Fresh Strawberry Scones
Servings: 8 servings
Ingredients
- 3 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ⅓ cup sugar
- 6 tbsp cold, unsalted butter, cubed
- 1⅓ cups chopped strawberries
- 1 egg
- 1 cup heavy cream
- 1 tsp vanilla
Strawberry Glaze
- ¼ cup whole strawberries
- ½ cup powdered sugar
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Add the flour, baking powder, salt and sugar to a food processor and pulse to combine.
- Next, add in the cubed unsalted butter and chopped fresh strawberries. Pulse, cutting the butter and fruit into the flour until they are both about the size of large green peas.
- In a separate bowl, whisk together the egg along with the heavy cream and vanilla.
- Pour the liquids into the food processor and pulse until the dough just comes together.
- Tip the dough out onto a hard surface that has been dusted with flour and using your hands, press the top and sides of the dough into a circle about 1¼ inches thick (just eyeball it). Using a pizza cutter, cut the circle into 8 equal-sized wedges and place the scones onto the baking sheet leaving ample room between the scones so that they brown evenly on the tops and sides.
- Bake for approximately 18 minutes or until golden brown. Cool the scones on a wire rack.
- While the scones cool, make the strawberry glaze. Puree ¼ cup of fresh whole strawberries in a blender until smooth. Add the puree to a bowl and whisk in ½ cup of powdered sugar. You are looking for a glaze that is thick, but can still be drizzled over the scones with a spoon. If you find the glaze is too runny, add more powdered sugar. If too thick, add a touch of milk. The consistency of the glaze will depend on how juicy the strawberries are.
- When the scones are cool to the touch, drizzle the glaze overtop of the scones and serve immediately. This recipe makes 8 large scones.