I’m feeling pretty nostalgic about my time in London lately. It hasn’t been the easiest transition to Calgary so I often find myself thinking about the places and people that I miss. I always think back fondly to my time in the U.K. I didn’t eat out much when I was there but one of the foods that London introduced me to were scones. I had never had a scone before living there, and I waited until just before I left to try one. The strawberries and cream scones were delicious and ever since then I have tried so many different varieties.
The first batch of scones I ever made was inedible. My flatmate and I made them for our farewell breakfast in London and we accidentally used baking soda instead of baking powder. They tasted like metal but everyone still ate them. They were pretty horrendous. Since then, I have made a bunch of different varieties, mostly off of Smitten Kitchen’s blog. This one is an adaptation of her roasted pear and chocolate chunk scones that I love. Somehow, though, it didn’t seem right to cook with pears in summertime.
The trick with making scones is to not overwork the batter at all. Use as few movements as possible when you are bringing the dough together. Lumps are your friend! As long as you don’t overwork things you will have light, fluffy scones right at your fingertips. My favorite thing about making scones is that I keep them in the freezer and pop them in the oven any time that I want a special, fresh brunch.
This is the first time that I substituted any of the flour in the recipe with another type. I don’t know much about using other flours and would like to learn. I went with the oat flour because strawberries and oats go together in my mind and frankly, I just wanted to try it out. You will end up with scones that are tender and have just the right ratio of chocolate and strawberries to scone. I thought that the oat flour gave it a lovely flavor.
Adapted from Smitten Kitchen
Scones are best straight from the oven. I strongly suggest freezing your scones until right before you are intending to eat them. Simply add egg wash and sprinkle with sugar before placing frozen scones in the oven and add a few minutes to the baking time.
The most important thing to keep in mind when making scones is not to overwork the batter. You want to make sure the butter doesn't melt when you are incorporating it (the more you try to work it in, the warmer it will get and the more likely it will melt) and to not overwork the batter.
If you don't want to use three different types of flour, simply use 1 1/2 cups (190g) of all-purpose flour.
Preheat oven to 375 degrees Fahrenheit.
If you are making your own oat flour, place 1/2 cup of rolled oats into a food processor. Blend until it turns into a fine flour. Sift the flour to ensure there are no chunks and that the mixture is smooth.
In a large bowl, combine flours, sugar, salt and baking powder.
Chop up your cold butter into small pieces and add to flour.
With your fingers, work the butter into the mixture until it starts to resemble wet sand. It's ok if there are still a few larger chunks of butter, it is important not to overwork the mixture.
Add 1 egg, cream, strawberries and chocolate chunks. Mix until just combined. The mixture should still be falling apart.
Dump mixture onto floured work surface and gently mold into a circle that is about 1 inch thick and about 6 inches in diameter.
Cut into 6 equal triangles.
If you are freezing your scones, place on parchment lined baking sheet and place in freezer until frozen. Once frozen transfer to a freezer bag.
If you are cooking your scones immediately, in a small bowl, prepare an egg wash. Brush scones with egg wash and sprinkle with coarse, demerara sugar.
Bake for 25-30 minutes, or until golden brown.
If you are baking from frozen, add egg wash and demerara sugar right before baking and add a few minutes to your baking time.
Let cool on a cooling rack before serving.
Strawberry Scones Recipe was last modified: July 29, 2013 by