Contributed by: Jennifer A. Wickes
When I was pregnant with my second son, my husband, son and I went on a long weekend to visit my mother-in-law. My husband's grandmother was visiting for her 80th birthday, so we felt it was a perfect time to make the trip.
It was early June, and we decided to head over to this outdoor place
that sells handcrafted items for your home and food. While there, we
tasted the most scrumptious strawberry scones! They were sweet and
creamy! Usually, scones tend to be dry and need a lot of butter or
cream to be spread over them, so you can swallow them. But not these!
My husband, who is not fond of anything sweet, even enjoyed them.
When we came home, while the taste was still fresh in my head, I
decided to attempt to duplicate this recipe!
I found some strawberry scone recipes on the Internet. I looked at
the ingredients to get an idea of the ratio of flour to butter to
milk. Once I had noticed a basic pattern involved, I decided to
research the purpose of each ingredient.
When baking, fat adds moisture and flavor. Being these scones were
extremely moist and flavorful, I figured using heavy cream in lieu of
milk would be wise. I also learned that there is a chemical component
in red berries that turn blue when heated. The only way to avoid this
is to create an acidic environment. With this information, I decided
that using buttermilk or yogurt in the recipe would help the
strawberries look bright red.
Using unsalted butter in baking is best. Why? Well, salt is used as a
preservative, and you may have heard that the fresher the
ingredients, the better the end result. Also, too much salt added in
baking only toughens the flour. I wanted a moist scone, not a tough
one, so unsalted butter was my choice.
The flour used in scones is typically all-purpose or plain flour.
Cake flour is too light and cannot handle being processed like a
scone. Bread flour has too much protein.
With this information, I felt ready to tackle my new goal, strawberry
As luck would have it, with all of my research, my recipe was a
success the first time! My whole family loved them! I even entered
them in a competition through Cook's Illustrated. My recipe won the
Grand Prize and was featured in their sister publication, Cook's
Country (June/July 2005). What surprised me most was that there was a
cameo of me on the front cover, and my recipe was an entire page
spread with a color photo of my scones!
I was very proud of my creation and hope you are too!
Serve with a dollop of clotted cream (and a cup of tea, of course) for an elegant afternoon snack. For tender scones, avoid overhandling the dough.
- 2 large eggs
- 1 tablespoon plus 1/4 cup heavy cream
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, plus extra for dusting work surface
- 1/3 cup plus 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cut into 1-inch pieces
- 2/3 cup strawberries, hulled and chopped
1. Adjust oven rack to middle position and heat oven to 375 degrees.
Line baking sheet with parchment paper. Beat 1 egg with 1 tablespoon
cream in small bowl. Set aside. Whisk remaining egg, remaining 1/4
cup cream, buttermilk, and vanilla together in medium bowl.
2. Pulse flour, 1/3 cup sugar, baking powder, and salt in food
processor until blended. Add butter and pulse into flour until
mixture resembles coarse cornmeal, about ten 1-second pulses.
Transfer mixture to large bowl and make well in center. Add
buttermilk mixture and stir until batter forms moist clumps.
Carefully stir in strawberries.
3. Transfer dough to lightly floured work surface and knead gently
until dough comes together and is smooth, about 10 seconds. Pat dough
into 7-inch circle about 1 inch thick. Using sharp knife, cut circle
into 8 wedges. With pastry brush, remove excess flour from wedges.
Transfer wedges to prepared baking sheet, brush tops with egg and
cream glaze, and sprinkle with remaining 1 tablespoon sugar.
4. Bake until lightly browned and toothpick inserted in center of
scones comes out with a few crumbs attached, about 15 minutes.
Transfer scones to wire rack. Serve warm or at room temperature.
(Cooled scones can be stored in airtight container for up to 2 days.)
Yields: 8 servings
Jennifer A. Wickes is a freelance food writer, recipe developer and
cookbook reviewer. She has written several eBooks, and has had
numerous articles, reviews and recipes in printed publications, as
well as on-line. She is working on her first cookbook. For more
information about Jennifer or her work, please visit her home page: