You can thank my co-worker who casually mentioned having recently eaten a really good strawberry scone – soft not hard – and more or less said that if I ever make any, she’d like to try one to compare. Challenge accepted! (My coworkers know how to get me to bake!) I already had my Peach Scone recipe, and with a few minor tweaks, these Strawberry Scones were born. A soft, tender scone, dotted with fresh strawberries, finished with a simple glaze.
TIPS: Since you’re baking, if you don’t have heavy cream, you can substitute milk and melted butter – 1 cup = 3/4 cup milk + 1/4 cup melted butter – mix thoroughly. When baking the scones, do not over crowd them on the baking sheet, as they spread out slightly when they bake. This scone dough is very light, delicate and a little sticky, so keep extra flour on hand to dust the counter tops, your hands, the dough, etc.
Strawberry Scones
18 medium/large scones or 36 small scones
Ingredients
12 tablespoons unsalted butter, diced and chilled
4 cups (20 ounces) all-purpose flour
1 cup (7 ounces) sugar
2 tablespoons plus 2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 ½ cups heavy cream
2 cups diced strawberries
Glaze, Optional
2 cups powdered sugar
3-5 tablespoons milk
1 teaspoon vanilla
Directions
- Arrange an oven rack to the middle of the oven and preheat to 400 F. Line two baking sheets with parchment paper.
- Dice butter then place in a bowl and put in the freezer for 2 minutes.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add butter to bowl and using a pastry blender, cut butter into flour until it’s the size of peas – no overly large chunks.
- In a small bowl, whisk together eggs and heavy cream. Add to dry ingredients and stir just until combined. There will be bits of flour that don’t mix in.
- Turn dough out onto a well floured work surface. Gently pat down into a long, flat rectangle, about 12″ by 5″.
- Sprinkle about half of the strawberries on top of dough, then fold dough in on itself and gently pat flat.
- Sprinkle the remaining half of the strawberries on top of the flattened dough and fold until the strawberries are evenly distributed throughout the dough, about 3-4 times. Gently pat dough down into a 12″ by 5″ rectangle.
- Cut the dough in half lengthwise (2 – 12″ by 2 ½” squares) and then in quarters vertically, creating 8 – 2 ½”- by 3″ rectangles. Cut each of those rectangles in half diagonally, creating 18 triangles. Stop here for medium/large triangles. For smaller scones, cut those triangles in half again creating 36 smaller triangles.
- Place scones on baking sheet and bake until golden, about 25-35 minutes for the large scones or 15-20 minutes for the small scones. Rotate the baking sheet half way through baking. Do not over crowd the scones on the baking sheet, they spread out as they bake.
- Let cool, glaze and serve immediately.
Glaze the scones when they’re cool to touch, about 15-20 minutes. In a small bowl, combine powdered sugar and 2 tablespoons of milk, whisking until smooth. Add milk/powdered sugar as necessary to thin/thicken. Using a spoon, drizzle glaze onto each scone, letting it drip down.
