Ina Garten Strawberry Scones
Calories: 425.16|Fat: 28.14|Carbohydrates: 36.91|Protein: 6.83
| 35 minutes
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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 tea. It's a delicious way to serve fresh strawberries, blueberries, raspberries or blackberries in season and an addition to special occasions like Mother's Day.
Ina Garten’s Strawberry Scones are a delightful baked treat that captures the essence of classic scones adding fresh strawberries. These scones require a handful of simple 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.
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Why You’ll Like It
- Soft dried strawberries contrast with the hard, flaky scone texture.
- Barefoot Contessa’s seasoned expertise
- Eating it with strawberry jam or clotted cream for brunch or tea.
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.
- Substitute 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 favourite hot beverage, and savour the delightful flavours of Ina Garten’s creation.
Health Info
| Calories: | 425.16 |
| Sugar: | 7.85 |
| Sodium: | 595.32 |
| Fat: | 28.14 |
| Carbohydrates: | 36.91 |
| Fiber: | 1.1 |
| Protein: | 6.83 |
More Teatime Treats
Easy Strawberry Scones Recipe Ina Garten
Fat: 28.14|Carbohydrates: 36.91|Protein: 6.83
Description
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 tea. It's a delicious way to serve fresh strawberries, blueberries, raspberries or blackberries in season and an addition to special occasions like Mother's Day.
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
- ¾ pound cold unsalted butter diced
- 4 extra-large eggs lightly beaten
- 1 cup cold heavy cream
- ¾ 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. Afterwards, 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.