Strawberries and Cream Scones
I like scones. A lot. As in I make them a little too frequently, especially on the weekends. I have tried many different flavors along the way, some I make again, and others not so much. But these strawberries and cream scones – oh my. They are hands down my favorite out of any I’ve ever tried. I realize this is a bold statement, but I really think you need to try these out as soon as possible, especially while strawberries are still in season.
We scarfed these down in record time – they are especially good when still warm from the oven. The strawberry flavor is definitely prominent and the vanilla glaze that seeps into the warm scones makes these truly awesome. I may have even licked my plate to make sure I got all the crumbs. I was a little embarrassed at first, but looked over to see my husband doing the exact same thing.
I was planning on making a vanilla bean glaze to drizzle on these scones, but much to my dismay realized that I was out of vanilla beans when I went into my cabinet to grab one. I adjusted the recipe to make the vanilla glaze shown below, but I have a feeling I’ll have to make these again soon to try out that other version. Can you tell I’m just trying to find an excuse to make these again as soon as possible?
- ½ cup plus ⅔ cup diced fresh strawberries, divided
- ¼ cup granulated sugar
- 2 tablespoons half and half
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- 6 tablespoons cold unsalted butter, cut into small chunks
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup confectioners’ sugar
- 2 teaspoons vanilla extract
- pinch of salt
- few teaspoons whole milk
- To make the scones, preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
- Add the ½ cup strawberries, granulated sugar and half and half to a food processor or blender. Process until smooth and set aside.
- Whisk together the flour, salt and baking powder in a large bowl. Using your fingers, two knives or a pastry blender, cut the butter into the flour. Continue until the mixture resembles even-sized crumbs. In a small bowl, whisk together the strawberry puree, egg and vanilla extract. Add the wet ingredients to the dry ingredients, using a fork to stir until the dough comes together. Don’t over mix (the mixture will be on the drier side but stop when it comes together).
- Gently fold in the remaining ⅔ cup strawberries. Drop the dough onto the prepared baking sheet (I used my muffin-sized dough scoop – which holds about ¼ cup of batter).
- Bake for about 16 to 18 minutes, until the scones just start to turn golden brown. Remove from the oven and let cool for a few minutes before adding the glaze.
- To make the glaze, add the confectioners’ sugar, vanilla extract and salt to a small bowl. Slowly whisk in the milk, one teaspoon at a time until it reaches your desired consistency (I used about 3 to 4 teaspoons of milk). If it becomes too thin, add in more powdered sugar. Drizzle the glaze over warm scones.
Scones barely adapted from King Arthur Flour. Glaze adapted from Pioneer Woman.