I’m always bemused by the difference between scones and scones. You know, the English-style round ones with jam and cream, and the American triangle ones stuffed with things other than sultanas… thank goodness. I just can’t come at a sultana scone.
When I saw this recipe for strawberry pop tart scones, I didn’t even baulk at them not being round and familiar, like I usually do. All I knew is that I wanted them. I wanted their crunchy, breakfast-food-style strawberry goodness immediately, if not sooner. Pop Tart scones? Amazing.
Unfortunately it was nowhere near strawberry season when I made them, so I decided to add strawberry jam preserves instead of the fresh strawberries the original recipe called for. Not a bad idea, it turned out. Crunchy. Soft in the middle. Strawberry-y. I ate them for morning tea with a cup of coffee, but they could really be had any time. Breakfast, weekend brunch, after-school afternoon tea… you can even tell yourself they’re healthier than a breakfast pastry. Probably because they are!
Strawberry Pop Tart Scones Recipe
- 2 cups flour
- 1 tablespoon baking powder
- 1/3 cup sugar
- 85g tablespoons butter, grated
- 1/2 cup cream
- 1 egg
- 1 teaspoon vanilla extract
- 1/3 cup strawberry jam
- 1/2 cup icing sugar
- a drop or two of pink food colouring
- Enough milk to get to the right consistency – a teaspoon at a time.
- Preheat oven to 250C
- In a bowl, combine flour, sugar, and baking powder. Rub in the cold grated butter with your fingertips until blended and the mixture looks like breadcrumbs.
- Add milk, cream and egg. Mix until a dough forms, adding the jam half way through.
- Pat dough into a large circle on a lined baking tray and cut into eight pieces. Separate the pieces about an inch apart and bake for 18-20 minutes or until golden.
- Mix the icing and drizzle over.
So what do you prefer? The traditional English-style scone, or an American-style triangle? And what do you top them with?
Looking for more scones?