Scones with Strawberries and Cream
By Recipe Developed for Sur La Table's Cooking Classes
Scones with Strawberries and Cream
By Recipe Developed for Sur La Table's Cooking Classes
Yield/Serves:
Makes 24 (2½-inch) scones
- 3 cups unbleached all-purpose flour, plus more for rolling out the scones
- ⅔ cup granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 4 ounces (1 stick) of softened butter cut into ½-inch cubes
- 1 cup whole milk
- 2 eggs
- 3 tablespoons coarse sugar crystals or demerara sugar
- 2 cups sliced strawberries
- 1 recipe Devonshire cream
We usually think of scones as triangle shaped from forming the dough into a circle and cutting it like a pizza. This method uses a biscuit cutter—more appropriate for high society.
Preheat oven to 500°F, and position rack in the upper portion of the oven. Line 2 rimmed baking sheets with silpats or parchment paper.
In your food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add butter and pulse until butter is incorporated and the mixture resembles sand. Transfer the flour and butter mixture to a mixing bowl.
In small bowl, whisk milk and eggs. Set aside 2 tablespoons and add the remaining milk and egg mixture to the flour mixture, stirring with a rubber spatula until just incorporated. The dough will be wet and sticky.
Heavily flour your work surface and your hands. Turn the dough out onto the floured surface and knead just until the dough is no longer sticky. Dust with flour and roll the dough into a 1-inch thick circle. Use a floured 2½-inch round cutter to cut out scones. Gather dough scraps and press together, continue to cut out scones until all the dough is used. (If you are making scones ahead, simply chill them on the baking sheet until ready to bake.) Once scones are arranged on baking sheets, brush with the reserved milk and egg mixture. Sprinkle with coarse sugar.
Place the scones in the preheated oven, reduce the oven temperature to 425°F and bake for 10 minutes, until scones are golden brown. Transfer to a wire cooling rack and cool for at least 10 minutes before serving.
Preheat oven to 500°F, and position rack in the upper portion of the oven. Line 2 rimmed baking sheets with silpats or parchment paper.
In your food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add butter and pulse until butter is incorporated and the mixture resembles sand. Transfer the flour and butter mixture to a mixing bowl.
In small bowl, whisk milk and eggs. Set aside 2 tablespoons and add the remaining milk and egg mixture to the flour mixture, stirring with a rubber spatula until just incorporated. The dough will be wet and sticky.
Heavily flour your work surface and your hands. Turn the dough out onto the floured surface and knead just until the dough is no longer sticky. Dust with flour and roll the dough into a 1-inch thick circle. Use a floured 2½-inch round cutter to cut out scones. Gather dough scraps and press together, continue to cut out scones until all the dough is used. (If you are making scones ahead, simply chill them on the baking sheet until ready to bake.) Once scones are arranged on baking sheets, brush with the reserved milk and egg mixture. Sprinkle with coarse sugar.
Place the scones in the preheated oven, reduce the oven temperature to 425°F and bake for 10 minutes, until scones are golden brown. Transfer to a wire cooling rack and cool for at least 10 minutes before serving.