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.
Dhia mus rau:
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. Yog li vim li cas ho tsis sim daim ntawv qhia no rau koj tus kheej thiab ua rau qhov kawg ntawm strawberry tsw?
Rau ntau cov zaub mov txawv scone, nco ntsoov xyuas peb lwm cov kev hloov pauv zoo li scones, Txiv qaub Blueberry Scones, Pumpkin Scones nrog Pumpkin Glaze, Vanilla Scones, Maple Whole Wheat Scones, Whole wheat Banana Scones, thiab Whole Wheat Blueberry Scones with Honey Glaze.
How to Make Strawberry Scones
Ceeb toom: Cov lus qhia tag nrho muaj nyob rau hauv daim ntawv qhia hauv qab no.
For the Strawberry Scones: Preheat qhov cub kom 400 ° F (200 ° C). Kab ob daim ntawv ci nrog ntawv parchment thiab tso tseg. Txiav cov txiv pos nphuab rau hauv me me ¼-nti pieces thiab muab tso rau hauv ib lub tais me me; teem ib sab. Nyob rau hauv ib lub tais loj, muab cov hmoov nplej tag nrho, ci hmoov, ntsev, thiab qab zib. Sib tov zoo. Siv lub pastry blender, txiav nyob rau hauv txias butter kom txog thaum sib tov zoo li ntxhib crumbs.
Muab pov rau hauv cov txiv pos nphuab kom txog thaum sib npaug; nco ntsoov cais txhua daim uas ua ke thiab xyuas kom meej tias tag nrho cov khoom yog coated nrog hmoov nplej. Nyob rau hauv ib lub tais nyias, sib tov ua ke txias hnyav cream, ob hom vanilla, thiab qe kom txog thaum sib xyaw. Maj mam ntxiv cov ntub dej sib tov rau qhov sib tov qhuav, folding kom txog thaum lub khob noom cookie tuaj ua ke. Yog hais tias lub khob noom cookie qhuav dhau lawm, ntxiv ib tug txaws los yog ob qho ntxiv ntawm cream.
Muab lub khob noom cookie tawm mus rau qhov chaw zoo heev. Hmoov koj ob txhais tes thiab nias lub khob noom cookie rau hauv 1-nti-thick round disk, ntxiv me ntsis hmoov kom lub khob noom cookie tsis lo rau qhov chaw ua haujlwm. Txiav lub disk ntawm lub khob noom cookie rau hauv 12 daim ntawv sib npaug, thiab muab tso rau ntawm cov ntawv npaj ci.
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.
Yuav Ua Li Cas Strawberry Plhaub Topping
Ua kom lub plhaub strawberry topping, zom cov txiv pos nphuab hauv cov khoom noj processor thiab muab tso rau ib sab. Tom ntej no, muab cov qhob noom xim kasfes dawb, txiv maj phaub roj, thiab ntsev rau hauv ib lub tais uas tsis muaj cua sov tso rau hauv lub lauj kaub ntawm cov dej npau npau.
Whisk kom txog thaum melted thiab smooth, ces tshem tawm lub tais los ntawm lub lauj kaub. Do hauv av, khov-qhuav strawberries kom txog thaum ua ke. Cia qhov sib tov txias rau 15 feeb. 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.
Saib Yuav Ua Li Cas
Related Recipes:
- Vanilla Scones
- Pumpkin Scones
- Whole Wheat Banana Scones
- Whole Wheat Blueberry Scones
- Txiv qaub Blueberry Scones
Daim ntawv qhia
Easy Strawberry Scones
cuab yeej
- (2) 18 "x 13" Rimmed ci ntawv
- Khoom noj khoom haus processor: siv los zom cov khov-qhuav strawberries rau Strawberry Plhaub Topping.
Cov khoom xyaw
For the Strawberry Scones:
- 500 g (4 khob) hmoov nplej tag nrho
- ½ rau 1 khob granulated qab zib , nyob ntawm seb koj nyiam npaum li cas
- 2 dia ci hmoov
- 1 teaspoon Kosher ntsev
- 2 sticks txias unsalted butter , xyuav
- 4 cov qe loj , maj mam ntaus
- ¾ rau 1 khob txias hnyav cream , kho raws li qhov tsim nyog
- 1 tablespoon pure vanilla extract
- 1 tablespoon ntshiab vanilla los yog ntshiab vanilla extract
- 1- khob me me-diced (li ¼ nti) strawberries
- 2 rau 3 tablespoons Cream to brush the scones
- 1 tablespoon turbinado qab zib rau sprinkling
Rau Strawberry Plhaub:
- 1 khob khov-qhuav strawberries
- 6 ooj (li 1 khob) dawb chocolate
- ¼ khob txiv maj phaub roj
- Paum ntawm kosher ntsev
Cov lus qhia
- 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.
- Siv lub pastry blender, txiav nyob rau hauv txias butter kom txog thaum sib tov zoo li ntxhib crumbs. Muab pov rau hauv cov txiv pos nphuab kom txog thaum sib npaug; nco ntsoov cais txhua daim uas ua ke thiab xyuas kom meej tias tag nrho cov khoom yog coated nrog hmoov nplej. Nyob rau hauv ib lub tais nyias, sib tov ua ke txias hnyav cream, ob hom vanilla, thiab qe kom txog thaum sib xyaw. Maj mam ntxiv cov ntub dej sib tov rau qhov sib tov qhuav, folding kom txog thaum lub khob noom cookie tuaj ua ke. Yog hais tias lub khob noom cookie qhuav dhau lawm, ntxiv ib tug txaws los yog ob qho ntxiv ntawm cream.
- Muab lub khob noom cookie tawm mus rau qhov chaw zoo heev. Hmoov koj ob txhais tes thiab nias lub khob noom cookie rau hauv 1-nti-thick round disk, ntxiv me ntsis hmoov kom lub khob noom cookie tsis lo rau qhov chaw ua haujlwm. Txiav lub disk ntawm lub khob noom cookie rau hauv 12 daim ntawv sib npaug, thiab muab tso rau ntawm cov ntawv npaj ci.
- 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.
- Rau Strawberry Plhaub: Ua kom lub plhaub strawberry topping, zom cov txiv pos nphuab hauv cov khoom noj processor thiab muab tso rau ib sab. Tom ntej no, muab cov qhob noom xim kasfes dawb, txiv maj phaub roj, thiab ntsev rau hauv ib lub tais uas tsis muaj cua sov tso rau hauv lub lauj kaub ntawm cov dej npau npau. Whisk kom txog thaum melted thiab smooth, ces tshem tawm lub tais los ntawm lub lauj kaub. Do hauv av, khov-qhuav strawberries kom txog thaum ua ke. Cia qhov sib tov txias rau 15 feeb.
- 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.
Sau ntawv
Tag nrho cov ntaub ntawv khoom noj khoom haus yog raws li kev suav cov neeg thib peb thiab tsuas yog kev kwv yees xwb. Txhua daim ntawv qhia thiab cov khoom noj muaj txiaj ntsig yuav txawv nyob ntawm cov hom uas koj siv, ntsuas txoj hauv kev, thiab qhov ntau thiab tsawg ntawm ib tsev neeg.