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Strawberry Cream Scones

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Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 6 Tablespoons cold unsalted butter, cut into small cubes
  • 1 cup chopped ripe strawberries
  • 1/3 cup fresh blueberries
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream plus more for brushing the tops
  • sanding sugar or turbinado sugar for sprinkling

Details

Adapted from lickthebowlgood.blogspot.com

Preparation

Step 1

Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.

In a large bowl, whisk flour, baking powder, sugar and salt together. Mix to combine.

Add the cubed, cold butter to the flour. Using a pastry blender or two knives, cut the butter into the flour mixture until the butter is pea sized and the mixture is crumbly.

Gently stir in the strawberries and blueberries so that they are coated in the flour mixture. Stir in the heavy cream and vanilla extract just until the mixture comes together.

Place the dough onto a floured work surface and knead two to three times until a mass is formed, being careful not to over work the dough. Pat the dough into a flat disc about 10-inches wide and about 1-inch thick.

Using a sharp knife, a bench scraper or a pizza wheel, divide the round into 8 equal triangles. Place the triangles onto the parchment lined baking sheet, about 1-2 inches apart. Brush the tops with additional heavy cream and sprinkle with sugar.

Bake for 17 to 20 minutes or until the scones are golden brown. Cool slightly before serving.

Makes 8 scones.

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