Strawberries and Cream Scones
Classic crumbly fresh strawberry scones topped with vanilla cream glaze.
Ingredients
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter very cold, cut into tiny pieces
- 1 large egg
- 1/2 cup whole milk
- 2 tablespoons heavy cream
- 1 cup fresh strawberries hulled and quartered
- 1 large egg beaten
- 1 teaspoon water
- 2 tablespoons granulated sugar for sprinkling
- 3/4 cup confectioners' sugar
- 1 teaspoon vanilla bean paste
- 1/8 teaspoon salt
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a large bowl combine the flour, salt, baking powder, baking soda, and granulated sugar and whisk until evenly mixed.
- Add the cold butter pieces to the flour mixture and cut them in with a pastry cutter, two forks, or your fingers until the mixture resembles coarse meal with pea sized bits of butter.
- In a small bowl whisk together 1 large egg, the whole milk, and 2 tablespoons heavy cream, then pour this mixture over the flour and butter.
- Use a fork to gently stir until the dough looks shaggy and just moistened with no dry flour at the bottom of the bowl.
- Gently fold in the strawberries with a rubber spatula, taking care not to mash them.
- Turn the loose dough out onto a lightly floured work surface and gently knead a few times until it just comes together, then pat it into an 8 inch circle.
- Cut the dough circle into 8 equal wedges and transfer them to the prepared baking sheet, spacing them about 2 inches apart.
- In a small bowl stir together the beaten egg and water, then lightly brush the tops of the scones with this egg wash and sprinkle them with the 2 tablespoons granulated sugar.
- Bake the scones for 18 to 20 minutes, until the tops are light golden brown and the bottoms feel set.
- Let the scones cool on the baking sheet for 10 minutes while you prepare the glaze.
- In a small bowl whisk together the confectioners' sugar, vanilla bean paste, 1/8 teaspoon salt, and 2 tablespoons heavy cream until smooth and pourable.
- Drizzle the vanilla cream glaze over the warm scones and serve.
Notes
- Keep the butter very cold for the flakiest texture; you can chill the cut butter pieces in the freezer for 10 minutes before mixing.
- For cleaner cuts and less strawberry juice in the dough, use firm ripe berries and pat them dry before folding into the dough.
- For cleaner cuts and less strawberry juice in the dough, use firm ripe berries and pat them dry before folding into the dough.