Prep 15 mins
Cook 15 mins
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.
- 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
- 3 tablespoons granulated sugar
- 1 1⁄2 teaspoons water
- 1 1⁄2 teaspoons vanilla extract
- Preheat your oven to 375°F Lightly grease (or line with parchment) two baking sheets, or a full-size or mini-scone pan.
- To 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.
- In 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.
- In 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.
- 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. 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.
- To 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.
- Yield: 8 to 18 scones, depending on your choice of pan.
My husband and children being British, I've baked scones for years; I'm hard pressed to actually call these "scones"...more like little tea cakes. That said, they are lovely, delightful and simply easy to toss together. I used the tablespoon cookie scoop, so I ended up with the recommended amount AND I added my K.A. Secret Ingredient...3 drops of Fiori di Sicilia. That, plus the strawberries made these "scones" smell like Heaven was at my back door. These are very moist, very soft and cake-like; personally, I enjoy scones with a bit more resistance to them. However, they were gone in 1 hour's time and everyone who tried them enjoyed them. I refused to use the microwave for the glaze so I used my 6" cast iron skillet to make the sugar glaze and glad that I did; it kept the remainder nice and warm so it was still usable for the 2nd batch. I'll certainly make these again but I won't call them scones: they'll be renamed Strawberry and Cream Tea Cakes. And a word of warning: this is a VERY WET DOUGH!!! I would caution against using frozen strawberries or it might turn out too wet to bake well. I'll stick to fresh, firm berries to make this recipe, again.
I had to make these as soon as I saw the recipe! In fact, I KNEW instinctively that I needed to double this recipe...BecR, these are like perfect little strawberry shortcakes in a perfect little package...PERFECT!!! I used heavy cream...made 24 scones in 14 minutes...enough to share with neighbors!
Whichever reviewer said these are like strawberry shortcakes was right on. Like the classic biscuit kind topped with fresh whipped cream. I baked mine too long and they were still amazing. My husband and I ate half of them on a Sunday morning and had to give the rest away so we wouldn't eat them all. I made the strawberry butter from Strawberry Sweetheart Streusel Muffins to spread on them which was the icing on the cake. Am making them again now and will certainly come back to this recipe again and again. Thanks for posting!