Ingredients
Equipment
Method
- Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper and set it aside. This will prevent sticking and ensure even baking.
- In a large bowl, combine the flour, salt, baking powder, baking soda, and granulated sugar. Mix well to combine. Stirring these dry ingredients together helps to evenly distribute the leavening agents, ensuring uniform rising.
- Cut the butter into small cubes, then work it into the flour mixture using your fingers, two forks, or a pastry cutter. You want the mixture to resemble coarse meal with some small, pea-sized pieces of butter still visible. This step is crucial for achieving a flaky texture in your scones.
- In a small bowl, whisk together the egg, milk, and heavy cream. Add this mixture to the flour and butter mixture. Use a fork to gently stir everything together until just moistened; be careful not to overmix. Overmixing can lead to tough scones!
- Add the quartered strawberries to the dough and use a rubber spatula to gently fold them in. Don’t worry if some berries break apart; their juices will add flavor to the scones.
- Transfer the loose dough onto a clean, floured work surface. Shape the dough into an 8-inch circle, about 1 inch thick. You may need to knead the mixture a few times to get it to a workable texture, but be gentle!
- Cut the dough into 8 wedges and carefully transfer them to the prepared baking sheet, placing them 2 inches apart. This spacing allows the scones to rise beautifully without sticking together.
- Lightly brush each scone with the beaten egg wash. Then sprinkle the tops with the remaining sugar for a delightful crunch and sweetness.
- Bake for 18 minutes, or until the scones are light golden brown. Keep an eye on them toward the end to avoid overbaking.
- Allow the scones to cool for 10 minutes on the baking sheet. Meanwhile, prepare your glaze by whisking together the heavy cream, confectioners’ sugar, vanilla, and pinch of salt. Drizzle the glaze over the semi-warm scones and serve immediately.
Notes
Storage: Store leftover scones in an airtight container at room temperature for up to three days. Freezing: If you make a double batch, freeze unbaked scones. Just pop them straight in the oven from frozen when you want a fresh scone.