Hamdi Saidani Pioneer Woman Strawberries Scones is made with fresh strawberries, creating a burst of summery flavor. It serves about 8 scones and takes approximately 30 minutes to prepare and bake. They’re perfect for a casual brunch, a quick afternoon treat.
More Strawberry Desserts Recipe:
💗 Why You’ll Love This Pioneer Woman Strawberries Scones Recipe:
- Fresh Strawberry Flavor: Real strawberries deliver a vibrant, sweet taste.
- Quick and Easy: Perfect for a weekend brunch or a spontaneous baking session.
- Simple Ingredients: Uses readily available pantry staples.
- Versatile Treat: Enjoy them plain, with jam, clotted cream, or a drizzle of honey.
- Perfect for Sharing: A delightful treat to bake and share with loved ones.
❓ What Is Pioneer Woman Strawberries Scones Recipe?
Pioneer Woman Strawberry Scones are a classic scone recipe infused with the bright, sweet flavor of fresh strawberries. They are light, flaky, and perfect for enjoying with tea, coffee, or as a delightful snack.
🍓 Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar, plus 1 tablespoon for sprinkling
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, very cold, cut into small cubes
- 1/2 cup heavy cream, very cold
- 1/4 cup milk, very cold
- 1 large egg, very cold
- 1 cup fresh strawberries, chopped
🍧 Instructions:
- In a large bowl, whisk together the flour, 2 tablespoons of sugar, baking powder, and salt.
- Using a pastry blender, two knives, or your fingertips, cut the very cold butter into the dry ingredients until the mixture resembles coarse crumbs. Don’t overwork the butter.
- n a small bowl, whisk together the very cold heavy cream, very cold milk, and very cold egg.
- Gradually add the very cold wet ingredients to the dry ingredients, mixing just until combined. Do not overmix. The dough will be slightly sticky.
- Gently fold in the chopped strawberries. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into a 1-inch thick circle. Cut the circle into 8 wedges.
- Place the scones on a baking sheet lined with parchment paper. Brush the tops with a little milk or egg wash (1 egg beaten with 1 tbsp water). Sprinkle with the remaining 1 tablespoon of sugar.
- Bake in a preheated oven at 400°F (200°C) for 12-15 minutes, or until golden brown.
- Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
💭 Recipe Tips:
- Keep it Cold: Everything should be very cold: the butter, the cream, the milk, the egg, even your hands! Cold ingredients are essential for flaky scones.
- Don’t Overmix: Overmixing develops the gluten in the flour, resulting in tough scones. Mix just until combined.
- Chill the Dough (Optional): For even flakier scones, wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes before shaping and baking.
- Brush with Egg Wash: Brushing the scones with an egg wash (1 egg beaten with 1 tablespoon of water) before baking will give them a beautiful golden brown color.
- Flavor Variations: Add a teaspoon of vanilla extract to the wet ingredients, or incorporate lemon zest, orange zest, or other spices into the dry ingredients.
🍧 What To Serve With Strawberries Scones?
Serve strawberry scones with Strawberry Butter, or Strawberry Ice Cream or a cup of tea or coffee is the perfect complement. Strawberry Frosé or Strawberry Lemonade adds a finishing touch.
🎚 How To Store Leftovers Strawberries Scones?
- Refrigerator: Store leftover strawberries scones in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze leftover strawberries scones in an airtight container for up to 3 months. Thaw at room temperature or reheat from frozen.
🥵 How To Reheat Leftovers Strawberries Scones?
- In The Oven: Reheatleftover strawberries scones in a preheated oven at 350°F (175°C) for up 3-4 minutes until warmed through.
- In The Microwave: Reheat leftover strawberries scones in the microwave in short bursts being careful for up 2 minutes not to overcook them as they can become tough.
FAQ’S
Can I use frozen strawberries in these strawberry scones?
Yes, you can use frozen strawberries for these strawberry scones. Ensure they are fully thawed and very well-drained before adding them to the dough. Excess moisture will make the scones soggy.
Can I substitute the heavy cream in these strawberry scones?
You can substitute heavy cream with whole milk or half-and-half, but the scones may be slightly less tender and flaky. The higher fat content in heavy cream contributes to the texture.
Can I make the strawberry scone dough ahead of time?
Yes, you can make the dough for these strawberry scones ahead of time. Wrap it tightly in plastic wrap and refrigerate it for up to 24 hours. This can even improve the flakiness.
How do I know when the strawberry scones are done baking?
The strawberry scones should be golden brown and sound hollow when tapped on the bottom. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
Can I make these strawberry scones gluten-free?
Yes, you can make gluten-free strawberry scones by using a 1:1 gluten-free flour blend that contains xanthan gum. The texture may be slightly different.
How do I keep the strawberry scones from drying out?
Store the baked strawberry scones in an airtight container at room temperature. They are best enjoyed within a day or two.
Try More Strawberry Desserts Recipe:
Nutrition Facts
Serving Size: 1 serving
- Calories: 427 kcal
- Carbohydrates: 59g
- Protein: 4g
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 64mg
- Sodium: 236mg
- Potassium: 240mg
- Fiber: 1g
- Sugar: 33g
- Vitamin A: 700IU
- Vitamin C: 11mg
- Calcium: 99mg
- Iron: 2mg
Pioneer Woman Strawberries Scones
Description
Pioneer Woman Strawberries Scones is made with fresh strawberries, creating a burst of summery flavor. It serves about 8 scones and takes approximately 30 minutes to prepare and bake. They’re perfect for a casual brunch, a quick afternoon treat.
Ingredients
Instructions
- In a large bowl, whisk together the flour, 2 tablespoons of sugar, baking powder, and salt.
Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature. - Using a pastry blender, two knives, or your fingertips, cut the very cold butter into the dry ingredients until the mixture resembles coarse crumbs. Don’t overwork the butter.
- n a small bowl, whisk together the very cold heavy cream, very cold milk, and very cold egg.
- Gradually add the very cold wet ingredients to the dry ingredients, mixing just until combined. Do not overmix. The dough will be slightly sticky.
- Gently fold in the chopped strawberries. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into a 1-inch thick circle. Cut the circle into 8 wedges.
- Place the scones on a baking sheet lined with parchment paper. Brush the tops with a little milk or egg wash (1 egg beaten with 1 tbsp water). Sprinkle with the remaining 1 tablespoon of sugar.
- Bake in a preheated oven at 400°F (200°C) for 12-15 minutes, or until golden brown.
- Bake in a preheated oven at 400°F (200°C) for 12-15 minutes, or until golden brown.
Notes
- Keep it Cold: Everything should be very cold: the butter, the cream, the milk, the egg, even your hands! Cold ingredients are essential for flaky scones.
Don’t Overmix: Overmixing develops the gluten in the flour, resulting in tough scones. Mix just until combined.
Chill the Dough (Optional): For even flakier scones, wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes before shaping and baking.
Brush with Egg Wash: Brushing the scones with an egg wash (1 egg beaten with 1 tablespoon of water) before baking will give them a beautiful golden brown color.
Flavor Variations: Add a teaspoon of vanilla extract to the wet ingredients, or incorporate lemon zest, orange zest, or other spices into the dry ingredients.
