Jenny's Central Park Picnic Strawberry Scones
A delightful treat reminiscent of a sunny day in Central Park with Jenny and her furry friends. These tender, buttery scones are bursting with fresh strawberry flavor and a hint of bright lemon zest. Perfect for an elegant breakfast or a charming afternoon snack.
Directions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt.
- 3
Add the cold butter to the dry ingredients. Using a pastry blender or your fingertips, 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 diced fresh strawberries and lemon zest, being careful not to mash the fruit.
- 5
In a separate small bowl, whisk together the 1/2 cup heavy cream and the lightly beaten egg.
- 6
Pour the wet ingredients into the dry ingredients and mix with a fork or your hands until just combined. Be careful not to overmix, as this can lead to tough scones.
- 7
Turn the dough out onto a lightly floured surface. Gently pat the dough into a 7-inch round, about 1 inch thick.
- 8
Cut the round into 8 wedges using a sharp knife or a bench scraper.
- 9
Transfer the scones to the prepared baking sheet, spacing them about 1 inch apart.
- 10
Brush the tops of the scones with the remaining 1 tablespoon of heavy cream and sprinkle with the remaining 1 tablespoon of granulated sugar.
- 11
Bake for 18-22 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
- 12
Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.