There are few things I love more than waking up earlier than the rest of my house to spend some quiet time alone. I usually meditate, read a devotional, do some yoga, and, if time permits, I get my hands dirty in the kitchen. I usually gravitate toward scones in this time because they are incredibly easy, pretty quick and you can throw anything you want into them. This time around I had some strawberries that were on the verge of going bad, so these Strawberry Cream Scones were born.
These scones aren’t overly sweet and the strawberries bring the perfect amount of tart bite. The cream glaze should be added liberally because it’s heavenly. You can use frozen or fresh strawberries, I used fresh because it is what I had on hand.
These are best straight out of the oven. There is truly nothing like a warm scone for breakfast! If you don’t want to make these in the morning you can make them the night before and leave them in the fridge until you’re ready to bake. If you’re using frozen strawberries I suggest freezing the scones until you are ready to bake.
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Strawberry and Cream Scones
- 3 cups (360 grams) all-purpose flour
- 1/3 cup (66 grams) granulated sugar
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 sticks (170 grams) unsalted butter cold and cubed
- 2 cups (334 grams) strawberries cubed
- 1 teaspoon vanilla extract
- 1 1/4 cup buttermilk
- 1 cup (113 grams) powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream or milk
- Preheat the oven to 425 degrees (F). Line a baking sheet with parchment paper or a silicone mat. Set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Using clean, dry hands, work the butter into the dry mixture. There should be pea-sized pieces of butter with a few slightly larger chunks. Add the strawberries. Stir to combine.
- Make a well in the center of the dry ingredients and add the vanilla and 1 cup of the buttermilk. Begin to stir and add the last 1/4 cup slowly, you may not need all of it. The mixture should not be too wet.
- Turn the mixture out onto a clean and floured surface and gather the dough together. Pat the dough into a circle about 1 inch thick. Using a sharp knife, cut the circle into equal-sized triangles and place on the prepared baking sheet.
- Bake the scones for about 12 minutes or until lightly browned. Let the scones cool slightly before glazing.
- In a small bowl combine the powdered sugar and vanilla. Add the heavy cream or milk one tablespoon at a time, whisking until free of lumps and a runny consistency.
- Use a fork or a spoon to drizzle the glaze over the scones.
Strawberry Cream Scones
- Preheat oven to 425 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt to remove any clumps.
- Add the cold, cubed butter and, using your hands, start to work it into the dry ingredients. You’ll basically be pinching it with your fingers until it is the consistency of bread crumbs. You can definitely just use your hands to do this part, but if you want to speed up the process I suggest using a bench scraper (I use this one). If you use a bench scraper you can turn the mixture out onto a clean surface and use it to cut the butter into the dry ingredients. Add the strawberries and combine.
- Make a well in the center of the dry ingredients and pour in the vanilla and 1 cup of the buttermilk. Begin to stir and only add the last 1/4 cup as needed. Combine the mixture until the dry mixture is just barely wet. I use my hands for this part. Make sure that you don’t knead the dough! You just want to gently combine the ingredients.
- Turn the mixture out onto a floured surface. Pat the dough into a circle about 1 1/2 inches thick. Using a sharp knife or a bench scraper, cut the circle into 8-10 even triangles. Place the scones on the prepared baking sheet and bake for 10-12 minutes. Remove from oven and allow to cool.
- In a small bowl add the powdered sugar and the vanilla. Add the heavy cream or milk one tablespoon at a time. Whisk to combine until the glaze is free of lumps and a runny consistency. If the glaze is too thick it will be hard to drizzle.
- Use a spoon or a fork to drizzle the glaze over the scones.
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