When I visit a bakery, I am always looking for some scones in the display cases. I love them! There is an endless variety of flavors and textures – I never tire of looking at them, and of course, tasting them! If you have had a scone and thought that it was “dry” – then you have not had a really good scone! Dry is for biscotti. My chocolate scones came out so well, I wanted to try another version by modifying that recipe. It has all of the qualities I love about a scone – crispy, crumbly edges, but is still soft and tender on the inside. A perfect breakfast treat! I thought it would be an amazing foundation for a strawberry scone, with fresh cream. It will be topped with a sweet glaze, which will pull all of the flavors together!
Here are the “rules” for my strawberries and cream scones:
Ingredients:
2 c all purpose flour
1/2 c granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 c unsalted COLD butter
1/2 c plus 4 Tbsp heavy cream
1 large egg
1 1/2 tsp vanilla
1 c chopped, fresh strawberries
Preheat oven to 375 degrees.
Combine dry ingredients, stir together, and set aside.
The best way I have found to incorporate the butter into the dough, is by “shaving” it using a box grater. Much more effective than cutting it into pieces! This will create the perfect size butter bits, that will give you that amazing tender texture on the inside of the scone.
Blend the butter bits into the dry ingredients, using a pastry cutter, and set aside. In another bowl, combine the heavy cream, egg, and vanilla. Blend gently with a fork. Pour over the butter and dry ingredients. Add strawberries. Use a rubber spatula, to fold the mixture together.
You can use a little more cream only if necessary (1 Tbsp at a time), until it comes together into a firm dough. I don’t usually need to do this, as the dough should not be “wet”. Sprinkle flour onto a cutting board. Use your floured hands as little as possible – to avoid melting the butter – and gently form the dough into an 8″ round patty, about 3/4″ thick.
Cut the dough into 8 equal pieces, like a pie! Place the scones on a parchment covered cookie sheet.
Brush the tops of each scone with a little heavy cream.
Bake at 375 degrees for 20 – 25 min. They will be lightly browned on the bottom and edges. Do not over-bake.
Cool for at least 15 min. Mix the glaze: 1 c powdered sugar and enough milk or half and half, to make a pourable glaze. (about 2 Tbsp or more).
Drizzle over scones. Dry completely. These will keep in the refrigerator for about a week, but will also freeze well for up to 3 mo.
