Strawberry Cream Scones
I have just the recipe to help you use up some of those delicious summer berries! My strawberry and cream scone recipe, which is like breakfast and dessert all in one.
A tender, slightly sweet crumb studded with chunks of fresh strawberries and sprinkled with some coarse sugar for an added bit of crunch. Then I finish the scones off with a sweet drizzle of cream glaze! I also recommend slicing one of these scones in half and topping it with some fresh whipped cream and sliced strawberries for a fun take on the strawberry shortcake!
Strawberry Cream Scones
Source: Ashley Marie’s Kitchen
Yield: 8 scones
- 2 cups of all -purpose flour. plus more for dusting
- 1/2 teaspoon of salt
- 1 teaspoon of baking soda
- 2 teaspoons of cream of tartar
- 2 and 1/2 tablespoons of granulated sugar
- 4 tablespoons of cold unsalted butter, cut into cubes
- 1 cup of fresh strawberries, chopped
- 1/2 cup + 2 tablespoons of heavy cream, plus more for brushing the tops
- 1 large egg, beaten
- 1 teaspoon of pure vanilla extract
- turbinado sugar for sprinkling
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
In a large bowl sift together the flour, salt, baking soda, cream of tartar and sugar. Add the cubed butter and cut it into the flour mixture until crumbly and some pea sized pieces of butter remain.
Gently mix in the strawberries by hand to incorporate. Make a well in the center of the flour and strawberry mixture. Pour in the cream, vanilla and beaten egg and mix everything together until just combined. Make sure not to over mix, as the scones will become tough. (I used my hands to mix the dough to minimize breaking the strawberries.)
Transfer the dough to a lightly floured work surface and pat the dough into a round with a 1-inch thickness. If the dough is a bit shaggy you can gently knead the dough 3- 4 times to further incorporate the ingredients. Cut the dough into 8 triangles and place them onto your parchment lined baking sheet. Brush the tops with some heavy cream and sprinkle with some turbinado sugar.
Bake the scones for 15 -20 minutes until golden brown and firm to the touch. let the scones cool on the baking sheet.
While the scones cool you can get started on the glaze.
Note: for a thinner glaze add more heavy cream, for a thicker glaze add more confectioners sugar.
- 1/2 cup of confectioners sugar, sifted
- 2 tablespoons of heavy cream
- 1/4 teaspoon of pure vanilla extract
In a small bowl mix together the sugar, heavy cream and the vanilla extract until combined and smooth. Drizzle the glaze over the cooled scones and enjoy!
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