Get ready to transform your morning routine with these irresistible Strawberries and Cream Poppy Seed Scones that will make your taste buds dance with joy! Imagine biting into a perfectly golden, flaky scone bursting with fresh strawberries, delicate poppy seeds, and a rich cream base that melts in your mouth. These aren't just ordinary scones - they're a gourmet experience that will elevate your breakfast or afternoon tea from mundane to magnificent, all in just 45 minutes of preparation!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: British
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon poppy seeds
- 1 tablespoon baking powder
- 1/2 cup cold butter, cubed
- 1/2 cup heavy cream
- 1 cup fresh strawberries, chopped
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- In a large mixing bowl, combine the all-purpose flour, sugar, poppy seeds, and baking powder. Whisk together until all dry ingredients are evenly distributed.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse, pea-sized crumbs. This technique helps create a flaky texture in the scones.
- Gently fold the chopped fresh strawberries into the flour-butter mixture, taking care not to crush the berries and maintaining their shape.
- Create a well in the center of the mixture and pour in the heavy cream. Using a fork or wooden spoon, mix the ingredients until just combined. The dough should be slightly shaggy and not overmixed.
- Transfer the dough onto a lightly floured surface. Gently pat the dough into a circular shape approximately 1-inch thick.
- Using a sharp knife, cut the dough into 8 equal triangular wedges, similar to cutting a pizza. This ensures uniform scone sizes and even baking.
- Carefully transfer the scones to the prepared baking sheet, leaving about 2 inches of space between each scone to allow for expansion during baking.
- Optional: Brush the tops of the scones with additional heavy cream and sprinkle with a small amount of granulated sugar for a golden, crisp exterior.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the scones are golden brown around the edges and slightly firm to the touch.
- Remove from the oven and let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm with additional fresh strawberries, a dollop of whipped cream, or a light dusting of powdered sugar for added sweetness.
Tips
- Keep your butter COLD: The secret to ultra-flaky scones is using butter straight from the refrigerator. Cold butter creates those delightful, layered textures when it melts during baking.
- Don't overwork the dough: Mix ingredients just until combined. Overmixing can lead to tough, dense scones instead of light and tender ones.
- Fresh strawberries matter: Choose ripe, firm strawberries and cut them carefully to maintain their shape and prevent excess moisture in the dough.
- Chill before baking: If time allows, refrigerate the cut scones for 15 minutes before baking. This helps them maintain their shape and creates an even more tender texture.
- For extra indulgence, consider a quick glaze made from powdered sugar and a splash of cream to drizzle over the cooled scones.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 4g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 55mg
