We could all use a little joy these days, and these Strawberry Cream Scones are a joy to make. Easy & Delicious! We love easy & delicious!! The perfect companion for your afternoon tea, or morning brunch.
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup granulated sugar
- ½ cup salted butter, VERY cold and cut into small cubes (see method below)
- 1 large egg
- 1/2 cup whole milk
- 2 tablespoons heavy cream (35%)
- 1 cup fresh strawberries, hulled & quartered
___ For egg wash ___
- 1 large egg, beaten
- 1 teaspoon water
- 2 tablespoons coarse sugar, for sprinkling
___ For glaze ___
- 1 tablespoons heavy cream
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- Tiny pinch of salt (1/8 teaspoon or less)
- Pre-heat oven 400⁰ f (200⁰C). Line a baking sheet with parchment paper and reserve until needed.
- In a small bowl whisk together egg wash: egg and water and reserve, cold.
- In a large bowl add flour, salt, baking powder, baking soda and sugar then whisk to combine.
- Cut in ice cold butter. Technique 1: two knives to chop and press the butter into the flour. Technique 2: add dry ingredients into your food processor and pulse in the butter cubes, two or three at a time. Technique 3: add butter to dry ingredients then, work it with the tips of your fingers, pressing and rubbing the butter into the flour. (This is my preferred method. This way I can feel any remaining lumps of butter. You can never go wrong with old school technique!) The result should be a course, sand-like texture.
- Add milk & cream to scone dry base. Use your hands or a wooden spoon to begin to press your dough together. While the dough is still slightly dry, add your strawberries to dough. Gently press to combine into a rough mass.
- Turn out raggy dough onto a floured surface. Lightly ‘knead’ to form flat disk, about 1 inch thick. If dough seems too dry dampen hands with water and lightly press it into shape. Cut into eight equal(ish) pieces.
- Gently transfer cut scones to waiting prepared baking sheet. Brush with waiting egg wash with a pastry bush. Sprinkle liberally with coarse sugar. Pop those bad-boys in the pre-heated 400⁰ f (200⁰C) and bake for 15 – 18 minutes, or until lightly browned.
- Remove and cool on rack. Meanwhile add icing sugar, cream, vanilla and a dash of salt into another small bowl and stir vigorously with a spoon until smooth. When cool, drizzle with glaze. Serve. Listen to everyone rave. Pat yourself on the back and say “Well, that was EASY… and DELICIOUS!”
FYI: a “cup” is a relative term for strawberries. Maybe a little OVER a cup – a cup-ish!
- Category: Breakfast
- Cuisine: English