Strawberry Cream Scones

Strawberry Cream Scones

Today it's rainy, dreary and dark.  Probably our first day like this all summer!  It's been a very dry summer.  I enjoy days like this after a long run of hot, sunny days.  It's a nice break.  Plus, our garden desperately needs the water!  I am secretly really looking forward to fall and winter.  This summer has been really intense and pretty stressful, so the change of season and pace will be welcomed with open arms! 

Strawberry Cream Scones

Since it is a rainy day, I thought these strawberry cream scones would be a bright and cheery addition to the morning.  I made these earlier this summer when my lilacs were in full bloom, but I really need to make them again.  Especially since native strawberries will soon be unavailable.  These scones are tender, full of flavor and each bite reveals a little explosion of fresh strawberries.  You definitely don't want to substitute frozen strawberries here, because the flavors just won't be the same, or as good.  If this recipe makes too many scones for you, you can always freeze the leftovers!

Strawberry Cream Scones
Strawberry Cream Scones

Strawberry Cream Scones

Yield: about 7 scones

  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/3 to 1 1/2 cups heavy cream plus more for brushing the top
  • 1 cup coarsely chopped fresh strawberries

Directions

Preheat oven to 425°F.  Line a baking sheet with a silpat or parchment paper and set aside.

In a medium bowl, whisk together the flour, baking powder, salt, and sugar.  Set aside.

In a liquid measuring cup, whisk together the vanilla extract and 1 1/3 cups cream. Pour the cream mixture into the dry ingredients and mix until just incorporated.  Gently fold in the chopped strawberries.  Add more cream, 1 tablespoon at a time, if the dough is too dry.

Place the dough onto a lightly floured work surface.  Gently knead the dough into a circle and press the disk out into a 3/4 inch thickness.

Using a circle biscuit cutter about 2-3 inches wide, cut out the dough and place on the prepared baking sheet, spacing 2 inches apart.  Gather any scraps of dough together and gently form into a ball and then pat out into a circle again.  Cut out circles again until the dough is all gone.  Brush each circle with cream.

Place in the preheated oven and bake for 15-18 minutes or until golden brown.  Remove from the oven and serve warm.

 

Source: Adapted from King Arthur Flour, via Joy the Baker