I figured I'd cut the butter into chunks like normal then freeze them. *Happy Wednesday* Remove the scones from the oven, and set the pan on a cooling rack. These look like a great State Fair entry, but the drop method isn't as "pretty" - maybe time to invest in the pan?? In reply to I would like to suggest that… by Joan Connor (not verified). I'm planning a "strawberry theme" post of my own and would love to include a link back to these scones! Add this strawberry mixture to the dry ingredients, stirring until the dough just barely starts to come together. You can try this technique with other fruits too, but it works best with blackberries, strawberries, or peaches. The chocolate idea in the comment above also sounds tasty. A great tip for baking with fresh berries (and fruit in general): Toss the fruit with a bit of flour before adding it to your dough. I've always struggled with strawberries, when it comes to baking. Cheddar, Basil, and Sun-Dried Tomato Scones: Add 1 cup (113g) grated cheddar, 1/4 cup chopped fresh basil (or 2 tablespoons dried basil), and 1/2 cup (85g) chopped sun-dried tomatoes (not packed in oil) to the dough. If you've hesitated to bake anything beyond pie with fresh strawberries, give these scones a go. Hope this helps! We use only simple, good ingredients—the sort we bake with every day in our kitchens. 1 teaspoon water. Easy to make! Bake the scones in the upper part of your oven for 18 to 23 minutes, or until they're a light golden brown. To make the scones: In a blender or food processor, process 1/2 cup of the strawberries with the sugar and half & half or cream until the mixture is smooth. PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. The dough needs some gentle flattening... Next, an unusual glaze. Web page addresses and email addresses turn into links automatically. 1 1/2 teaspoons vanilla extract This recipe has an unusual method for incorporating the fruit. Fewer chunks = less opportunity for sogginess. Don't overdo it, though; I used 1/8 teaspoon, and it was just right. Want to learn how to incorporate these special grains into some of your favorite recipes for muffins, scones, pancakes, and bread? These tender scones, studded with fresh strawberries, sport an unusual glaze. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. Just doesn't have the same ring to it, does it? 1 teaspoon water. Want to make savory scones? Those used to go together automatically. Rustic and I love rustic! When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked. They're delicious as is, but add butter and/or jam, if you like. Drizzle some atop each scone. Happy baking! What would the proportion be? 2020 Skip this step when baking blueberry scones: The skins don't blend well. You don't need a recipe that calls for a specific fruit to make fruit scones! They also came out a very nice red, white, and blue for the holiday. Lucky enough to have a pint of jewel-like ripe summer strawberries? Get creative! It was quite nice and I wonder if the same thing could be done to the strawberries to make them more baking friendly? In anticipation - thank you! I've always struggled with strawberries, when it comes to baking. Wrap any leftovers and store at room temperature for a day or so; freeze for longer storage. Scones should be a fluffy, risen, round of delight, with a smooth top, cut in half and served with cream and jam. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Why the range in milk? Oh, they do have one issue, though – their color, which is rather beige. No artificial colors or flavors, no preservatives, and all non-GMO. Preheat the oven to 425°F. Scones are best served warm. Add 2/3 cup diced fresh (not frozen) strawberries. Just before serving, reheat very briefly in the microwave, or for 5 to 10 minutes, tented with aluminum foil, in a preheated 350°F oven. It's more important with loose batters than scone or biscuit doughs, but still worth doing. This creates a creamy, thick strawberry purée that gives the scones a wonderfully moist texture and a pretty pink hue. For our newer recipes, all this information can be found by clicking on the "nutrition information" button found at the end of the ingredients list. But anytime I try to slice or dice fresh strawberries and use them in muffins, bread, cake, or even pancakes – they totally lose their luster. Drop the dough by heaping tablespoonfuls onto the prepared baking sheets (or into the scone pan, as shown here); each scone should be about the size of a golf ball. There's nothing like a piece of fresh strawberry for creating a gooey pocket of gummy batter all around itself as it bakes. Copyright © Please help! Sprinkle with sparkling sugar, and you've got scones fit for the King. Let's gild the lily here - strawberry preserves are always welcome! Add 6 tablespoons cold butter, cut into pieces. But this time I couldn't resist our mini scone pan, which makes 16 lovely little "diet friendly" scones. Those used to go together automatically. First, preheat the oven to 375°F. To say nothing of their juice. Home-baked scones from the finest ingredients have never been quicker or easier. Nice! You can substitute cinnamon if you like, but adding a dash of a warming spice complements the fruit well.