A tender fluffy strawberry scone bursting with strawberries and drizzled in an orange icing!
Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Servings: 8 scones
For the scones
- 1½ cups all-purpose flour
- ½ cup cake flour not self-rising
- 3 tablespoons granulated sugar
- 2½ teaspoons baking powder
- ¾ teaspoon salt
- 4 ounces 1 stick cold unsalted butter, cut into small pieces
- 1 cup ½ pint strawberries
- ½ cup buttermilk I chose to make my own by adding 1/2 Tbs. of lemon juice to milk
- 1 large egg
- ½ teaspoon vanilla extract
For the orange icing
- 1 cup confectioners sugar
- zest of 1 orange- optional
- juice of 2 oranges or more to your taste and consistency and depending on the juiceness of your oranges- I like a thicker glaze
Preheat oven to 375 degrees F. Line a baking sheet with parchment.
Sift together flours, sugar, baking powder and salt in a large bowl. Grate the butter using a box grater, or cut in butter with a pastry blender or rub in with your fingers, until the mixture has the texture of coarse meal. Stir in strawberries. Include the zest of 1 orange.
Whisk together buttermilk, 1 egg, and the vanilla. Drizzle over flour mixture, and stir lightly with a fork until dough comes together but a small amount of flour remains in the bowl.
Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into a 1-inch thick round. Cut into 8 wedges. Transfer to prepared baking sheet. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire rack to cool.
Once cooled, drizzle with orange icing if desired.I tend to use a lot, but well I like icing- add as little or as much as you want! If you do not prefer icing, you could always make an egg wash and brush on the scones before baking and sprinkle some sanding sugar on top.
Serving & storing: The scones are best served immediately, but can be frozen for up to 1 month. Bake straight from the freezer for an additional couple minutes..
- Sift your dry ingredients together before adding your liquid ingredients.
- Use COLD butter (frozen is best) when making scones. You want to use cold butter, because when the scones are baked the butter will then melt and create steam causing your scones to lift. If your butter is too warm, your scones will spread and fall flat. Again I grated my butter which meant more rise.
- Be sure to add your strawberries (fresh or frozen) into mixture before adding the rest of your liquid ingredients. You want the strawberries to be coated in the flour mixture to help them stay evenly mixed in the dough.
- Add your wet ingredients to your dry ingredients just like if you were making muffins. Use a spatula or wooden spoon to stir the mixture together just until the dough comes together. You do not want to overwork the dough.
- Turn this mixture onto a floured surface and bring the dough together gently. Again, the key here is to not overwork the dough! The less you work the dough means the less the gluten will have a chance to form and that means a softer scone in the end.