Strawberries and Cream Scones

Happy Spring!

I am so excited that it's finally Spring, but seeing as I am in CO, you never know what that means for the weather. This past weekend it was a bit chillier so my girls and I decided to bake together and we decided to use up our fresh strawberries and make these amazing Strawberries and Cream Scones. I found the initial recipe from "Baker by Nature". I changed a few things and will change a few things the next time I make them as well but I will definitely be making them again, they are AMAZING! 

First, we gathered all of our ingredients, my girls always get the measuring cups and spoons out for me and help with any ingredients they know and/or can reach in the pantry. 

We made the batter and kneaded it into an 8x8 circle. Also, these cutting mats from Pampered Chef are wonderful!

I then cut the scones into 8 equal triangles. Honestly I would cut them smaller next time, they are huge scones and too much for one serving, or you could always break them after they are cooked. 

We brushed the egg wash on them and sprinkled sugar on top, the original recipe called for 2 Tablespoons, I only used one and still thought it was too much, I would just start with one and sprinkle as much as you want to your liking. 

Then we baked them for about 20 minutes, let them cool on the pan for 10 minutes and drizzled the glaze on top.

Once they were cooled enough the whole family tried some and LOVED them! They are so good warm. 

I stored my leftovers in the fridge and the next day scones are amazing, however, the glaze after they have sat for a day it too much, it's too sweet and takes over the flavor. Next time I will definitely cut the glaze in half, if I even decide to use it at all, the scones are so good on their own they don't really need the glaze. 

Let me know if you try these and what you think! I hope you love them as much as my family and I did. 

The full recipe is listed below. 

Have a wonderful rest of your week!

Ingredients

 

• 2 and 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 stick (4 ounces) unsalted butter, cold and cut into pieces
• 1 large egg
• 1/2 cup whole milk
• 2 tablespoons heavy cream
• 1 cup fresh strawberries, trimmed and quartered

For the egg wash:

• 1 large egg, beaten
• 1 teaspoon water
• 1 tablespoons sugar, for sprinkling, or as much as you desire

For glaze (optional and so good without):

• 2 tablespoons heavy cream
• 3/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• Tiny pinch of salt (1/8 teaspoon or less)

Instructions

 

• Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
• In a large bowl combine flour, salt, baking powder, baking soda, and sugar; mix well to combine.
• Cut the butter into small cubes then work it into the mixture (using your fingers, two forks, or a pastry cutter) until lit resembles a coarse meal.
• In a small bowl whisk together the egg milk, and cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened.
• Add strawberries and using a spatula gently fold them into the dough. 
• Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle. *You may need to knead the mixture a few times to get it to a workable texture.
• Cut the dough into 8 wedges, or more depending on the size you want, and carefully transfer them to the prepared sheet, placing them 2" apart.
• Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
• Bake for 20 minutes, or until light golden brown.
• Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.

For the glaze:

• In a small bowl whisk together the heavy cream, confectioners' sugar, vanilla, and salt. Drizzle over semi-warm scones and serve.

For the storing:

• Store in Ziploc bag or air tight container in the fridge since their is heavy cream in the glaze.