Nothing says early summer like strawberries, and some of my favorite ways to enjoy them are either with cream, or made into jam on scones. But why not combine the two? These strawberry scones have pureed strawberries in the dough as well as chunks that melt in your mouth, along with an incredibly smooth and creamy scone mixture, thanks in part to the mascapone. To finish them off is a touch of mint to add a little extra freshness that goes so well with the strawberries.
Scones are really pretty easy to make, you just have to watch you don’t overwork the dough when you combine the wet and dry ingredients or they can become a bit dense. This recipe gives a pretty wet dough so you can’t really use cutters on it, but they work well just cut into slightly rustic triangles or squares. To bake them, it’s best to put them on trays/baking sheets lined with greaseproof/parchment paper to save them sticking and making them easier to take off – you may get pieces of strawberry falling out which will go a bit gooey.
If you don’t have cake blend flour, all-purpose/plain flour will work fine, it’s just not quite as smooth and creamy (as the cake blend is really fine) but will still be good. Also you could swap out some of the flour for wholemeal to make it a little healthier and heartier as well. They are, like all scones, best on the day you make them but they will keep OK for a day or two. You can also freeze them on a baking sheet/tray once they are made, before you bake them, then bake them straight from the freezer for a few minutes longer than you would from fresh. If you’re going to freeze any more than a day, once frozen put the scones in a freezer bag or box to save freezer burn.
These scones are so moist and creamy, it’s really like having strawberries and cream already in your scone. You can add a little butter to the warm scone if you like, but they don’t really need it being so moist. In fact, if you’d prefer a little less moist you could add a bit more flour if you like, but either way, the flavors here are fantastic. These are really a taste of summer in your mouth, so do try them soon.
These strawberry scones are moist and flavorful, a tasty snack.
- 1 cup cake flour blend 140g, or all-purpose/plain if you don't have
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 3 tbsp butter 45g, cut into small chunks
- 1 cup strawberries 140g, stems removed and roughly chopped, divided
- 1/4 cup mascapone 60ml
- 1/4 cup buttermilk 60ml
- 2 tsp mint roughly chopped, fairly full spoonfuls
- 1 tbsp brown sugar
Preheat the oven to 400F/200C.
Mix together the flour, baking powder and salt. Add the chunks of butter and rub in (you can also use a pastry cutter or food processor) until you have a rough breadcrumb texture.
Put 1/2cup/70g of the strawberries, the mascapone, buttermilk, mint and sugar in a blender and blend together.
Add the pureed strawberry-mascapone mixture and the remaining chunks of strawberry (cut smaller if any large pieces) to the flour mix and carefully mix it all together, being careful not to overmix. It will be a pretty wet mixture.
Tip the mixture out onto a floured surface and with floured hands and a little more flour on top, carefully flatten the mixture out a bit to around 1in/2.5cm thick and cut into pieces - either cut a rough circle into triangles or a rectangle into squares/rectangles as you prefer. You'll get around 6 large or a few more if smaller.
Use a spatula to put the pieces onto baking sheets/trays (best lined with greaseproof paper but otherwise oiled) and bake for around 15-18 minutes until browning on the corners.