Cooking with Castroverde: Scones

Alex Castroverde, junior, creates scones for this weeks blog.

Alex Castroverde, junior, creates scones for this weeks blog.


For the scones:

  • 2 ½ cups of flour
  • 1 tsp of baking powder
  • ½ tsp of salt
  • 1 stick of butter
  • ¼ cup of sugar
  • ⅔ cup of milk

For sauces:

Strawberry jam:

  • 1 bin of strawberries (Usually a pound)
  • 1 cup of sugar (you can add more if you want it sweeter)
  • 1 stick of butter
  • ¼ cup of water

Creme Fraiche:

  • 1 cup of heavy cream
  • 1 tsp of buttermilk


  • Bowls
  • Spoon
  • Pan
  • Baking sheet
  • Silicon mat or a clean surface


    1. Cut your butter into tbsp and refrigerate it.
    2. Put all your dry ingredients in the mixing bowl and mix very well.
    3. Put the chunks of butter into the mixing bowl with the dry ingredients. With your hands, mix the butter with the flour by clumping the butter in your hands with the flour into a ball. Then crush the ball, and start all over until the mixture has crumbs.
    4. After that, add your dry ingredients into the bowl and mix it with the wooden spoon. The mixture will be done mixing once the mixture is sticking to the spoon.
    5. Place a baking sheet on your pan and spray it with nonstick spray. And preheat your oven to 425 degrees fahrenheit.
    6. Once that happens, place a silicon mat or grab a nonporous surface and sprinkle flour on the surface. Grab your dough and start kneading it with your hands for about 5 minutes.
    7. Grab a small chunk of dough (about 2 inches in diameter), and form it into a little triangle.
    8. Place the little triangle on the pan. Make sure your scones are about 1.5 inches apart.
    9. Once all the scones are on the pan, sprinkle them with some granulated sugar. Place the scones in the oven for 12 minutes or until they are golden brown. Once done, let them cool for 12 minutes.