It’s super easy! I tweak it by using my margarine instead of butter. Bakers will scream but they really come out tender on the inside and crispy on the outside.
- 1 cup fresh strawberries (or other fruit), chopped
- 3 tablespoons sugar
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons (85g) butter, in cubes, slightly softened
- 2/3 cup (160ml) cream or buttermilk
Preheat oven to 400F (205C). Lightly grease a cookie sheet or line with parchment.
Cut fruit into small pieces. If using fresh fruit, toss with 1/2 tablespoon sugar and set aside to macerate. (This is important!)
Combine remaining dry ingredients in a large bowl. Add butter and combine using a pastry cutter, two knives, or (my favorite) very clean hands, until very well combined.
Add fruit and cream or buttermilk, and stir until it all holds together and all of the dry ingredients are just combined.
For little round scones: Scoop 1/4 cup size mounds onto the cookie sheet with an ice cream scoop. (I roll the dough out like I’m making triangles, then use a mason jar to “cut” circles.)
For more traditional triangular scones: Turn dough onto a lightly floured surface and knead a few times to get everything sticking together. Sprinkle with extra flour if it gets too sticky. (Also important – as the dough warms, butter melts, and fresh strawberries release more moisture. You may wind up adding an alarming amount of flour to keep everything from sticking. It’s ok. Just work quickly and you should be fine.) Form into a circle about 3/4″ (2cm) thick. Cut into wedges with a knife and transfer to cookie sheet.
Bake scones for 15-17 minutes until tops are golden brown and spring back when you touch them. Remember, you’re going for crispy in the outside, tender and flaky almost like a biscuit on the inside. Transfer to a rack to cool after about 7 minutes. When the scones are completely cool, make the glaze:
Very simple donut glaze, but less liquid so it hardens.
- 1 cup powdered sugar
- 1/2 tsp vanilla extract (The good stuff is always better but use imitation if it’s what you’ve got.)
- 1-2 Tb milk (eyeball it. Start with one and if it doesn’t pour, add a half tb)
Mix well with a whisk until all ingredients are well combined, then drizzle, pour, or (double recipe) dip the top of the scones in.
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(Hear all about it at 32:33)