There is nothing better than sun-kissed strawberries picked fresh from the field. They tend to be smaller and sweeter than store-bought and will have a much shorter shelf life. Consider making several batches of these scones and freezing some for later. While you’re at it, pick some extra berries and freeze those, too, to use in all the other wonderful strawberry desserts you can’t wait to make.
MAKES 6 scones
INGREDIENTS
2 cups (342g/12 oz) Scone Base
¼ cup (50g/1.8oz) granulated sugar
1 cup (175g/6.1oz) ½-inch chunks of strawberries, hulled
1 egg, lightly beaten
2 teaspoons fresh lemon juice
½ cup (120g/4.2oz) heavy cream, plus 2 tablespoons for brushing
2 tablespoons coarse sanding sugar
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the scone base and granulated sugar. Gently fold in the strawberries.
- In a liquid measuring cup, whisk together the egg, lemon juice, and heavy cream. Create a well in the flour mixture and gently stir in the cream and egg mixture until it all comes together. Do not overmix. If you still have loose flour, you may need to add an additional tablespoon of cream.
- Turn the dough out onto a lightly floured surface. Using a bench scraper, fold the dough over onto itself from back to front, give it half a turn, and repeat quickly until the dough is smooth and evenly incorporated. Do not overwork.
- Gently pat the dough into a 6- to 7-inch round about 1 inch thick. With a lightly floured chef’s knife, cut the dough into 6 equal wedges.
- Transfer to the prepared baking sheet, brush with the heavy cream, and sprinkle lightly with the sanding sugar.
- Bake for 10 minutes. Rotate the pan front to back and continue baking for 8 to 10 minutes, until golden brown.
- Let the scones cool on a cooling rack for 10 to 15 minutes before serving.