Mrs. McCarthy’s Award-Winning Strawberry Scones

If you are a fan of G.K. Chesterton’s Father Brown books, or the TV series based upon these books, then you are no doubt familiar with Mrs. McCarthy, and her award-winning strawberry scones. This is not Mrs. M.’s recipe, of course, because Mrs. M. is fictional. This is, however, my version of what I think her award-winning scones would be. They are flavorful, crunchy on the outside, and with a tender crumb on the inside. They are versatile (as Mrs. M. would want) working equally well with fresh, seasonal strawberries, or dried strawberries, if the fresh ones aren’t in season. Mrs. M. would want her strawberries straight from the vine — the very best local berries available.

If you are a fan of the series, or even if not, you must try these delicious scones.

Mrs. McCarthy’s Award-Winning Strawberry Scones

 2 cups sifted cake flour

1/4 cup sugar

2 tsp. baking powder

1/2 tsp. salt

6 T. unsalted butter, cut into 1/2-inch pieces

1/2 tsp. orange or lemon zest

1/2 cup diced fresh strawberries OR 

1 3-oz. pkg. Melissa’s dried strawberries 

1 egg

1/2 tsp. vanilla

1/3 cup heavy cream

Heavy Cream

Sanding Sugar (All I had was pink, Mrs. M. would not have approved!)

Preheat oven to 375°F with rack in middle. If using fresh strawberries, allow to drain on a paper towel-lined plate while you prepare the dough.

In the work bowl of a food processor combine flour, sugar, baking powder, salt, butter, and lemon zest.  Pulse until mixture resembles coarse meal; empty mixture into a large bowl. (If using dried strawberries, add them now and toss to coat.)

In a small mixing bowl whisk together egg, cream, and vanilla flavoring.  When thoroughly blended, pour it over the flour mixture in the large bowl and fold until it just comes together.  Add 1-3 more teaspoons of cream, if needed.

Turn out dough onto a lightly floured surface. If using fresh strawberries, scatter them on top and, with floured hands, fold the dough over the berries and knead lightly 4-5 times. Press into a 1/2-inch thick rectangle. Cut out rounds with a 2" biscuit cutter and arrange 2 inches apart on a Silpat-lined baking sheet. Gather scraps together and cut out additional scones.

Brush tops of scones with cream and sprinkle liberally with sanding sugar. Bake scones, rotating baking sheet halfway through, until edges are golden, 25 to 30 minutes. Cool on a rack before serving.

Makes 8-10

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You’ll find another British scone recipe in these Royal Baby Scones.

This post is linked to:

Wine’d Down Wednesday

Happiness is Homemade Sunday

What’s for Dinner Sunday

Dishing It & Digging It

Full Plate Thursday

Thursday Favorite Things
 Funtastic Friday
Best of the Weekend
Pink Saturday
Snickerdoodle Create Bake & Create

Grace at Home

Friday at the Fire Station
Create, Bake, Grow and Gather

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