Strawberry Scones -

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Strawberry Scones

Buttery and golden strawberry scones are studded with pockets of sweet berries nestled in a wholesome whole grain dough that can be made gluten-free with oat flour, or not, with whole wheat pastry flour.

Prep Time15

Cook Time35

Chill Time1

Total Time1 50

Course: Breakfast

Cuisine: British

Diet: Gluten Free

Servings: scones

Calories: 379kcal

Author: Nicole Spiridakis

Ingredients

½ cup heavy cream plus 1 tablespoon extra for brushing
1 large egg
2 cups oat flour or whole wheat pastry flour (240 grams)
½ cup almond flour (60 grams)
½ cup granulated sugar
2 ½ teaspoons baking powder
½ teaspoon fine sea salt
½ cup unsalted butter very cold, cut into small cubes or grated
1 lemon zested
1 cup strawberries sliced and chopped

US Customary - Metric

Instructions

Combine the ½ cup heavy cream and 1 large egg in a small bowl, whisking to blend.
In a large bowl, whisk together the 2 cups oat flour or whole wheat pastry flour, ½ cup almond flour, ½ cup granulated sugar, 2 ½ teaspoons baking powder, ½ teaspoon fine sea salt, and the zest of 1 lemon. Rub in the ½ cup unsalted butter cubes with your hands or work them in with a fork until the mixture is crumbly and combined.
Gently fold in the 1 cup strawberries, tossing them in the flour to coat. Drizzle in the cream mixture, and gently stir and bring it all together into a ball using a fork and your hands. Place the dough in the fridge for about 20 minutes to let it firm up.
Then, turn the dough out onto a lightly floured surface and knead it gently a few times. Pat the dough into a 7-inch circle and place on a parchment-lined baking sheet or plate. Place in the freezer for at least 1 hour.
When ready to bake, preheat the oven to 400°F. Remove the scones from the freezer and place them on a parchment-lined baking sheet. Cut the dough into 8 equal triangles, then space them out a bit on the paper. Brush the tops of the scones with the 1 tablespoon heavy cream. Bake for 25-35 minutes, until set and golden brown on the top and edges. Cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

Recipe lightly adapted from Susan Spungen

Cut the strawberries into different shapes. I couldn't decide here if I wanted to do chopped strawberries or sliced strawberries - so I did both! If you want a more visually bold strawberry appearance, I recommend slicing the strawberries. For smaller pockets of strawberry flavor, dice or chop them.
Mix in the strawberries before adding the liquid ingredients. When you've worked the butter into the flour mixture, fold in the strawberries and get them coated with the dry mix. This will help them be evenly distributed throughout the scones.
These have a longer bake time. Many scones are done within 20 minutes, but these scones need a bit longer, from 30-40 minutes depending on your oven (sorry!). Make sure to check them frequently after the 25-minute mark so that they don't overbake.
Rest a bit. After removing from the oven, let the scones cool at least 10-15 minutes so that they set and the crumb firms up a little.
What shape? I tend to cut my scones into triangle shapes, but you can also use a biscuit cutter to cut them into smaller rounds, similar to traditional British scones.
Add almonds. These are soooo nice with a scattering of sliced almonds over the top before baking. Then, for an even prettier presentation, sift some powdered sugar over the cooled, almondy scones before serving.

Nutrition