Hamdi Saidani Ina Garten Strawberry Scones Recipe is a delightful treat made of flaky, buttery scones studded with sweet strawberries. It serves 8-10 scones and takes approximately 30 minutes to prepare, plus chilling time.
More Strawberry Desserts Recipe:
- Ina Garten Fried Strawberry Cheesecake Sandwiches
- Ina Garten Strawberry Cheesecake Cupcakes
- Ina Garten Strawberry Cheesecake Stuffed Donuts
💗 Why You’ll Love This Ina Garten Strawberry Scones Recipe:
- Simple and Satisfying: A straightforward recipe with a delicious result.
- Perfect for Any Occasion: Enjoy them for breakfast, brunch, or afternoon tea.
- Versatile: Can be made with different fruits or flavorings.
- Make-Ahead Friendly: The dough can be made in advance and chilled or frozen. Crowd-Pleaser: A guaranteed hit with both kids and adults.
❓ What Is Ina Garten Strawberry Scones Recipe?
Ina Garten’s Strawberry Scones are classic British-style scones made with a simple dough enriched with butter and filled with sweet strawberries. They are baked until golden brown and served warm with butter, jam, or cream.
🍓 Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and chopped
- Turbinado sugar (for sprinkling)
🥧 Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Gently fold in the chopped strawberries.
- Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick disk. Use a 2 1/2-inch round cutter to cut out scones.
- Place the scones on the prepared baking sheet, about 1 inch apart. Brush the tops with a little milk and sprinkle with turbinado sugar.
- Bake for 12-15 minutes, or until golden brown. Let the scones cool on the baking sheet for a few minutes before serving.
💭 Recipe Tips:
- Cold ingredients: Use cold butter and chilled heavy cream for a flaky texture.
- Don’t overmix: Overmixing the dough can result in tough scones.
- Chill the dough: Chilling the dough for 30 minutes before cutting will help prevent the scones from spreading too much.
- Brush with milk: Brushing the tops with milk adds a nice shine and helps with browning.
🍧 What To Serve With Strawberry Scones?
Strawberry Scones pair well with Strawberry Frozen Yogurt, Strawberry Butter, or a spread of Strawberry Jam serve them with Strawberry Sauce, Strawberry Ice Cream or a dusting of powdered sugar. A cup of tea, coffee or a refreshing fruit smoothie complements their sweet, flaky texture perfectly.
🎚 How To Store Leftovers Strawberry Scones?
- Room Temperature: Store leftover strawberry scones in an airtight container at room temperature for up to 1 day.
- Refrigerator: Store leftover strawberry scones in an airtight container in the refrigerator for up to 3 days.
🥵 How To Reheat Leftovers Strawberry Scones?
- In The Oven: Preheat oven to 350°F (175°C) wrap leftover strawberry scones in foil and warm for up 3-4 minutes or until heated through.
- In The Microwave: Wrap leftover strawberry scones in a damp paper towel and microwave for up 10-15 seconds or until warm.
FAQ’S
Can I use frozen strawberries for Strawberry Scones?
Yes, frozen strawberries can be used for Strawberry Scones, but they should be thawed and drained to remove excess moisture. Cutting them while frozen helps prevent the dough from becoming too wet.
How do I prevent my Strawberry Scones from being too dry?
To prevent dry Strawberry Scones, do not overmix the dough and ensure the butter is cold. Using heavy cream or buttermilk instead of milk adds moisture for a softer texture.
Why did my Strawberry Scones burn on the bottom?
Strawberry Scones may burn on the bottom if the oven temperature is too high or if they are baked on a dark baking sheet. Use parchment paper and check them a few minutes before the timer ends.
How do I keep my Strawberry Scones from spreading too much?
To prevent Strawberry Scones from spreading, chill the dough for 15-20 minutes before baking. This helps solidify the butter, resulting in a better rise and flaky layers.
Can I use buttermilk instead of heavy cream in Strawberry Scones?
Yes, buttermilk can replace heavy cream in Strawberry Scones for a slightly tangy flavor and tender texture. Adjust the flour as needed to prevent the dough from becoming too sticky.
Why did my Strawberry Scones turn out too dense?
Strawberry Scones can become dense if the dough is overmixed or if too much liquid is added. Handle the dough gently and use cold butter to keep the scones light and flaky.
Try More Strawberry Desserts Recipe:
Nutrition Facts
Serving Size: 1 serving
- Calories: 358kcal
- Carbohydrates: 60g
- Protein: 6g
- Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 69mg
- Sodium: 102mg
- Potassium: 287mg
- Fiber: 2g
- Sugar: 31g
- Vitamin A: 363IU
- Vitamin C: 23mg
- Calcium: 108mg
- Iron: 2mg
Ina Garten Strawberry Scones
Description
Ina Garten Strawberry Scones Recipe is a delightful treat made of flaky, buttery scones studded with sweet strawberries. It serves 8-10 scones and takes approximately 30 minutes to prepare, plus chilling time.
Ingredients
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Gently fold in the chopped strawberries.
- Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick disk. Use a 2 1/2-inch round cutter to cut out scones.
- Place the scones on the prepared baking sheet, about 1 inch apart. Brush the tops with a little milk and sprinkle with turbinado sugar.
- Bake for 12-15 minutes, or until golden brown. Let the scones cool on the baking sheet for a few minutes before serving.
Notes
- Cold ingredients: Use cold butter and chilled heavy cream for a flaky texture.
Don’t overmix: Overmixing the dough can result in tough scones.
Chill the dough: Chilling the dough for 30 minutes before cutting will help prevent the scones from spreading too much.
Brush with milk: Brushing the tops with milk adds a nice shine and helps with browning.
