Easy Basic Scone With Strawberry Sauce and Whipped Cream

Sometimes you want to celebrate the season, and this strawberry sauce with our basic scone is just the perfect way. The dense scone soaks up the sweet berry juices and pairs well with natural homemade whipped cream. The ideal finish to an excellent meal, this traditional old-fashioned scone idea is another vintage-inspired dish from us. We know you are going to enjoy making it!

Years ago, in the heat of the summer, my mother would send my sister and me out into the field across from our home to pick those teeny tiny summer strawberries. You know, the ones that are no bigger than your pinky nail? Well, she didn’t just want a few; she sent us out with baskets to fill for jam. But, of course, back then, it took more work to grow strawberries here. Which goes to show you how much our growing seasons have changed.

Thankfully we no longer have to pick those sweet little gems of the summer season. Instead, we can purchase big, juicy red strawberries in the local grocery store. We love to use them in various desserts when they are in season. Our basic scone was affectionately called “El Scone-o” when my two kids saw it. They thought it was hilarious because it was a single large scone. Typically scones are rolled dough that is cut either in rounds or triangles. However, I opted to make a single large scone.

As any busy mom can attest, rolling baking dough is low on our priority lists. Also, this vintage-inspired scone bakes evenly in a pie dish just fine and is appreciated the same after dinner. If you have company, you may fancy it up and cut the dough instead for individual servings.

 

Expert Tips:

 

Do use a pastry knife to cut the butter into the dry ingredients. A pastry knife helps break the dough into the cornmeal-like texture you need for the scone.

Refrain from overworking your dough. It will become tough when finished.

You can add more sugar to make a sweeter dough if you like. This recipe is less sweet because it’s gaining sweetness from the strawberry sauce. Think Irish soda bread in terms of sweetness.

If you would like, you can brush it with a lightly beaten egg and sprinkle it with sugar.

 

How do we get this vintage-inspired scone made?

 

It’s a simple recipe if you first follow the most critical step. That is to use the pastry knife to cut your butter in. Our butter was softened to room temperature for this recipe. You can use straight cold from the fridge. It may need more work to mix it in. Once you have the dry ingredients blended with the butter to the texture of cornmeal, you add the milk and beaten egg mixing well afterward.

 

Pay close attention to your dough. If you’ve ever made biscuit dough before and something seems off, like the dough is too dry, add more milk. If you find the dough too sticky, that’s okay; you can turn it onto a lightly floured surface and knead a bit more flour in. Refrain from overworking the dough, though. Being kind to any scone or biscuit is vital to keeping them soft.

 

Once you’ve worked your dough in the bowl or on the floured surface, pat it evenly into a prepared pie pan. The most effortless prep for the pie pan is Pam cooking spray. You know your pie pan better than I so do make sure to prepare it right. The scone will bake up golden and be super easy to cut out of the dish.

Pop the scone into a hot 425F degree oven for 12 minutes. Please pay close attention to the top of the scone; it should be a light golden hue when baked. Test the scone for doneness and remove from oven to cool. You can serve this hot or cold as you prefer.

 

Making the strawberry sauce easy as 1-2-3

 

Making a good strawberry sauce is simple. First, wash and clean your berries. Be sure to remove the green stems. Then dice or slice your fruit in any manner you wish. Next, add the berries with the measured sugar into a saucepan and add just a tiny amount of water. As the berries cook, they will release their moisture, so the water you add is only to keep them from sticking while they heat up.

 

Let your sauce come to a rolling boil to reduce the juice slightly. You can remove it from the heat once you feel it has reached your desired thickness. I like it a bit thicker, so I cooked it for approximately 15-20 mins. After it cools, the pectin in the fruit will set it a bit, so you want to keep your sauce fresh.

 

Finally, the Homemade Whipped Cream

 

Making whipping cream is as simple as pouring the heavy cream into a bowl and whipping with your electric mixer until stiff peaks form. Next, add as much sugar as you like. We like our whipped cream a little less sweet, so we only add a tablespoon of sugar to one cup of heavy cream. You can add a bit more. A simple taste test will let you know if you want more. Finally, add a splash of vanilla to your whipped cream for a fuller flavor.

Be sure to refrigerate the whipped cream until ready to use it.

Assembling the scones with strawberry sauce and whipped cream.

The scone is a drier base, so it needs the moisture from the berry sauce. I like to slice my scone into wedges and then slice each wedge through the center. The fruit sauce can then be spooned into the center and over the top. Add a dollop of whipped cream, and there is a stunning simple dessert everyone loves.

 

How to switch it up?

 

You can add any fruit directly into the basic scone recipe for a great morning breakfast or brunch idea.

The strawberry sauce is made precisely the same way for most fruits, so you can use any berry you like for these tasty scones.

You can omit the whipped cream in favor of whipped coconut cream, Greek yogurt, or cool whip.