Already in summer mode over here! Bringing you a summer take on my grandma’s scone recipe.
I called these small batch even though they made 8 scones which I suppose isn’t small but the original recipe would have resulted in many more scones and you could actually cut these into different shapes/sizes if you like so let’s just roll with it.
This is another Hollymead recipe that I put a seasonal twist on. I love scones and I actually think it’s generally hard to go wrong with the fixins that people put in them. I have had my fair share of sweet and savory scones. Deciding whether or not to go with the sweet over the savory has more to do with how I am feeling that day. The base recipe here is like a blank canvas, you can add in whatever combo of flavors you are feeling in the mood for.
You have probably realized that I am using fresh strawberries. Using fresh fruit always comes with that risk that the fruit flavor wont be prominent enough if your fruit isn’t at it’s ripest. If you want to use dried fruit in the place of fresh you can. I pumped up some of the flavor of these strawberries with a little bit of sugar and lemon juice. Everything came together really nicely and the strawberry flavor was perfection.
The other thing you’ll have to be mindful of is how much additional liquid is being added into the batter with your fruit. If you feel like your fruit is a bit too wet make sure to drain any excess liquid before adding it into your dough. Also a big tip when working with this dough, you do not need to overwork it. Keep it easy and they will come out wonderfully.
I can’t wait to make more of these this summer with different flavors so stay tuned. For now I hope you enjoy this version and I hope I mad my grandma proud. I can imagine that she made these for her guests at the inn to accompany their morning coffee or tea.
Small Batch Old Fashioned Strawberry Scones
Ingredients
- 2 Cups Flour
- 3 Tsp. Baking Powder
- 4 Tbsp. Sugar
- 1/2 Tsp. Salt
- 4 Tbsp. Butter Cubed
- 2 Eggs + egg white for color
- 1/3 Heavy Cream or Evaporated Milk
- 1 Cup Strawberries Diced
- 2 Tsp. Lemon Juice
- 1 Tbsp. Turbinado Sugar
Instructions
- Preheat oven to 400 degrees.
- Place strawberries in a bowl with 2 tbsp. sugar and lemon juice. Stir to combine and set aside.
- In a medium bowl combine flour, baking powder, remaining 2 tbsp. sugar and salt.
- Using a pastry cutter or fork, cut in the butter and combine until mixture looks like fine crumbs.
- Stir in egg, cream, and strawberries. Mix until a dough forms.
- Turn out dough onto a floured surfaced and knead lightly.
- Divide dough into two parts. Roll each part out into a circle and cut into quarters. You should end up with 8 quarters.
- Place each piece on a baking sheet lined with parchment paper.
- Brush tops of the scones with egg white and sprinkle with turbinado sugar.
- Bake for 15 minutes or until they are golden brown.
