Homemade Strawberry Scones

Monday, July 29, 2013

Darlings, tons of kisses from Malta! As I promised last Thursday, I have a scrumptious week planned for you. So let's kick it off with the cream of all teas, the mind-blowingly delicious strawberry scones. Sounds good? Plus, it's the only right thing to do after the wonderful Royal baby news last week:)

It's a funny thing, but whenever I think of scones, my mom always pops to my mind since they are truly the easiest English teatime treats. Brits really know their scones so there is no messing about:). The general rules to scone-perfection are: they have to be moist, soft and tender. Those you see above taste best straight out of the oven but they can easily last for up to 3 days on your kitchen counter as well.

Tip: you can substitute the strawberries with any other fruits you like. Our favourites beside strawberries are blueberries, apricots or raspberries. Balazs and I love topping them up with a bit of jam for that extra sweetness kick and a cup of good English tea with milk:)

So, if you're feeling scone-y, have a go! Enjoy!

Strawberry Scones
(Makes 4 big or 8 smaller scones. Recipe inspired by The Breslin scones by Laura Smith & Ratliff)

- 1 c. strawberries, sliced
- 5 tbsp. brown sugar
- 2 c. all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 6 tbsp. butter, cubed and slightly softened, plus 3 tbsp. melted butter
- 3/4 c. whole milk

Preheat oven to 400 degrees. Lightly grease a baking sheet. Sprinkle the strawberries with 2 tsp. of sugar and set aside. Next, mix 3 tbsp. sugar with flour, baking powder and salt. Add the cubed butter, using your hands to blend until all of the butter is mixed in with just a few clumps. Stir in the fruit. In a separate bowl, mix the melted butter together with the whole milk, stirring to incorporate. Then add to the flour mixture all at once. Use a spatula to stir the dough until it holds together, adding more flour by the tablespoon if the dough seems too wet. It should be a little shaggy. Next, place your dough on a floured surface and knead for about 2 minutes. If it’s too sticky, sprinkle with some flour. Be careful not to break up the berries too much. When you're finished with kneading, pat the dough into a circle 3/4″ thick. Cut circle into however many scones you want, anywhere between 4 to even 8 pieces but you could easily make more or less. Place your scones in an oven for about 12-15 minutes or until the tops are beginning to brown. Ta-dah!

P.S: Also, a genius little trick to hulling strawberries with a straw, and a yummy and super easy-peasy cheese scones.
P.P.S: Plus, this strawberry wildflower cake, that brie, dark chocolate and strawberry sandwich and the scrumptious cheesecake stuffed strawberries.

(Photos by exPress-o. Layout by Ana Degenaar - Blog Milk for exPress-o. Thank you Ana for your help with this series).

*Darlings, the comments are switched off for this week since I'm in Malta. But if you want to drop me a little hello, you can always reach me via email - diana@expressoblog.onmicrosoft.com :)
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