Strawberry and Cream Scones

 

Tea today is in the garden with strawberry and cream scones served on my strawberry plate and mug from Pier 1. 

 

The recipe is from King Arthur Flour and it uses fresh strawberries.  These are drop scones and they have a glaze that is baked on. 

 

Scones

I freeze the leftovers, then thaw and reheat in the toaster oven.

• 1/2 cup diced fresh strawberries
• 1/4 cup granulated sugar
• 2 tablespoons half & half or light cream
• 2 cups flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 6 tablespoons cold butter, cut into pieces
• 1 large egg
• 2 teaspoons vanilla
• a few drops Fiori di Sicilia, optional (I used about 1 t. orange zest)
• 2/3 cup diced fresh strawberries

   

Glaze

• 3 tablespoons sugar
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon water

• 2 1/2 ounces diced fresh strawberries
• 1 3/4 ounces granulated sugar
• 1 ounce half & half or light cream
• 8 1/2 ounces) King Arthur Unbleached All-Purpose Flour or Perfect Pastry Blend
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 3 ounces cold butter, cut into pieces
• 1 large egg
• 2 teaspoons vanilla extract
• a few drops Fiori di Sicilia, optional
• 3 1/2 ounces diced fresh strawberries

Glaze

• 1 1/4 ounces sugar
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon water

Directions

• 71g diced fresh strawberries
• 50g granulated sugar
• 28g half & half or light cream
• 241 grams) King Arthur Unbleached All-Purpose Flour or Perfect Pastry Blend
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 85g cold butter, cut into pieces
• 1 large egg
• 2 teaspoons vanilla extract
• a few drops Fiori di Sicilia, optional
• 99g diced fresh strawberries

Glaze

• 35g sugar
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon water

             

1) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

 

2) To make the scones: In a blender or food processor, process 1/2 cup of the strawberries with the sugar and half & half or cream until the mixture is smooth. Set it aside.

 

3) In a large bowl, whisk together the flour, salt, and baking powder.

 

4) Work in the butter, using a mixer, your fingertips, a fork, or a pastry blender; the mixture should be unevenly crumbly.

 

5) In a separate bowl, whisk together the strawberry/cream mixture, the egg, the vanilla extract, and the Fiori (this is where I used the orange zest.)

 

6) Add this mixture to the dry ingredients, stirring until the dough just barely starts to come together.

 

7) Add the 2/3 cup diced strawberries, gently folding them in; the dough will be quite sticky.

 

8) 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.

9) Or make the scones about 1/4 cup size.

 

10) Make the glaze by stirring together the sugar, water, and vanilla until smooth. Drizzle some atop each scone.

 

11) Bake the scones until they're just beginning to turn golden brown around the edges, 15 to 18 minutes .  Break one scone open, just to be sure; they should be moist (but not gummy) at the center.

 

12) 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.

 

Yield: 8 to 18 scones, depending on size (I made 12 ).

I am sharing this with:

On the Menu Monday

Mix It Up Monday

Make It Pretty Monday

Tea Time Tuesday

Inspire Me Tuesday
Friends Sharing Tea
Tuesdays at Our Home
Let's Dish!

Full Plate Thursday
Share Your Cup
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Tablescape Thursday

Foodie Friday
Festive Friday Fiesta
Weekend Potluck

Pink Saturday

Seasonal Sundays 

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