Ingredients for Barefoot Contessa's Strawberry Scones
- 4 cups (500g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks, 227g) cold unsalted butter
- 2 large eggs
- 1/2 cup (120ml) heavy cream
- 2 cups (250g) fresh strawberries
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
- 1 tablespoon all-purpose flour (for tossing strawberries)
- coarse sugar (for sprinkling)
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How to Make Barefoot Contessa's Strawberry Scones
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 4 cups (500g) all-purpose flour, 2 tablespoons (25g) granulated sugar, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
- Cut in 1 cup (2 sticks, 227g) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 2 large eggs and 1/2 cup (120ml) heavy cream.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Gently fold in 2 cups (250g) hulled and sliced fresh strawberries. Toss strawberries lightly with 1 tablespoon of flour before adding.
- Turn the dough out onto a lightly floured surface and gently pat into a 3/4-inch thick circle.
- Use a 4-inch biscuit cutter or knife to cut out scones. Cut each scone in half diagonally to make triangles.
- Place scones onto the prepared baking sheet.
- Brush the tops with 1 egg beaten with 1 tablespoon of water (egg wash).
- Sprinkle with coarse sugar.
- Bake for 20-25 minutes, or until golden brown and cooked through.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
8g
Fat
85g
Carbs
10g
