Strawberry Balsamic Scones

Strawberry Balsamic Scones ingredients

• 2.5 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, very cold and cubed
• 1 cup fresh strawberries, hulled and finely diced
• 1/2 cup heavy cream, cold
• 1 large egg, cold
• 1 tbsp balsamic vinegar
• 1/4 tsp black pepper, freshly ground
• 1/4 cup balsamic vinegar
• 1 tbsp powdered sugar

Watch how to make Strawberry Balsamic Scones

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Strawberry Balsamic Scones

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will prevent sticking and allow the scones to bake evenly.
2. In a large bowl, whisk together the 2.5 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt until well combined.
3. Add the 1/2 cup very cold, cubed unsalted butter to the dry ingredients. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Gently fold in the 1 cup finely diced fresh strawberries and 1/4 tsp freshly ground black pepper into the flour mixture. Ensure the strawberries are thoroughly mixed without mashing them.
5. In a separate small bowl, whisk together the 1/2 cup cold heavy cream, 1 large cold egg, and 1 tbsp balsamic vinegar. Pour this wet mixture into the dry ingredients and mix gently with a fork or your hands until just combined. The dough will be shaggy; avoid overmixing.
6. Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times, just enough to bring it together into a cohesive ball. Pat the dough into an 8-inch round, about 1-inch thick.
7. Using a sharp knife or a 2.5-inch round cutter, cut the dough into 8 wedges or rounds. Arrange the scones on the prepared baking sheet, leaving about 1 inch between each scone.
8. Bake for 20-25 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean. Remove the scones from the oven and transfer them to a wire rack to cool slightly.
9. If desired, prepare the balsamic drizzle: In a small saucepan, bring 1/4 cup balsamic vinegar to a simmer over medium-low heat. Cook for 5-7 minutes, stirring occasionally, until it reduces to about 2 tablespoons and thickens slightly. Whisk in 1 tbsp powdered sugar until smooth.
10. Drizzle the warm or cooled scones with the balsamic reduction, if using. Serve the Strawberry Balsamic Scones warm or at room temperature for a unique sweet and tangy treat.

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