Strawberries and Cream Scones

• Vegetarian

• Produce

  • 1 cup Strawberries, fresh

• Refrigerated

  • 2 Egg, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3/4 cup Confectioners' sugar
  • 1/3 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 Tiny pinch Salt
  • 2 tbsp Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 stick Butter, unsalted
  • 4 tbsp Heavy cream
  • 1/2 cup Whole milk

• Liquids

  • 1 tsp Milk or water

Found on bakerbynature.com

Description

Directions

• Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
• In a large bowl combine flour, salt, baking powder, baking soda, and sugar; mix well to combine.
• Cut the butter into small cubes then work it into the mixture (using your fingers, two forks, or a pastry cutter) until lit resembles a coarse meal.
• In a small bowl whisk together the egg milk, and cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened.
• Add strawberries and using a rubber spatula gently fold them into the dough. Don’t worry if some of the berries break up a bit.
• Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle. *You may need to knead the mixture a few times to get it to a workable texture.
• Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2 apart.
• Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
• Bake for 18 minutes, or until light golden brown.
• Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.
• For the glaze:
• In a small bowl whisk together the heavy cream, confectioners sugar, vanilla, and salt. Drizzle over semi-warm scones and serve at once.

Nutrition