Strawberry and Cream Scones

by | May 20, 2019 | Breakfast

We’re celebrating National Strawberry and Cream day with a delicious option – classic scones with a perfectly crunchy exterior, soft, sweet fruit-filled interior, topping with a fresh cream icing.

 

INGREDIENTS:
2 cups all-purpose flour
1 tablespoon baking powder
½  teaspoon salt
1/3  cup granulated sugar
6 tablespoons cold butter, cubed
½  cup heavy whipping cream, plus more for the top of the scones
1 large egg
1 teaspoon vanilla extract
¾ cup chopped strawberries
2 tablespoons turbinado sugar

 

For the glaze:
INGREDIENTS:
1 cup powdered sugar
1-2 tablespoons whole milk
1 tablespoon heavy whipping cream
½  teaspoon vanilla bean extract

 

INSTRUCTIONS:

Preheat oven to 400°F. Line a large baking sheet with parchment.

 

Add to a food processor the flour, baking powder, salt, and granulated sugar. Pulse several times to break up any clumps and combine the ingredients. Add in the cubed cold butter and pulse until you have small pea sized crumbs. Pour to a large bowl and set aside.

 

In a small bowl, whisk together the heavy whipping cream, egg, and vanilla extract until combined. Pour the egg mixture over the flour/butter crumbs and gently mix with a wooden spoon until the dough just starts to come together. Add in the chopped strawberries and gently fold them into the mixture. With your hands, work the dough into a ball shape in the bowl.

 

Cut the dough ball  into eight pieces, then form each piece into a ball and place on the baking sheet. Gently  Flatten the ball of dough slightly and leave 2” between each one. Brush the tops of each dough ball with a little bit of heavy whipping cream and sprinkle with turbinado sugar.

 

Bake at 400°F for 18-20 minutes or until lightly golden brown. Remove from the oven and set aside to cool.

 

To make the glaze:

In a mixing bowl, whisk together the powdered sugar, 1 tablespoon of milk, heavy whipping cream, and vanilla extract together until well combined and no lumps remain. If the glaze is too thick, add the extra milk or if the glaze is too thin, add a little extra powdered sugar and whisk until it has reached a thick, smooth consistency.

 

Drizzle the glaze over the 8 scones and allow to sit until set. Makes 8 scones.