Tuesday, April 23, 2013

Strawberries and Cream Scones

Man this blog is such a dusty site these days!  Life is full in our neck of the woods and blogging has definitely taken a back seat.  Oh well, I'm happy when I can get on here and write, because it inspires me to get back sooner!  I found this recipe for scones last year and have already made them a lot!
The last time I made them I used boysenberries instead of strawberries and they were SO GOOD!  Definitely a versatile scone recipe, so feel free to play around with fruit or even some chocolate chips...I love a good chocolate chip scone.

I found this recipe HERE and although she calls them Strawberry Shortcake Scones, I played with the name because the main ingredients are Strawberries and Cream...so it only seemed fitting :)
I doubled the recipe which is why in my pictures I have 2 baking sheets of scones!

Strawberries and Cream Scones {makes 12 scones}


  • 2 Cups all-purpose flour
  • 1 T. baking powder
  • 3 T. sugar
  • 1/2 tsp salt
  • 5 T. chilled salted butter, cut into 1/4 inch cubes (freeze butter for 30 min. and it's easier to cut)
  • 2 small baskets of strawberries, hullled and quartered 
  • 3/4 cup cream or half & half 
  • 3 Cups powdered sugar, sifted
  • 1/4 cream or half & half
  • 1 tsp. vanilla
  Preheat oven to 425 degrees and line large baking sheet with parchment; set aside. 
(*To freeze scones see note below)
In a mixing bowl, or food processor, combine the flour, baking powder, sugar and salt.  Add butter and cut in with fork, or pulse with food processor until mixture resembles crumbs.  Be sure not to over mix as you don't want the butter to soften.  Toss in strawberries and coat lightly with mixture.  Add cream and fold together gently until mixture just begins to come together.  

Turn dough onto floured surface and gently pat together into a 1-inch thick rectangle.  Using a sharp knife, cut dough into six squares then cut the squarers on the diagonal to make 12 scones.  They don't have to look perfect, because they will taste amazing!!

Place scones on prepared baking sheet and bake for 16-18 minutes or until scones are slightly golden on top.  Place a cooling rack on top of a sheet of parchment or foil.  Once scones are finished, place them on the cooling rack for about 10 minutes.  They don't have to be completely cool before glazing.  
To make the glaze, whisk together the sifted powdered sugar, cream and vanilla.  If the glaze is too thick you can add just a little more cream OR if it's too thin, just add a little more powdered sugar to find the right consistency.  

To glaze, take a large tablespoon and drizzle glaze over each scone, OR you may take each scone and dip the top of the scone into the glaze and return it to the cooling rack to set.  The parchment or foil will catch the drips.  The glaze will set when scones have cooled.  
Serve the scones warm or at room temp.  ENJOY!

*If you want to make the scones the day before, just make the 
dough, cut into shape and place on parchment lined baking sheet.  Place foil on top of scones and put in freezer.  Remove from freezer just before baking and bake for about 18-20 min. or until golden on top.  

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