I was never a fan of scones, I think I made it once… years ago. I found it dry and even drier cooled down. Then yesterday I made a search for a biscuit with dried strawberries, the dried strawberries I had were to expire in a month. What I found were cookies, so I switched my search to scones. Valla! There were so many versions of the same recipe… where it started…who the heck knows. The ingredient list was the same except for the chatter, the photos the whatnot…and of course the adds. You scroll and scroll and begin to wonder, is there even a recipe?
Not that you needed one more, but here is MY version. There is no need for super cold ingredients and mine reads more like a biscuit than a scone. All you need for it is a food processor. Without it, attempt it at your own peril. But boy this one is even more delectable than my Biscuit Deluxe, and yes it will be still pretty good the following morning if you store it in a plastic bag. But then again it may all go at first sitting.
Strawberry Scones
Scones:
2 cups flour
2 heaping Tbsp sugar
1 Tbsp baking powder
1/4 tsp salt
1/3 cup cold butter
2/3 cup heavy cream, 33 to 35 %
1 egg
small amount 3.25% buttermilk for topping up
1/2 cup dried strawberries, diced
Eggwash:
1 egg
1 Tbsp milk
• Turn the oven to 400F and line a cookie tin with parchment paper.
• Use the butter, whipping cream, egg and the buttermilk right out of the fridge.
• Place the cold butter, flour, sugar, baking powder and salt in the food processor and pulse it 3-4 times.
• Transfer flour mixture to a large mixing bowl.
• Next add the whipping cream and the egg to a measuring cup and top it up to exactly 1 cup with buttermilk.
• Using a fork stir to combine.
• Add the cream mixture to the flour mixture.
• With a wooden spoon stir just to combine.
• Add the diced dried strawberries.
• Using your hands bring the mixture into a ball and place it on a clean flat surface.
• By hand or a rolling pin flatten dough to 1 1/2 inch thickness.
• Transfer the rounds to the prepared baking sheet.
• To make the egg wash, beat together an egg with a tablespoon of milk and brush the scones with it generously.
• Place the scones in a preheated oven for 15 to 18 minutes.
• Serve the scones right out of the oven. The texture and the flavor of these scones are so lovely, they don’t even need butter.
• Once the scones cool to room temperature, place them in a clean plastic bag for the night. Next morning heat up the leftovers in the microwave and enjoy.
