I have fallen in love with scones over the past few months! I don’t know why I did not make them much before, but recently, I have discovered not only how easy they are to prepare, but they taste incredible and are perfect for breakfast. I have made them a couple times so when the kids come home from school they are ready. What a nice after school snack! The kids have had some friends over and I baked some fresh scones. They were a huge hit.
My local grocery store had some strawberries on sale and decided to try them in a batch of scones. I chopped them up finely and added them to my scone recipe. Wow – they turned out really well. I have not baked with strawberries many times before, instead usually using blueberries or raspberries in baking. But, I loved how the strawberries gave such a bright fruity flavour to the scones!
After the scones were baked I drizzled them with some icing and that was definitely the ‘icing on the cake’! The kids said that the icing was a great addition to the scones. I will be making these again!!
Some people are nervous baking scones, thinking that it is far too difficult, when nothing could be further from the truth. Here are a few tips when making scones/biscuits:
- Have all your tools and ingredients set out before you start.
- Make sure that the butter is cold – take it out of the fridge right before making the scones.
- A pastry cutter is an invaluable tool for making scones. They are not expensive and work great at working the butter into the flour. Two knives works as well, it just takes longer.
- Do not overwork the dough when folding in the milk/egg mixture. Just fold it enough to get the flour wet and there is not much loose flour. This helps to ensure the scones are light and flakey.
Make sure to use a well floured surface to work the batter into a square, otherwise it will stick to the surface when you are trying to lift them off to put on a baking sheet.
Cut batter into 8 pie shaped wedges.
Place the wedges onto a baking sheet lined with either a silicone sheet or parchment paper. That way they will not stick to the sheet during baking.
I bake the scones at 400F for 16-18 minutes. They will rise during baking and just start to brown on the tops and edges.
Let them cool a little bit before drizzling the icing on the scones.
Making scones is not a difficult task. In fact, I find it one of the most simple things to bake. The ingredients are items that you usually have in your fridge and pantry and it does not take long for them to get thrown in the oven. There are also many ways to vary this recipe. Here are a few other scone recipes:
Buttery and flakey scones that melt in you mouth. These biscuits have lots of fresh strawberries that are fresh and fruity when eaten right out of the oven.
- 2 1/4 cups all purpose flout
- 1/3 cup white sugar
- 3 tsp baking powder
- 1/3 tsp salt
- 1/2 cup cold butter
- 1 1/2 cups fresh strawberries, chopped
- 3/4 cup milk
- 1 egg
- 1/2 cup icing sugar
- 2 tbsp milk
Preheat oven to 400F.
In a bowl, whisk together the flour, sugar, baking powder and salt.
Add the cold butter to the bowl and using a pastry blender, cut the butter into the flour. Continue until a crumbly consistency is produced. Stir in the chopped strawberries.
In a separate bowl, whisk the egg into the milk. Pour the milk mixture into the flour and stir together with your hands with a baking spatula until combined. Work gently and be careful to not over-mix the batter.
Spread a little flour on a flat work surface. Dump the batter onto the floured work surface and pat down to make a 8 inch disc. Cut into 8 equal wedges.
Place wedges on a baking sheet lined with parchment paper or a silicone baking mat.
Bake for 16-18 minutes. The scones should be just starting to brown on top.
Remove from the oven and let cool slightly.
Make the drizzle by mixing the icing sugar with the milk until dissolved. Drizzle over all the scones.