Strawberry-Almond Scones
These strawberry-almond scones are bright, buttery, and bakery-worthy, with a lovely balance of tender crumb and crisp edges.
The dough, built on bread flour, gives the scones just enough structure to rise tall while staying soft inside. Granulated sugar adds gentle sweetness, while baking powder and kosher salt keep the flavor clean and well-balanced. Cold unsalted butter, cut into the flour, creates flaky layers that melt in your mouth.
Studded throughout are juicy pieces of fresh strawberry, which bake into little pockets of sweetness, and toasted sliced almonds that add warm, nutty crunch. Strawberry yogurt lends moisture and a subtle tang, enhancing the fruit flavor without overpowering it, while the egg brings richness and helps the scones hold their shape.
Fresh from the oven, they’re lightly golden with crisp tops, tender centers, and bursts of strawberry in every bite—perfect for breakfast, brunch, or an afternoon treat with coffee or tea.
Serve with Devonshire cream and Lemon Curd.
Author: Tea Time Magazine May/June 2019.
Servings 16 servings
Ingredients
- 2¼ cups plus 1 tablespoon bread flour divided
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 6 tablespoons cold unsalted butter cubed
- ½ cup diced fresh strawberries
- ¾ cup sliced almonds toasted
- ¾ cup strawberry yogurt
- 1 large egg lightly beaten
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together 2¼ cups flour, sugar, baking powder, and salt.
- Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs.
- In a small bowl, combine strawberries and remaining 1 tablespoon flour, tossing to coat.
- Add strawberries and almonds to flour mixture, stirring gently just until combined.
- Add yogurt, stirring until a dough begins to form.
- Turn out dough onto a lightly floured surface, and knead gently several times until a smooth dough forms.
- Using a rolling pin, roll out dough to a ½-inch thickness.
- Using a 2-inch fluted round cutter, cut 16 scones from dough, rerolling scraps as necessary.
- Place scones 2 inches apart on prepared baking sheet.
- Brush egg onto tops of scones.
- Bake until scones are golden brown and a wooden pick inserted in centers comes out clean, approximately 15 minutes.
- Serve warm or at room temperature.
Notes
Toothsome Strawberry-Almond Scones are lovely when served with clotted cream and lemon curd.
Source: https://teatimemagazine.com/strawberry-almond-scones-recipe/
Source: https://teatimemagazine.com/strawberry-almond-scones-recipe/