One of my favorite warm weather treats is a bowl full of fresh berries sprinkled with sugar and swimming in thick heavy cream. These scones are a bowl full of sugared strawberries of cream, in pastry form.
This scone recipe produces the most tender, soft scones you could ever wish for. The tops are browned and crisp, but the inside is just perfectly soft and full of fresh strawberries.
As if the scones weren’t good enough on their own, The tops are dipped in a glaze made with heavy cream. This glaze is thick and rich and really gives the scones that “strawberries and cream” flavor.
You can cut the scones into circles or squares before baking, they don’t have to be in wedges. These are best eaten the day they are baked, seeing as the fresh strawberries will become soggy if kept too long. Not that they would last more than a few minutes anyway.
I’m guest posting over at Just Between Friends today, so head on over HERE for the Cream Icing recipe!
- 3 cups All Purpose Flour
- 1½ T. Baking Powder
- ¼ t. Salt
- 6 T. Sugar
- 6 T. Butter, cold
- 1½ C. fresh Strawberries, diced
- 1½ t. Vanilla extract
- 1½ c. Heavy Whipping Cream
- 1 recipe Cream Glaze
- Preheat the oven to 400 degrees. Line a baking sheet with tin foil.
- Combine dry ingredients in a medium mixing bowl.
- Cut the butter into the dry ingredients.
- Add strawberries to the mixture and toss through until distributed.
- Make a well in the center of the dry ingredients and pour the cream and vanilla into the well.
- Mix everything together(I use my fingers) until just barely combined. Do not over mix or scones will be tough.
- Turn the dough out onto a well floured surface. Gently press the dough down(berries squish easily!) and pat into a circle. Cut the circle into 12 wedges and place each wedge 2″ apart on baking sheet.
- Bake at 400 degrees for 5 minutes, then reduce the heat to 350 degrees and bake for about 10-12 minutes more. Remove when the scones are lightly browned.
- Cool on a wire rack.
- Drizzle tops of scones with cream glaze.
