Strawberry Scones

 Strawberry Scones

INGREDIENTS

• 2 cups (240g) flour
• ¼ cup (50 g) sugar
• 2 teaspoon (10 ml) of baking powder
• ½ teaspoon (2.5 ml) salt
• 10 tablespoon (150 g) cold unsalted butter, diced into cubes
• ½ cup (120 ml) heavy cream
• 1 egg
• 2 teaspoon (10ml) of Almond Extract
• 1 cup (150g) strawberries, diced if using frozen do not thaw
• Powdered sugar for garnish

INSTRUCTIONS

1. Preheat oven to 350F (175C).
2. Line sheet pan with parchment paper.
3. In a bowl combine flour, sugar, salt, and baking powder. Add butter and work by hand until dough resembles a coarse meal. Stir in the strawberries.
4. In a small bowl whisk together the cream, the egg, and almond extract. Create a well in the center of the dry mixture and pour the wet mixture into the well. Reserve the pitcher or bowl you mixed the cream mixture in, whatever is left at the bottom of the bowl can be used to brush the scones with after they are cut. So don’t wash it out yet!
5. Gently mix with a fork or Danish whisk until combined, and then grab dough with floured hands. Turn dough out onto a floured surface. Shape dough into a square, cut into 4 squares, and then cut the squares into triangles. You will have 8 triangles. Place the cut scones on a baking sheet lined with parchment paper. Brush each scone lightly with the leftover cream mixture.
6. Pop the tray of scones into the freezer for 5 mins to firm up, (or fridge for 15 mins) and then bake for 20-25 mins until golden brown. Dust with powdered sugar.

NOTES

It's really important to pop the tray in the freezer for 5-10 minutes to firm up before baking. This will also help the scones retain their shape.

If you bake them right away and the dough has come up to room temperature, causing the butter to soften, they will start to melt in the oven first instead of rise. This can also affect their ability to rise. So it's best to give them their freezer time. Or you can also refrigerate for 20 minutes if the baking tray won't fit in your freezer.