Ingredients: |
Ingredients: For the scones:
2 cups all-purpose flour
¼ cup granulated sugar
1 T baking powder
½ t salt
6 T cold, unsalted butter (into ¼ inch cubes)
1 cup heavy cream, plus 1 T for brushing scones
1 t pure vanilla extract
1 cup chopped strawberries
2 T turbine do sugar (optional)
For the vanilla glaze:
1½ cups confectioners’ sugar
2 T milk
½ t put vanilla extract
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Directions: |
Directions:1. Preheat oven to 400ºF. Line large baking sheet with silicone baking mat or parchment paper
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt
3. Using a pastry cutter or your hands, cut the cold butter into the flour mixture. Mix until mixture resembles coarse meal, with a few larger butter lumps
4. In a small bowl, whisk together 1 cup heavy cream and vanilla extract. Pour liquid over the flour mixture and stir with spatula until dough begins to form. Don’t over mix! Gently fold in strawberries
5. Transfer dough to a floured surface and gently for into a ball. Pat it down to form a 1-inch circle, do so by gently pressing down on the dough. Don’t overwork! Work quickly so the butter doesn’t get too warm. Use a sharp knife to cute the scones into 8 triangles
6. Place scones on baking sheet and put in freezer for 15-20 minutes. This will prevent them from spreading while baking.
7. Remove scones from freezer and use a pastry brush to brush the tops with additional heavy cream. Sprinkle with turbinado sugar
8. Bake 18-23 minutes, or until they are golden brown on the bottom and around the edges. Let cool on baking sheet for 5 minutes before transferring to wire rack
9. Make the glaze by whisking the confectioners’ sugar, milk, and vanilla together until smooth. Drizzle generously over the cooled scones |
Personal
Notes: |
Personal
Notes: You can use any other fruit you desire
I also think you could form 2 balls, and cut to form smaller scones. They are a little big as the recipe calls, but perfect for a pastry treat.
Use all the glaze! It may seem like a lot, but it really adds to the scones, they need it for additional sweetness, I promise it won’t be too much!
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This recipe for Strawberry Scones is from