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The blogger behind half-batch-baking.com and the popular TikTok and Instagram accounts, Sarah Visintainer combines her love of baking, science and history when creating her delicious recipes. Luckily, she shares them to help us become better bakers, too! Her scones, flavored with lemon and strawberries, are light, moist and so easy to make. They are wonderful for a quick breakfast on the run or as an afternoon snack with a cup of tea.
As for the "science" part of the process, she tosses the strawberries with lemon juice because the acid preserves the pigment in the berries, helping keep them red when baked. Without the lemon juice, they can turn a muted purple color. She also gently stirs the milk into the dry ingredients and then gently kneads the dough; the more you "work" the flour, the more the gluten in it develops, which results in dense scones. Lastly, she drains the strawberries and pats them dry before adding them to the dough; otherwise, there's too much liquid.
For more scone inspiration, check out David Burtka's Chocolate Almond Cherry Scones and Rosemary Shrager's British Scones with Jam & Clotted Cream.
Ingredients
- 1/3 to 2/3 cup hulled and chopped strawberries
- 2 teaspoons lemon juice
- 1 cup flour, plus more for dusting
- 2 tablespoons sugar
- 2 teaspoons baking powder
- Zest of 1 lemon
- 2 ½ tablespoons coconut oil (in solid form)
- ¼ cup plus 2 tablespoons oat milk (or almond or regular milk)
Yield
Serves: 4
Preparation
Preheat the oven to 450°F. Line a baking tray with parchment paper.
In a small bowl, combine the strawberries and lemon juice, then set aside.
In a medium bowl, whisk together the flour, sugar, baking powder and lemon zest. Add the coconut oil. Using your fingers, pinch the coconut oil into the flour until it resembles small peas (you can also use a food processor). Add the milk and stir gently until a ball forms.
Lightly flour a clean surface. Turn the dough onto the floured surface and gently knead for a few minutes, then flatten and shape into a rectangle. Drain the strawberries and gently pat dry before folding into dough. If the strawberries fall out, just tuck them back in. Bring the dough together, shape into a ball and flatten slightly with the palm of your hand. Cut into quarters with a sharp knife and place the scones 1 inch apart on the prepared baking tray.
Bake for 10 to 12 minutes, or until the tops are golden brown. Let cool.