They’re here, they’re here! Strawberries are here! They’re slightly squishy and mushy in parts, but they’re here!
The squishy ones in fact, are the best kind for these scones. Tender, buttery, oozing strawberry juice everywhere. Christmas never looked better 🙂
The recipe is from the Smitten Kitchen, and is completely foolproof. It cannot go wrong. Where there is butter and cream, nothing can go wrong. And when pretty little red strawberries are introduced, everything is sure to be perfect.
You could cut the dough out into circles using a cookie cutter, or into triangles even. I chose to make life a little simpler, not risk the dough sitting out too long, and cut it into admittedly, slightly uneven squares. Shape does not matter.
You could use frozen butter instead of cold, cubed butter like in these cranberry beauties. Frozen butter will help keep the dough colder, but cubed butter doesn’t hurt either. Go with your gut and your kitchen’s temperature 🙂
Bite into these warm, and you’ll never look at a scone the same way again. The strawberry juices trickle into the dough, giving every inch a burst of unbelievable flavour and paired with a cup of strong coffee, I think these will make your Christmas.
What you’ll need:
2 and 1/4 cups flour
1 tbsp baking powder
1/3 cup caster sugar (The original recipe says 1/4 cup sugar but I found the scones a bit undersweetened. If your strawberries are already very sweet, then 1/4 cup should be enough)
1/2 tsp salt, if using unsalted butter
85 gms cold butter, cut into cubes (I used Amul)
130 gms ripe strawberries, chopped
1 cup cream (I used a mixture of Amul whipping cream and regular cream)
What to do:
1. Preheat the oven to 220 C and grease or line a baking tray.
2. Mix the flour, baking powder, sugar and salt (if using), in a large bowl.
3. To this, add the cold butter cubes and rub them in with your fingers for about 5 minutes till you have a coarse, breadcrumb-like mixture.
4. Gently fold in the chopped strawberry pieces till they are coated in the flour mixture, then fold in the cream. Take care not to overmix the dough at any point, or the scones will end up tough and chewy. If the dough is a little unevenly mixed, that’s all right.
5. Slowly bring the dough together into one roughly-shaped mass, kneading it once or twice at the most.
6. On a well-floured surface, tip the dough out and pat it into a 3/4 inch thick rectangle or circle. Cut out squares, triangles, or circles as desired and lay them carefully on the baking tray. I like to brush the top of the scones with a little cream for a slight shine and crunch, but this is optional.
7. Bake for 12 to 15 minutes until lightly browned. Depending on how ripe the strawberries are, some juices might have trickled out onto the baking sheet. That’s good!
Allow to cool just until you can lift one up, and make sure there’s a pot of coffee ready nearby 🙂