Fresh Strawberry Mint Scones
The perfect scone for summer garden parties! Billowy, crumbly, bursting with juicy strawberries and fresh mint for a sweet and savoury bite. Best served warm with clotted cream and a light, creamy tea.
Ingredients
- 2 cups unbleached all-purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/4 cup white sugar
- 6 tablespoons cold butter unsalted
- 1/2 cup milk
- 1 cup fresh strawberries washed, trimmed & diced
- 2 tablespoons fresh mint finely chopped
Instructions
- 1. Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
- 2. In a large bowl, combine all-purpose flour, baking powder, salt and white sugar.
- 3. Cut in cold butter until it resembles coarse meal. You can do so with a pastry cutter or clean hands.
- 4. Stir in milk and finely chopped mint. Gently fold diced strawberries into the batter. Try not to mash or bruise the fresh strawberries or their colour will bleed into the dough.
- 5. Flour a clean surface and your hands. Place batter on surface and gently form into a ball with your hands. If it's too sticky, add a bit more flour. Pat it out into a circle about 1 inch thick.
- 6. Using a long sharp knife, cut the circle into 8 wedges and transfer to the lined baking sheet.
- 7. Brush the top of each scone wedge with milk and sprinkle with white sugar.
- 8. Bake in preheated oven for 17-20 minutes or until golden brown. Serve warm with clotted cream or whipped cream.
Notes
These scones are best right out of the oven! However, they can be stored in an airtight container at room temperature for up to 2 days. Warm the scones in the oven for a few minutes before serving.
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