Fresh Strawberry Scones Directions

Fresh Strawberry Scones Directions

** dragged-through-the-mud scones? Nah, mate! We beg to differ. In our humble perspective, the finest scones share the same divine essence as biscuits.

Delicious and tender, sporting a few jagged layers, and gleaming with a burnt-sugar crust, these juicy strawberry scones shall redefine your appreciation for the pastry. Enjoy these little angels unadorned, or jazz 'em up with a zippy citrus glaze. It's your citrus call –lemon, lime, or even grapefruit!

Ingredients

Scones:

• 1/3 cup granulated sugar (a touch of sweetness)
• 1 Tbsp. citrus zest (1 orange) (the aroma of citrus heaven in your nose)
• 2 cups flour (all-purpose)
• 1 Tbsp. baking powder (lean on me for your fluff factor)
• 1/2 tsp. salt (to bring out the flavors)
• 1/2 cup unsalted butter, cut into bite-sized chunks (keep it chill, like a summer breeze)
• 1 cup fresh strawberries, diced (berry nice!)
• 1/2 cup soured cream (smooth as silk)
• 1/4 cup heavy cream, a little extra to gloss (for a golden arc)
• Turbinado sugar (a dash of sugar in the raw)

Citrus Glaze:

• 1 cup powdered sugar (a mountain of sweetness)
• 2 Tbsp. fresh lemon or orange juice (tangy bursts for flavor)

Directions

1. Switch on the oven to 400°F (c'mon in!), with the rack in the top third position. Know your zest, blend it with sugar in a spacious bowl (scent of summertime).

Add in your flour, baking powder, and salt (now we're cookin'!). Stir until it's blended like a nice, dry powder.2. Cut the frigid butter into the flour mixture. You can use those pesky forks, or just use your fingers. Till it's craggy, but some pea-sized butter chunks remain.

Toss your strawberries into the floury mix to coat 'em (the red ones welcome!).3. In a separate bowl, mix soured cream and heavy cream (folks, it's fancy whipping time!). Stir this into the flour mix till you've got a lose, craggy dough on your hands.4. Pour this dough onto a floury working surface, flatten it to a 12-inch round, fold, repeat twice, and shape into a 6-inch-diameter disk, 1-inch thick (ready to bake!).

Slice the dough into six wedges with a knife. Let them chill on a parchment-lined baking sheet for 30 minutes to firm up (see ya soon).5. Meanwhile, prepare the glaze by whisking together powdered sugar and citrus juice (on cloud nine).6. Pour a tiny bit of heavy cream onto each scone wedge, sprinkle with turbinado sugar.

Bake until they're bronzed and the edges are crunchy, about 22 minutes. Rest on the sheet for 5 minutes before drizzling with the Citrus Glaze.

Insights From The Kitchen (A Taste of Southern Living)

• How about keeping the butter cold for these scones, just like when you're making biscuits or pie dough? Achieve flaky layers and an even texture.
• The zest-sugar blend takes your citrus flavor to a whole new level!
• Short on fresh strawberries? Frozen ones work just fine, even unfrozen!
• Dust your knife in some flour for clean slices.
• Scones last only a day or two at room temperature. Some even prefer eating them warm, straight out of the oven.
• Keep your scones frozen in Step 4 until solid, then store in a zip-top bag for a later bake – just add a few extra minutes to the baking time when baking from frozen.

1. The strawberry scones recipe from Southern Living is a divine breakfast treat, featuring juicy strawberries and a burst of citrus flavor.
2. Following this recipe, the scones come out tender and flaky, with a burnt-sugar crust that gleams.
3. Homemade scones are not just for brunch; they can be a cool addition to any food and recipes lineup.
4. These scones are perfect with a side of fresh fruits, making them an ideal choice for a healthy and satisfying breakfast.
5. Besides strawberries, imagine experimenting with different berries in the scones recipe, such as blueberries or raspberries, for a seasonal twist.
6. If you're feeling adventurous in the kitchen, try swapping out strawberries for other fruits like peaches or apples in the scones recipe to create unique and tantalizing desserts.

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