I do love scones. Of course in they are round in Britain. We cut them in halve to fill with jam and cream. But scones are wedge-shaped in North America. They still have a wonderful texture though. Filled with some fruit they are perfect for breakfast. They are also great to take for lunch, or for afternoon tea.
Scones, as you know, are very easy to make. Cut butter into the dry ingredients. Then add some liquid and create a wet dough. That is shaped and cut and then baked.
For mine I decided to use up some strawberries, which I knew would give a great flavour. I also decided to drizzle a little icing onto the tops.
My scones baked very well indeed. I let them cool and then drizzled icing on the top.
I loved the texture and flavour as I tasted one. Firm on the outside but soft inside. The strawberry gave a fruity sweetness. The icing added just a little zing too. These are perfect with a cup of tea.
For another easy scone recipe why not try Quick & Easy Cherry Scones.
Strawberry Scones – American StyleCourse: Biscuits, Cookies, CakesCuisine: bakingDifficulty: Easy
260g(1 2/3 cups + 1 tbsp, based on scooping packed flour into a 250ml cup) plain flour
65g(1/3 cup) caster sugar
85g(6 tbsp) cold unsalted butter, in cubes
180ml(3/4 cup) buttermilk
4g(1 tsp) baking powder
2g(1/2 tsp) baking soda
3g(1/2 tsp) salt
113g(4 oz strawberries, chopped into small pieces
55g(1/2 cup) icing sugar
15ml(1 tsp) lemon juice
cream, milk, or buttermilk to brush on top.
- Preheat the oven to 200C/180C Fan/400F
- Line a baking tray with parchment paper.
- Add the baking powder, baking soda and salt into the flour and mix to combine.
- Rub the butter into the flour until the mixture resemble coarse sand.
- Gently toss the strawberries into the mixture.
- Add the buttermilk and stir with a knife or spoon until the flour absorbs the liquid and everything clumps together into a shaggy mass.
- Turn the dough out onto a well floured surface.
- Flour the top of the dough and press it into a disc about 7 inches/18cm in diameter.
- Cut the disc into 8 wedges of equal size, using a floured blade.
- Transfer the wedges to the baking tray leaving a gap between each.
- Brush the tops with cream.
- Bake the scones for 20 to 25 minutes, until they have risen and turned a golden brown, and the top si firm but springy.
- Remove the scones from the oven and transfer to a wire rack to cool.
- Mix enough of the lemon juice into the icing sugar to form an icing that can be drizzled on the top of the scones.
- Drizzle as much of the icing as you wish onto the top and leave to set a little before serving.