Classic Strawberry Scones Recipe

2023-07-11

By Amanda Berry

Australian Cuisine

Breakfast

Indulge in delicious Strawberry Scones recipe for a delightful breakfast or brunch treat. 

A Brief History of Scones in Australia

Scones are a traditional Scottish food and were introduced to Australia by British colonizers. Strawberries in scones is likely a variation that emerged over time as Australia has a favorable climate for strawberry cultivation, and the fruit is widely available throughout the country. 

A Breakfast and Brunch Staple

Scones in general are a popular addition to breakfast and brunch menus in Australian cafes and bakeries, and they are often served with jam and cream. These tender scones are filled with juicy strawberries and have a subtle sweetness that pairs perfectly with a cup of tea or coffee.

Beer and Wine Pairing

The light, fruity flavor of White Rabbit White Ale beer complements the jammy sweetness of strawberry scones. A Rosé from Mornington Peninsula is also a good choice, as its fruity flavors can help to enhance the taste of the strawberries.

Pitfalls on Strawberry Scone

 Handling the dough: Be gentle when mixing the dough to prevent overworking it. Overworking the dough can result in tough, dry scones.

 Cutting in butter: Cut butter into small pieces and work it into the flour mixture using your fingers or a pastry cutter. The key is to leave small chunks of butter in the mixture, which will create a flaky texture in the scones.

 Dough consistency: The dough should be moist but not sticky. Add a little flour if it's too sticky, or a little milk if it's too dry.

 Adding strawberries: Fold in fresh or frozen strawberries gently to avoid crushing them. Be careful not to add too many strawberries or the scones may become too wet and mushy.

 Shaping the scones: Shape the dough into a disc and cut it into equal wedges. Use a knife or a bench scraper to cut the dough cleanly and evenly.

 Baking temperature: Bake at a high temperature of 400-425°F (200-220°C) for the first few minutes to create a golden brown crust. Then reduce the temperature to 375°F (190°C) and continue baking until the scones are fully cooked.

Ingredients

• 2 cups all-purpose flour

• 1/4 cup granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/2 cup cold unsalted butter, cubed

• 1/2 cup whole milk

• 1 large egg

• 1 teaspoon vanilla extract

• 1 cup fresh strawberries, chopped

Instructions

1. Preheat your oven to 400°F (200°C).

2. In a large bowl, combine the flour, sugar, baking powder, and salt.

3. Cut the butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to mix the butter into the flour mixture until it resembles coarse crumbs.

4. In a separate bowl, whisk together the milk, egg, and vanilla extract.

5. Pour the wet ingredients into the dry ingredients and mix until just combined.

6. Gently fold in the chopped strawberries.

7. Turn the dough out onto a floured surface and knead it a few times to bring it together.

8. Roll the dough into a circle that is about 1-inch thick.

9. Use a sharp knife or a round cookie cutter to cut the dough into wedges or circles.

10. Place the scones onto a baking sheet lined with parchment paper.

11. Brush the tops of the scones with milk and sprinkle with sugar.

12. Bake for 15-18 minutes, or until the scones are golden brown.

13. Allow the scones to cool for a few minutes before serving. Enjoy!

Preparation Time: 15 min

Cook Time: 20 min

Total Time: 35 min

Nutrition Facts

Calories: 250

Fat: 10g

Saturated Fat: 6g

Carbohydrates: 35g

Fiber: 2g

Sugar: 10g

Protein: 4g

Regional Ingredients Variations of Strawberry Scone

Queensland Strawberry Scone: Known as the "Tropical Scone", this variation includes a mix of chopped pineapple and coconut flakes in the dough, topped with sliced strawberries and a drizzle of honey glaze.

Western Australian Strawberry Scone: This version is called the "Choc-Strawberry Scone" and includes a layer of dark chocolate chips in the dough, served with a side of strawberry jam and clotted cream.

New South Wales Strawberry Scone: The traditional version of Strawberry Scone is said to have originated in this region, however a twist on the traditional recipe is presented with "Wild Blueberry Scones".

Northern Territory Strawberry Scone: Here, the scone may be flavored with native spices such as lemon myrtle or eucalyptus, and topped with a layer of bush honey and sliced strawberries, "Lemon Myrtle Scones".

South Australian Strawberry Scone: Known as the "Adelaide Hills Strawberry Scone", this version includes a mix of chopped almonds and white chocolate chips in the dough, served with a side of strawberry butter.

Victoria Strawberry Scone: This version features a mix of mashed strawberries and lemon zest in the dough, topped with a layer of strawberry whipped cream and a sprinkle of powdered sugar. It is known as the "Strawberry Lemonade Scone".

Tasmanian Strawberry Scone: A hearty variation made with rolled oats and sliced hazelnuts in the dough, topped with a mix of strawberry and rhubarb compote and served warm with a dollop of vanilla yogurt. This version is called the "Oat and Hazelnut Strawberry Scone".

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