- 2 1/4 cups (280 grams) all-purpose flour
- 1 Tbsp (15 grams) baking powder
- 1/4 cup (50 grams) granulated sugar
- 1/2 teaspoon table salt
- 6 Tbsp (85 grams) cold, unsalted butter
- 1 cup (about 130 grams) chopped very ripe strawberries
- 1 cup (235 ml) heavy cream
- Preheat oven to 425 F (220 C)
- Whisk flour, baking powder, sugar and salt.
- Add cold butter into the dry mixture with a pastry blender until the texture becomes crumbly.
- Gently stir in the strawberries, until they are coated in dry ingredients.
- Stir in heavy cream. Better use a rubber spatula.
- When it’s mixed, knead it once or twice in the bowl to create a dough. Watch out do not over-knead.
- Flour your counter. Transfer the dough to counter.
- Flour the top of dough and gently roll/press out to a 3/4-inch thickness with hands or a rolling pin.
- Cut with biscuit cutter or any cutter you have.
- Carefully put the scones to prepared baking sheet.
- You can re-roll the scraps of dough.
- Bake the scones for 12-15 minutes.
- Serve warm or room temperature, it’s your choice. I prefer it warm.
- I used food processor to mix the dry mixture and butter.
- Remember, the butter must be cold. Soft butter can not produce crumbly texture. You can freeze the butter and grate it in on the large holes of a box grater (anyway I just found out this tip. Should try next time).
- The scones are gonna be a little bit wet as the strawberries release their juice.
Source: my favourite Smitten Kitchen