1/2 Photos of Strawberry and Cream Scones
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 nicely crunchy finish. They're the perfect vehicle for a dollop of double Devon cream and a dab of jam (try strawberry-rhubarb or my strawberry jam Grandmother's Strawberry Jam). Strawberry and Cream Scones are great served warm, slathered in Honey Thyme Butter Honey Thyme Butter or my Homemade Lemon Clotted Cream Homemade Lemon Clotted Cream. From KingArthurRecipes.com.
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Units: US | Metric
- 1/2 cup diced fresh strawberries
- 1/4 cup half-and-half or 1/4 cup light cream
- 2 cups king arthur unbleached all-purpose flour or 2 cups mellow pastry blend
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 6 tablespoons cold butter, cut into pieces
- 1 large egg
- 2 teaspoons vanilla extract
- 2/3 cup diced fresh strawberries
- 1Preheat your oven to 375°F Lightly grease (or line with parchment) two baking sheets, or a full-size or mini-scone pan.
- 2To make the scones: In a blender or food processor, process 1/2 cup of the strawberries with the half and half or cream until the mixture is smooth. Set it aside.
- 3In a large bowl, whisk together the flour, salt, sugar, and baking powder. Cut in the butter, using your fingertips, a fork or a pastry blender.
- 4In a separate bowl, whisk together the strawberry/half and half mixture, the egg, and the vanilla extract. Stir this mixture into the dry ingredients. Add the 2/3 cup diced strawberries and stir just until everything is well-combined. This is a wet, sticky dough, good for drop scones.
- 5Drop 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. Bake the scones until they're golden brown, 15 to 16 minutes (on a baking sheet or in a mini-scone pan), or 18 to 20 minutes (in a standard scone pan). Remove the scones from the oven when they're beginning to brown around the edges. Break one open, just to be sure; they should be moist, but not gummy, at the center.
- 6To make the topping: As soon as you remove the scones from the oven, make the topping. Combine the sugar and water in a very small (e.g., 1/4- to 1/3-cup size) microwave-safe bowl, stirring until the sugar is moistened. Heat in the microwave for 20 to 30 seconds, until the mixture is bubbly. Carefully remove from the microwave (sugar syrup is very hot), and stir in the vanilla. Stir until the mixture smoothes out. Drizzle or brush the topping over the hot scones.
- 7Yield: 8 to 18 scones, depending on your choice of pan.
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Nutritional Facts for Strawberry and Cream Scones
Serving Size: 1 (739 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 264.2
- Calories from Fat 94
- Total Fat 10.4 g
- Saturated Fat 6.2 g
- Cholesterol 48.9 mg
- Sodium 370.6 mg
- Total Carbohydrate 37.4 g
- Dietary Fiber 1.2 g
- Sugars 12.3 g
- Protein 4.4 g