baking powder
- ¼ tsp salt
- 80 g cold butter, cubed
- 150 ml cream
- 1 large egg
- 1 tsp vanilla extract
- 150 g strawberries, diced
Method
- Line a baking tray. Pat the diced strawberries dry with kitchen paper so they do not add too much surface moisture. Keep butter cold.
- Mix flour, sugar, baking powder and salt. Rub in the cold butter until coarse crumbs remain, with a few small butter pieces visible.
- Whisk cream, egg and vanilla together. Reserve one tablespoon for brushing and stir the rest into the flour until a shaggy dough forms.
- Fold in the strawberries gently. Turn onto a lightly floured surface and press into a 20 cm round, about 2.5–3 cm thick. Cut into eight wedges and move them onto the tray with space between.
- Chill the wedges for 15 minutes while heating the oven to 200°C / 400°F. Brush with the reserved cream mixture.
- Bake for 20–24 minutes until risen and golden and the centers are baked through, checking away from a wet berry pocket. Cool on a rack for at least ten minutes before serving.
- Refrigerate cooled scones in a covered container for up to three days, or freeze individually. Rewarm briefly in the oven to refresh the edges.
Dry the cut berries
Juice on the surface can make the dough sticky. Blot the pieces gently without squeezing them.
Handle the dough lightly
Press it together instead of kneading. Stop once the flour is incorporated and the berries are distributed.
Leave room on the tray
Separate the wedges before chilling so their edges bake evenly.
FAQs
- How many servings does this make?
Makes 8 servings using the pan or equipment listed.
- What should I check before serving?
Bake for 20–24 minutes until risen and golden and the centers are baked through, checking away from a wet berry pocket. Cool on a rack for at least ten minutes before serving.
- How should I store leftovers?
Refrigerate cooled scones in a covered container for up to three days, or freeze individually. Rewarm briefly in the oven to refresh the edges.
