Fresh Strawberry Scones
Submitted by n33omc
Fresh strawberry scones layer sliced berries and strawberry jam between two halves of a citrus-scented scone dough, then bake into wedges. A bakery-style stuffed scone sweetened with orange juice concentrate.
YIELD
8 servingsPREP
30 minCOOK
15 minREADY
105 minFresh strawberry scones turn the classic English scone into something more dramatic by stuffing fresh sliced berries and a generous spread of strawberry jam between two layers of dough. Cut into pie wedges before baking, each piece holds a clear stripe of jammy fruit visible from the side.
The dough is sweetened with orange juice concentrate instead of sugar, which adds a citrusy depth that plain sugar can’t deliver. The lemon zest in the dough echoes that brightness and prepares the palate for the strawberries inside.
Knowing how to handle a sticky dough is the trick to good scones. Don’t try to make this dough firmer with extra flour, sticky dough produces tender, fluffy scones, while well-floured dough turns dense and dry. The chill in the fridge for an hour firms it up enough to handle without losing the moisture.
Splitting the dough horizontally like an English muffin is the move that creates the layered effect. Place the bottom half on a flour-dusted sheet, layer berries and jam, then place the top half over and crimp the edges. Cut the wedges before baking, not after, the cuts allow steam to escape and prevent the scones from puffing into a pillow.
Pro Tips
- Slice the strawberries thin and pat them dry with a paper towel, excess moisture turns the dough soggy.
- Generously flour the baking sheet, sticky dough plus juicy berries equals a stuck-on mess if you don’t.
- Brush the tops with a little milk or egg white before baking for a glossy, golden finish.
- Reheat leftovers in a toaster oven, the microwave makes them tough.
Variations
- Swap fresh strawberries for raspberries or sliced peaches when in season.
- Add a half teaspoon of cardamom to the dough for a warm, fragrant note.
- Drizzle with a powdered sugar glaze after cooling for a sweeter finish.
Ingredients
Directions
Sift the flour and baking powder together.
Cut in the margarine until the mixture resembles coarse crumbs.
Mix the fruit juice concentrate and milk together, stir in the lemon zest.
Make a well in the center of the flour mixture, pour in the liquid and begin to mix together using a plastic dough divider or rubber spatula.
The dough should come together forming a ball, yet remain fairly sticky, hence the need for the dough divider.
Knead the dough a few times in the bowl until it forms a workable ball, yet retaining most of its stickiness - you may need to work in an extra tbsp or two of flour.
Pat the dough down to a circle about ¾ inch thick, wrap in plastic and refrigerate for at least one hour.
Prepare a baking sheet by sprinkling it with a generous amount of flour.
Cut the dough with a serrated knife down the middle, as if you were splitting an english muffin.
Place the bottom half of the scone dough on the baking sheet, lay the sliced strawberries evenly and place dallops of the jam to cover the bottom half.
Lay the top of the scone dough over this and slightly crimp the edges together.
You may want to carefully lift the dough at this point to check that enough flour has been sprinkled beneath it to prevent it from sticking while it bakes.
If not, add a little extra.
Pre-heat the oven to 400℉ (200℃).
Cut the dough, using the dough divider or a blunt knife, into 8 equal pie-shaped wedges.
Brush the top with a little milk or egg whites for a shinier appearance.
Bake for 14 minutes or until browned.
Serve when cooled just enough to handle, or store covered and re-heat in the toaster oven to crisp.
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