This recipe is featured in our Recipe of the Day Newsletter. Sign up for it here to have our test kitchen-approved recipes delivered to your inbox!
Do you ever eat something and think, “damn, I could eat this everyday for the rest of my life?” Fair warning: you may have this exact thought after eating these scones. They’re warm, buttery, and fruity--the ultimate trifecta of what makes a perfect baked good, in our very humble opinion. Not to mention, the most wonderful time of the year is strawberry season. Truly, there is NOTHING that brings more joy than the first strawberry sighting of the year at the farmers’ market. These scones are exactly how to make the most of this sacred time of year.
If you’re new to sumac, get excited, because this ingredient is about to take your spice game to the next level. Sumac’s flavor profile is tangy, bright, and acidic, making it the perfect addition to a sweet, fruity scone. Could you make these scones without it? Sure. Do we recommend it? Heck no! Try it out. You won’t regret it.
Another thing to note about this recipe is that it will make extra macerated strawberries. This is not a mistake, but rather a gift to you. Not sure what to do with ‘em? Toss them in a bowl of yogurt, spread some over a piece of toast, cook them down into a jam, or just eat them straight up. What’s not to love about some strawberries that have a little extra zestiness and sweetness, right?
- 12 ounces strawberries, hulled, halved and sliced (about 2 ¼ cups)
- 1/ 2 cup granulated sugar, divided
- 1 lemon, zested and juiced
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon sumac, plus more for garnish
- 1 teaspoon salt
- 5 tablespoons butter, chilled and cubed
- 1 large Handsome Brook Farm Pasture-Raised Organic Egg, slightly beaten
- 1/ 2 cup heavy cream, plus more for brushing
- 1 cup powdered sugar
- Demerara sugar, for topping
Line a baking sheet with parchment paper.
In a small bowl, combine strawberries, ¼ cup granulated sugar, lemon juice, and lemon zest. Let sit for 30 minutes and strain, reserving juices.
In a large bowl, whisk flour, remaining ¼ cup sugar, baking powder, sumac, and salt. Using your hands, gently work the butter into the flour mixture until it resembles pea size crumbles. Add 1 cup macerated strawberries and toss to coat. Form a well in the center of the flour mixture and add the egg and cream. Combine with a fork, making sure not to over mix.
Transfer dough to a lightly floured surface and form into a disc with an 8-inch diameter. Cut into 8 wedges and transfer to parchment-lined baking sheet. Freeze for 1 hour.
Meanwhile, make the glaze by whisking powdered sugar and ¼ cup of juice from macerated strawberries together until a smooth glaze forms.
Preheat oven to 375°F. Brush tops of chilled scones with cream and sprinkle with demerara sugar. Bake until golden brown, about 25-30 minutes. Drizzle with glaze and sprinkle with more sumac (if desired) and serve immediately. Scones will keep in an airtight container for up to 5 days.