Ina Garten Strawberry Scones

Ina Garten strawberry scones are an easy breakfast that took a week of testing at her store to get right. Most scones taste like hockey pucks, so she kept going until hers were light and flaky. Cold butter and dried strawberries turn this into a weekend brunch favorite.

Cold butter in pea-sized chunks is what keeps these scones tender inside and crisp outside. Mix the dough too long and the butter melts into the flour, which turns them flat and dense.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Strawberry Scones

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

14

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

420

kcal

Triangular scones mixed with a paddle attachment, rolled thick and baked until crisp outside and soft inside, studded with dried strawberries throughout.

Ingredients

• 4 cups plus 1 tablespoon all-purpose flour
  

• 2 tablespoons sugar, plus additional for sprinkling
  

• 2 tablespoons baking powder
  

• 2 teaspoons salt
  

• 3/4 pound cold unsalted butter, diced
  

• 4 extra-large eggs, lightly beaten
  

• 1 cup cold heavy cream
  

• 3/4 cup small-diced dried strawberries
  

• 1 egg beaten with 2 tablespoons water or milk, for egg wash

Directions

• Preheat: Preheat the oven to 400 degrees.
• Mix the dough: In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended.
• Add the strawberries: Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.
• Shape the scones: Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.
• Bake: Brush the tops with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Nordic Ware half sheet pan, J.K. Adams French rolling pin. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh strawberries instead of dried?

Fresh strawberries release too much moisture and will make the dough soggy. Dried strawberries hold their shape and add a concentrated sweetness that works with the buttery dough. If you can't find dried strawberries, dried cherries or dried cranberries are good substitutes.

How should I store leftover scones?

Scones are best the day you bake them, when the outside is still crisp. Store leftovers in an airtight container at room temperature for up to two days. Reheat them in a 350 degree oven for about five minutes to bring back some crispness.

Can I make the dough ahead and freeze it?

You can cut the scones and freeze them on a baking sheet before adding the egg wash. Once frozen solid, transfer them to a freezer bag for up to one month. Bake straight from the freezer and add a few extra minutes to the bake time.

Why does the butter need to stay cold?

Cold butter creates steam pockets as it melts in the oven, and those pockets are what make scones flaky. If you overwork the dough or let the butter get soft, the scones come out flat and dense. Keep the butter in the fridge until the moment you dice it.

Can I use a different shaped cutter?

Any cutter around 4 inches will work, but keep the size consistent so the bake time stays accurate. Ina cuts squares and then halves them into triangles, which gives more edges that get crisp in the oven.