Scones. They just don’t get as much love as they should. We’ve gone through phases of cupcakes, doughnuts, macrons, and pies, and still the scone awaits it’s moment of glory.
A scone is a scone is a scone. You can’t begin to make it light and fluffy and still call it a scone. The qualities of this pastry call for high flour and low sugar. However, there is a bit of wiggle room within those ingredient ratios. And (I think!) I may have found a delightful balance.
These Strawberry Scones still take on the true form of a denser pastry, but the dough is chewy rather than hard. They aren’t overly moist, but just dry enough to be that perfect companion for dunking into a steaming cup of coffee. I kept the sugar low which makes it easier on your tummy when having it for breakfast, but I added in extra strawberries in order for the tang of the fruit to make up for any loss of sweetness your tastebuds may be missing.
1 c strawberries, cleaned, hulled, and chopped
2 c flour
⅓ c sugar, and a little extra for sprinkling
1 Tbl baking powder
½ tsp salt
¼ tsp ground nutmeg
½ lemon, for zest
6 Tbl butter, cold and cut
¾ c whole milk, and a bit extra for brushing
1 tsp vanilla
Preheat oven to 425º. Line a baking sheet with parchment paper.
Clean, hull, and chop your strawberries. Lay them on a paper towel and cover with a second sheet. Gently pat. This will help to pull out extra berry juice. A dried berry mixes better with the dough.
In a big bowl, mix together your dry ingredients: flour, sugar, baking powder, salt, and nutmeg. Zest half a lemon, making sure you avoid the white as much as possible. Add to the bowl.
Cut in your cold butter. Using two knifes and slicing away from each other, cut the butter down until most pieces are the size of a pea.
Add in your strawberries and lightly mix until they are well coated. The better coated they are from the flour mixture, the less mushy they will be within the dough. Mix together your milk and vanilla, then add to the bowl. Mix the ingredient only a few times until all are incorporated. Do not over mix.
Flour your hands and a smooth, clean surface and turn the dough out. Knead 3-4 times until you have formed a nice ball.
On your lined baking sheet, place the ball of dough in the middle. With the pads of your fingers or with a floured rolling pin, roll the dough out until it’s approximately 8 inches in diameter. Let it sit for 2 minutes.
Take a pizza roller and slice into eight pieces. Lightly brush with the extra milk and then sprinkle with the sugar you reserved.
Bake for 18 minutes or until the outside is golden and crisp. Remove from oven and let the tray cool for 10 minutes. Serve with a cold glass of milk or a hot cup o’ joe.