I still remember the day I was first introduced to scones. It was 9th grade home economics class and each person had to do a cooking presentation using a recipe representing their family heritage. There was a guy who apparently had Scottish parents and did his presentation on scones. I forget what type he made but he kept on saying, "They're pronounced scawns."
Scones are a quick bread traditionally connected to Scotland, Ireland and England although it is unknown where they first originated. The first printed reference, however, has been linked to Scottish poet Gavin Douglas in 1513. They originally were large, flat disks cooked over open flame but have since evolved into the oven-baked pastry we know today because of the invention of baking powder (and the oven).
I absolutely love scones and would choose them over muffins in a heartbeat. Since spring is here and strawberries are in my weekly cooking repertoire, I thought that these would be perfect to bring to a friend's wedding shower brunch I went to last weekend.
I'll be making these again for Mother's Day. That's what happens when you let your Mom try your food.
- 12 oz. strawberries, washed, hulled and chopped into ½” pieces (9 oz. after prep)
- 1 t. lemon juice
- 7 tbsp. evaporated cane sugartip 1
- 6 oz. bread flourtip2
- 6 oz. cake flour
- 2 t. baking powder
- ½ t. kosher salt
- 3 oz. (6 tbsp.) cold unsalted butter, cut into small pieces
- 1 cup heavy cream + ¼ cup for brushing
- turbinado sugar, for sprinklingtip3
-Preheat the oven to 375° F.
-Combine strawberries, lemon juice and 2 tbsp. cane sugar.
-In separate bowl, whisk together flour, baking powder, salt and remaining 5 tbsp. cane sugar.
-Using a pastry cutter or your hands, cut the butter into the flour mixture until mixture resembles a shaggy mess.tip4
-Stir in the cream until the dough starts to come together, then stir in the strawberry mixture, including the juices.
-Roll dough with rolling pin until 1” high. -Use a 1 ¼“ ring mold to cut out scones, re-rolling dough until all is used.tip5
-Brush with remaining ¼ cup heavy cream and sprinkle with turbinado sugar.
-Bake until bottoms are golden brown, about 40-45 minutes.
1. Granulated sugar can be substituted.
2. I like the texture that the bread/cake flour lend to these scones. All Purpose can be substituted. 3. The turbinado sugar I used has larger crystals and is darker than the evaporated cane sugar. You can always take a few packets of sugar in the raw from your local coffee shop.
4. Shaggy mess is a term used to refer to coarse crumbs, often when referring to dough.
5. Alternatively, you can use a cup or just shape into disks with your fingers. Refrigerating them for 30 minutes will help keep their shape, although I like the look of rustic scones.