Strawberries And Cream Scones
It's almost strawberry season!! Hurrah! These Strawberries and Cream Scones are perfect for the warmer spring days, they're beautiful and downright delicious. The bright pink glaze, my favorite part, is all from the fresh, juicy, sweet berries. How cheerful!
Perfect for dessert, but you better believe this can be a perfect breakfast scone too!
Preheat oven. to 400* and place parchment paper on the baking sheet.
Dice the cold butter into cubes and set it in the freezer until ready to use.
In a large bowl, mix flour, baking powder, salt, and sugar.
Using a food processor, process the dry ingredients with the cold butter until it resembles sand. You can also use a pastry cutter or a fork for this process if you don't have a food processor. The idea here is to keep the butter very cold and not let it become too warm. Butter pieces in the dough are the key to flaky and tender scones. (It's like a science project with the heat and the fat and the flour).
Put mixture back in the bowl and place in the fridge for 10 minutes to get it nice and cold again.
In a smaller mixing bowl, whisk together heavy cream, egg and vanilla extract.
Stir the liquid ingredients in to the buttered flour mixture until a sticky dough forms. Add in the strawberries and fold in until combined. Dough will be lumpy and not uniform but should stick together. Work together with your hands if you need.
Dump out onto a floured surface and pat into a disc shape about 1 ½ inches thick.
Using a sharp knife, slice into 8 wedges and place on a baking sheet.
If you need to bake these later, simply cover and place in the fridge for up to 4 hours, or freeze them in an airtight container for up to 3 months.
Bake at 400* for 20-25 minutes until lightly golden. If you are baking from frozen, you can let them thaw in the fridge first (not at room temp, remember we want very cold butter) or you can bake frozen and add 5-10 minutes until lightly golden.
Unglazed baked scones can be frozen for up to 3 months
Remove from oven and let cool while you make the glaze. I let these cool completely before putting on the glaze.
In a large measuring cup, stir together the strawberries, melted butter, almond extract. Add in the powdered sugar and mix well. This will be very lumpy and powdery and thick. Let it sit while the scones cool and the sugar will pull the juices out of the berries and thin out the glaze. Just keep stirring occasionally until you get a nice glaze consistency.
Pour over scones and enjoy!
If you're a scone lover like me, you're definitely going to want to try these recipes:
Mini Pumpkin Scones with Maple Glaze
Cinnamon Chip Scones
Ingredients
For The Scones
- 2 cups flour
- 1 tablespoon baking powder did you know that 1 tablespoon = 3 tsp
- ½ teaspoon salt
- â…“ cup granulated sugar
- ½ cup salted butter cold and in cubes
- ½ cup heavy whipping cream
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup finely chopped fresh strawberries
For The GlazeÂ
- 2 cups powdered sugar
- 2 tablespoon melted butter
- ½ cup finely diced strawberries
- ½ teaspoon almond extract
Instructions
- Preheat oven. to 400* and place parchment paper on the baking sheet.
- Dice the cold butter into cubes and set it in the freezer until ready to use.
- In a large bowl, mix flour, baking powder, salt, and sugar.
- Using a food processor, process the dry ingredients with the cold butter until it resembles sand. You can also use a pastry cutter or a fork for this process if you don't have a food processor. The idea here is to keep the butter very cold and not let it become too warm. Butter pieces in the dough are the key to flaky and tender scones. (It's like a science project with the heat and the fat and the flour).
- Put mixture back in the bowl and place in the fridge for 10 minutes to get it nice and cold again.
- In a smaller mixing bowl, whisk together heavy cream, egg, and vanilla extract.
- Stir the liquid ingredients into the buttered flour mixture until a sticky dough forms.
- Add in the strawberries and fold in until combined. The dough will be lumpy and not uniform but should stick together. Work together with your hands if you need.
- Dump out onto a floured surface and pat into a disc shape about 1 ½ inches thick.
- Using a sharp knife, slice into 8 wedges and place on a baking sheet.
- If you need to bake these later, simply cover and place in the fridge for up to 4 hours, or freeze them in an airtight container for up to 3 months.
- Bake at 400* for 20-25 minutes until lightly golden. If you are baking from frozen, you can let them thaw in the fridge first (not at room temp, remember we want very cold butter) or you can bake frozen and add 5-10 minutes until lightly golden.
- Unglazed baked scones can be frozen for up to 3 months
- Remove from oven and let cool while you make the glaze. I let these cool completely before putting on the glaze.
- In a large measuring cup, stir together the strawberries, melted butter, almond extract. Add in the powdered sugar and mix well. This will be very lumpy and powdery and thick. Let it sit while the scones cool and the sugar will pull the juices out of the berries and thin out the glaze. Just keep stirring occasionally until you get a nice glaze consistency.
- Pour over scones and enjoy!