If you're looking for a sweet and satisfying breakfast or afternoon treat, look no further than these Delicious Strawberry Scones with Strawberry Shell Topping🍓. These scones are the perfect combination of flaky and moist, with chunks of fresh strawberries throughout that provide a burst of flavor with every bite.
What sets these scones apart from the rest is the homemade Strawberry Shell Topping, made with white chocolate and ground freeze-dried strawberries. It's the perfect complement to the scones, adding an extra layer of sweetness and texture that will leave you wanting more.
Lele i:
But don't let the fancy topping fool you - this recipe is actually quite easy to make. With just a few simple steps and ingredients you likely already have in your pantry, you can create a batch of these delicious scones in no time. These scones are perfect for a lazy weekend brunch or to enjoy with a cup of tea or coffee any time of day. No laila, no ke aha e hoʻāʻo ʻole ai i kēia ʻano meaʻai no ʻoe iho a hoʻokomo i ka ʻono strawberry hope loa?
No ka ʻai ʻana o ka scone, e ʻoluʻolu e nānā i kā mākou mau ʻano ʻono ʻē aʻe e like me nā wīwī, Lemona Blueberry Scones, ʻO nā ʻōpala ʻo Pumpkin me ka Pumpkin Glaze, ʻO Vanila Scones, Maple Whole Wheat Scones, ʻO ka palaoa holoʻokoʻa maiʻa, a Nā Scones Wheat Blueberry piha me ka Honey Glaze.
How to Make Strawberry Scones
palapala aie: Hāʻawi ʻia nā ʻōlelo aʻoaʻo piha ma ka palapala ʻai ma lalo nei.
For the Strawberry Scones: E puhi mua i ka umu a 400°F (200°C). E laina i ʻelua mau pepa bakena me ka pepa pepa a waiho ʻia. E ʻokiʻoki i nā strawberries i ʻāpana liʻiliʻi ¼-iniha a waiho i loko o kahi kīʻaha liʻiliʻi; hoʻokaʻawale. I loko o kahi kīʻaha nui, hoʻohui i ka palaoa āpau, ka pauka baking, ka paʻakai, a me ke kō. Hui maikaʻi. Ma ka hoʻohana ʻana i ka mea hoʻohui pastry, ʻoki ʻia i loko o ka pata anu a hiki i ke ʻano o ka hui ʻana me nā ʻōpala.
E hoʻokuʻu i nā'āpana strawberry a hiki i ka māhele likeʻana; e hoʻokaʻawale i nā ʻāpana e pili pū ana a e hōʻoia i ka uhi ʻia o nā ʻāpana āpau me ka palaoa. I loko o kahi kīʻaha ʻokoʻa, e hoʻokuʻi pū i ka cream kaumaha, nā ʻano vanilla ʻelua, a me nā hua a hiki i ka hui ʻana. E hoʻohui mālie i ka hui wai i ka hui maloʻo, e pelu a hiki i ka hui ʻana o ka palaoa. Inā maloʻo loa ka palaoa, e hoʻohui i hoʻokahi pākī a i ʻole ʻelua hou o ka ʻaila.
E hoʻolei i ka palaoa ma luna o kahi ʻili palaoa maikaʻi loa. E kālua i kou mau lima a pēhi i ka paila palaoa i loko o kahi diski poepoe 1-iniha ka mānoanoa, e hoʻohui i kahi palaoa liʻiliʻi i ʻole e pili ka palaoa i ka ʻili hana. E ʻoki i ka ʻōpala o ka palaoa scone i 12 mau ʻāpana like, a kau iā lākou ma luna o nā pepa bakena i hoʻomākaukau ʻia.
Chill the scones in the freezer for 15 minutes before baking. Once chilled, brush the tops of the scones with cream, and sprinkle with turbinado sugar if desired. Bake the scones for 20 minutes, rotating the pans halfway through, until the tops are lightly browned, and the insides are fully baked.
Pehea e hana ai i ka Strawberry Shell Topping
No ka hoʻoulu ʻana i ka pūpū strawberry, e wili i nā strawberries i loko o kahi mea hana meaʻai a hoʻokaʻawale iā lākou. A laila, hoʻohui i ke kokoleka keʻokeʻo i ʻoki ʻia, ka ʻaila niu, a me ka paʻakai i loko o kahi kīʻaha wela i hoʻonoho ʻia ma luna o kahi ipu wai e hoʻolapalapa.
E hoʻoheheʻe a maʻemaʻe, a laila e wehe i ke kīʻaha mai ka pā. E hoʻoulu i ka lepo, maloʻo maloʻo maloʻo a hui pū. E hoʻomaha ka hui no 15 mau minuke. Once the scones are done baking, let them cool completely before drizzling the cooled strawberry shell topping over the top of each scone. Let the topping set for a few minutes before serving.
