Prep Time: 10 mins Cook Time: 25 mins
Total Time: 35 mins Yields: 14
Prepare to embark on a delightful culinary journey with Ina Garten’s Strawberry Scones. These tender, buttery scones are infused with the sweet essence of ripe strawberries, making them a perfect treat for breakfast, brunch, or a sweet afternoon pick-me-up. Whether enjoyed with a steaming cup of tea or your favorite coffee, these scones are sure to bring a burst of fruity joy to your day.
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What is Ina Garten Strawberry Scones?
Ina Garten’s Strawberry Scones are a delightful baked treat that captures the essence of classic scones with a delightful twist of fresh strawberries. These scones are a blend of ingredients, including all-purpose flour, cold diced butter, lightly beaten eggs, heavy cream, and a generous addition of small-diced dried strawberries. The result is a mouthwatering pastry that beautifully balances the flaky, buttery richness of a scone with the sweet and juicy burst of ripe strawberries.
Why you’ll love it
- Flavor Explosion: The combination of the flaky scone texture and the burst of juicy strawberries creates an explosion of flavors in every bite. It’s a delightful balance of buttery richness and natural sweetness.
- Barefoot Contessa’s Expertise: Ina Garten, the beloved Barefoot Contessa, brings her baking expertise to your kitchen. You’ll not only savor the deliciousness of these scones but also learn the techniques of a seasoned chef.
- Versatile Treat: These scones are versatile and suitable for various occasions. Enjoy them as a leisurely breakfast, elevate your brunch spread, or impress guests with a delightful afternoon tea.
Jamie Oliver Strawberry Scones Recipe
Ingredients
- All-Purpose Flour – 4 cups all-purpose flour
- Flour – 1 tablespoon extra flour for coating the strawberries
- Sugar – 2 tablespoons (plus 1 tablespoon extra for sprinkling) sugar
- Baking Powder – 2 tablespoons baking powder
- Salt – 2 teaspoons salt
- Unsalted Butter, Diced – 3/4 pound cold unsalted butter
- Eggs – 4 extra large eggs, lightly beaten
- Heavy Cream – 1 cup cold heavy cream
- Strawberries – 3/4 cup small dried strawberry, diced
- Egg – 1 egg beaten with water or milk, for egg wash
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Combine flour, sugar, baking powder, and salt with an electric mixer fitted with a paddle attachment
- Blend these ingredients together.
- Add the cold butter to the mixture and operate the mixer at its lowest speed.
- Continue mixing until the butter breaks down into pea-sized pieces.
- Combine the eggs and heavy cream in a separate container.
- Pour this egg and cream mixture into the flour and butter mixture.
- Mix everything together until it’s just blended.
- Toss the strawberries in a little flour to coat them lightly, then
- Add them to the dough and gently mix, but don’t overdo it. The dough might be a tad sticky.
- Transfer the dough onto a generously floured surface. Make sure it’s well combined. Flour your hands and a rolling pin, and roll the dough until it reaches a thickness of 3/4-inch. You should be able to see small bits of butter within the dough.
- To shape the dough. Use a 4-inch plain or fluted cutter to cut it into squares. Afterward, cut these squares in half diagonally to create triangles. Place these triangles on a baking sheet lined with parchment paper.
- Brush the tops of the triangles with egg wash, then sprinkle them with sugar.
- Slide the baking sheet into the preheated oven and bake for approximately 20 to 25 minutes. Keep an eye on them; they’re ready when the outsides turn crisp and the insides are thoroughly baked.
Tips
- Keep your butter and cream cold; this helps create flaky, tender scones.
- Gently fold the diced dried strawberries into the dough to evenly distribute them.
- Use a pastry cutter or your fingers to incorporate the cold butter into the dry ingredients until it resembles coarse crumbs.
Variations
- Try fresh strawberries instead of dried ones for a burst of juiciness.
- Add a touch of lemon zest for a citrusy twist.
- Swap out the dried strawberries for other dried fruits like cranberries or blueberries.
How to serve Strawberry Scones?
Serve these Strawberry Scones fresh out of the oven with a side of clotted cream and strawberry jam for a classic British treat. Alternatively, enjoy them with a dollop of whipped cream or a drizzle of honey. Pair with your favorite hot beverage, and savor the delightful flavors of Ina Garten’s creation.
You might like more…
MORE SCONES RECIPES:
- Lemon Glazed Blueberry Scones Ina Garten
- Fluffy Mary Berry Fruit Scones
- Paul Hollywood Classic Scones
- Welsh Cakes Recipe by Mary Berry
- Mary Berry Cheese Scones
MORE STRAWBERRY RECIPES:
- Strawberry & Rhubarb Pie Mary Berry
- Strawberry Jam Recipe Mary Berry
- Tricolore Salad with Strawberries & Balsamic
- Strawberry Bubble Tea
Ina Garten Strawberry Scones
Ingredients
- 4 cups all-purpose flour
- 1 tablespoon flour for coating strawberries
- 2 tablespoons sugar plus additional for sprinkling
- 2 tablespoons baking powder
- 2 teaspoons salt
- 3/4 pound cold unsalted butter diced
- 4 extra-large eggs lightly beaten
- 1 cup cold heavy cream
- 3/4 cup dried strawberries small-diced
- 1 egg beaten with 2 tablespoons water or milk for egg wash
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Combine flour, sugar, baking powder, and salt with an electric mixer fitted with a paddle attachment
- Blend these ingredients together.
- Add the cold butter to the mixture and operate the mixer at its lowest speed.
- Continue mixing until the butter breaks down into pea-sized pieces.
- Combine the eggs and heavy cream in a separate container.
- Pour this egg and cream mixture into the flour and butter mixture.
- Mix everything together until it's just blended.
- Toss the strawberries in a little flour to coat them lightly, then
- Add them to the dough and gently mix, but don't overdo it. The dough might be a tad sticky.
- Transfer the dough onto a generously floured surface. Make sure it's well combined. Flour your hands and a rolling pin, and roll the dough until it reaches a thickness of 3/4-inch. You should be able to see small bits of butter within the dough.
- To shape the dough. Use a 4-inch plain or fluted cutter to cut it into squares. Afterward, cut these squares in half diagonally to create triangles. Place these triangles on a baking sheet lined with parchment paper.
- Brush the tops of the triangles with egg wash, then sprinkle them with sugar.
- Slide the baking sheet into the preheated oven and bake for approximately 20 to 25 minutes. Keep an eye on them; they're ready when the outsides turn crisp and the insides are thoroughly baked.
