Searching for the seasonal scones to make for a weekend breakfast, look no further than the strawberry and cream scones. I make them at the spur of the moment. I love it because the strawberry scones are spot on in so many ways. Nothing better than the contentment in having the vivid, colorful and flavorful strawberry scones with a cup of morning coffee. Best of all, the scones can be whipped up in short order. It’s well worth the effort.
The science of making scones is well known. In the nutshell, you need to keep the ingredients cold. Keep in mind that the least amount of manipulation in mixing the dough, the fluffier the scones get.
Furthermore, the versatility of the dough can’t be overstated. A few days ago, I make the cheddar and scallion savory scones, which are big hits for my family. Give the savory scones a try, you won’t be disappointed.
The approach in making the strawberry scones differs in two ways. First, you make a strawberry cream. To top the dough, you use a glaze by combining granulated sugar and vanilla extract. Rather than the usual confectioners’ sugar, granulated sugar and a high percentage of vanilla, as the topping gives the scones a delicately crispy and shiny finish.
Strawberry and Cream Scones | King Arthur Baking
These tender scones, studded with fresh strawberries, sport an unusual glaze. Based on granulated sugar rather than confectioners', and tinted gold by a very high percentage of vanilla, the topping gives the scones a delicately crunchy finish. They're the perfect vehicle for a dollop of double Devon cream and a dab of jam — strawberry-rhubarb, please.
Ingredients
- FOR THE SCONES:
- 1/2 cup (71g) strawberries, diced, fresh preferred
- 1/4 cup (50g) granulated sugar
- 2 tablespoons (28g) half-and-half or light cream
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour or 2 cups (227g) King Arthur Pastry Flour Blend
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 6 tablespoons (85g) butter, cold, cut into pieces
- 1 large egg
- 2 teaspoons King Arthur Pure Vanilla Extract
- a few drops King Arthur Fiori di Sicilia, optional
- 2/3 cup (99g) strawberries, diced, fresh preferred
- FOR THE GLAZE:
- 3 tablespoons (35g) granulated sugar
- 1 1/2 teaspoons King Arthur Pure Vanilla Extract
- 1 teaspoon water
Instructions
Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets, or a full-size or mini-scone pan.
MAKE THE STRAWBERRY CREAM: In a blender or food processor, process 1/2 cup of the strawberries with the sugar and half-and-half or cream until the mixture is smooth. Set it aside.
MIX THE DRY INGREDIENTS: In a large bowl, whisk together the flour, salt, and baking powder.
CUT IN THE BUTTER: Work in the butter, using a mixer, your fingertips, a fork, or a pastry blender; the mixture should be unevenly crumbly.
MIX THE WET INGREDIENTS: In a separate bowl, whisk together the strawberry/cream mixture, the egg, the vanilla extract, and the Fiori.
MAKE THE DOUGH: Add this mixture to the dry ingredients, stirring until the dough just barely starts to come together.
FOLD IN THE STRAWBERRIES: Add the 2/3 cup diced strawberries, gently folding them in; the dough will be quite sticky.
DIVIDE THE DOUGH: Drop the dough by heaping tablespoonfuls onto the prepared baking sheets; each scone should be about the size of a golf ball. A tablespoon cookie scoop is exactly the right size for this task. Or divide the dough among the compartments of the scone pan of your choice.
MAKE THE GLAZE: Make the glaze by stirring together the sugar, water, and vanilla until smooth. Drizzle some atop each scone.
BAKE: Bake the scones until they're just beginning to turn golden brown around the edges, 15 to 16 minutes (on a baking sheet or in a mini-scone pan), or 18 to 20 minutes (in a standard scone pan). Break one scone open, just to be sure; they should be moist (but not gummy) at the center.
Serve scones warm. Or allow them to cool completely, and store airtight at room temperature. Just before serving, reheat very briefly in the microwave, or for 5 to 10 minutes, tented with aluminum foil, in a preheated 350°F oven.
Notes
https://www.kingarthurbaking.com/recipes/strawberries-cream-scones-recipe
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