How to bake strawberry scones from scratch 🍓
Okay so definitely a pivot from my usual content. I’ll be so honest this one has been sitting in my drafts for almost 6 months so I figured why not post it, right?
Recipe:
1. The "Flash Dry" Prep
• Cut up a good amount of strawberries (I didn’t really measure)
• Lay them on a parchment-lined tray and run your Dehydrate Mode (or lowest oven temperature) at 60°C (140°F) for about 45 minutes. You want the edges to look slightly shriveled
2. Mix 1 cup milk with 1 tbsp lemon juice and set it aside (diy buttermilk substitute)
3. The Dry Mix
* 4 cups Flour
* 1/2 cup Sugar
* 1/2 tsp Cream of Tartar (Optional)
* 1 tsp Baking Powder
* 1/2 tsp Salt
4. Cut 1 cup (2 sticks) of cold butter into small cubes. Rub it into the flour with your fingers (or a fork) until the mixture looks like coarse sand with some pea-sized lumps of butter left.
5. Whisk 2 eggs and vanilla extract into the “buttermilk”
5. Assembly
* Pour the wet into the dry. Stir until just combined—don't overwork it!
* Gently fold in your dehydrated strawberries.
* Divide the dough into two disks, about 1-inch thick. Cut each disk into 8 wedges.
* Bake at 200°C (400°F) for 15-18 minutes until the tops are just starting to brown.
I also made a glaze with some milk and powdered sugar!
Enjoy <3 #baking #bakingrecipe #bakingfromscratch #strawberryscone #easydessertrecipe
Baking strawberry scones from scratch can be a rewarding and enjoyable experience, especially when you add your personal touch to the recipe. One tip I’ve found useful is the “flash dry” technique for strawberries, where you dehydrate sliced strawberries at a low temperature to concentrate their flavor and prevent sogginess in the dough. This technique is a game-changer because it helps the strawberries maintain their texture and sweetness during baking without releasing too much moisture. When making the dough, be careful not to overmix once you combine the wet and dry ingredients. Overworking the dough will develop gluten, leading to tougher, less flaky scones. I like to gently fold in the dehydrated strawberries at the end and shape the dough into disks for uniform baking and easy slicing. For added flavor, substituting regular milk with a quick DIY buttermilk (milk combined with lemon juice) not only helps tenderize the dough but also adds a subtle tang that complements the sweetness of strawberries perfectly. Cold butter is another key element for flaky scones—using chilled butter and rubbing it into the flour quickly creates the ideal texture. I also recommend brushing the scone tops lightly with milk or cream and sprinkling some fine granulated sugar before baking to enhance browning and add a delicate crunch. Baking at 200°C (400°F) for 15-18 minutes until golden ensures a crisp exterior and a soft, buttery interior. Finally, glazing the scones with a simple mixture of powdered sugar and milk creates a delicate sweetness and beautiful finish. This homemade strawberry scone recipe is perfect for weekend baking sessions, and honestly, once you try the flash dry step and buttermilk substitute, you’ll never want to make scones any other way!