Nānā Pehea e Hana ai
Nā meaʻai e pili ana:
- ʻO Vanila Scones
- Pumpkin Scones
- Nā Koko Maiʻa Hui Pū ʻIa
- ʻO ka palaoa Blueberry Scones
- Lemona Blueberry Scones
beauty
Easy Strawberry Scones
Mea hana
- (2) 18” x 13” pepa bakena lihilihi
- Mea ʻai meaʻai: hoʻohana ʻia e wili i nā strawberries maloʻo maloʻo no ka Strawberry Shell Topping.
nā mea hoʻohui
For the Strawberry Scones:
- 500 g (4 kīʻaha) ka palaoa āpau
- ½ a 1 kiaha kahe nui , ma muli o ka momona āu e makemake ai
- 2 punetēpona ka palaoa
- 1 teaspoon ʻO ka paʻakai Kosher
- 2 lāʻau ka wai paʻakai paʻakū , ʻulaʻula
- 4 hua nui , hahau mama
- ¾ i ka 1 kiaha kalima kaumaha anu , hoʻololi e like me ka mea e pono ai
- 1 ka pune ke lawe pono
- 1 ka pune vanilla maopopo a i ʻole ka pauka vanilla maʻemaʻe
- 1-½ nā kīʻaha liʻiliʻi-diced (e pili ana i ¼ iniha) strawberries
- 2 ke 3 tablespoons Cream to brush the scones
- 1 ka pune ke kō turbinado no ka pipi ana
No ka Strawberry Shell:
- 1 kiaha strawberries maloʻo maloʻo
- 6 nā auneke ( ma kahi o 1 kīʻaha) kokoleka keʻokeʻo
- ¼ kiaha niu aila
- Pākuʻi o ka paʻakai kosher
Na Ke Kumu
- For the Strawberry Scones: Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside. Cut the strawberries into small ¼-inch pieces and place them in a small bowl; set aside. In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar. Mix well.
- Ma ka hoʻohana ʻana i ka mea hoʻohui pastry, ʻoki ʻia i loko o ka pata anu a hiki i ke ʻano o ka hui ʻana me nā ʻōpala. E hoʻokuʻu i nā'āpana strawberry a hiki i ka māhele likeʻana; e hoʻokaʻawale i nā ʻāpana e pili pū ana a e hōʻoia i ka uhi ʻia o nā ʻāpana āpau me ka palaoa. I loko o kahi kīʻaha ʻokoʻa, e hoʻokuʻi pū i ka cream kaumaha, nā ʻano vanilla ʻelua, a me nā hua a hiki i ka hui ʻana. E hoʻohui mālie i ka hui wai i ka hui maloʻo, e pelu a hiki i ka hui ʻana o ka palaoa. Inā maloʻo loa ka palaoa, e hoʻohui i hoʻokahi pākī a i ʻole ʻelua hou o ka ʻaila.
- E hoʻolei i ka palaoa ma luna o kahi ʻili palaoa maikaʻi loa. E kālua i kou mau lima a pēhi i ka paila palaoa i loko o kahi diski poepoe 1-iniha ka mānoanoa, e hoʻohui i kahi palaoa liʻiliʻi i ʻole e pili ka palaoa i ka ʻili hana. E ʻoki i ka ʻōpala o ka palaoa scone i 12 mau ʻāpana like, a kau iā lākou ma luna o nā pepa bakena i hoʻomākaukau ʻia.
- Chill the scones in the freezer for 15 minutes before baking. Once chilled, brush the tops of the scones with cream, and sprinkle with turbinado sugar if desired. Bake the scones for 20 minutes, rotating the pans halfway through, until the tops are lightly browned, and the insides are fully baked.
- No ka Strawberry Shell: No ka hoʻoulu ʻana i ka ʻiʻo strawberry, wili i nā strawberry i loko o kahi mea ʻai meaʻai a hoʻokaʻawale iā lākou. A laila, hoʻohui i ke kokoleka keʻokeʻo i ʻoki ʻia, ka ʻaila niu, a me ka paʻakai i loko o kahi kīʻaha wela i hoʻonoho ʻia ma luna o kahi ipu wai e hoʻolapalapa. E hoʻoheheʻe a maʻemaʻe, a laila e wehe i ke kīʻaha mai ka pā. E hoʻoulu i ka lepo, maloʻo maloʻo maloʻo a hui pū. E hoʻomaha ka hui no 15 mau minuke.
- Once the scones are done baking, let them cool completely before drizzling the cooled strawberry shell topping over the top of each scone. Let the topping set for a few minutes before serving.
Notes
Hoʻokumu ʻia ka ʻike meaʻai āpau ma nā helu ʻaoʻao ʻekolu a he kuhi wale nō. E ʻokoʻa kēlā me kēia meaʻai a me ka waiwai meaʻai ma muli o nā hōʻailona āu e hoʻohana ai, nā ʻano ana ʻana, a me ka nui o nā ʻāpana o kēlā me kēia hale.