These strawberry and cream scones are tender and moist, with bites of strawberry strewn throughout and blended strawberries in the batter. A delicious vanilla glaze is baked on top of the scones for a little crunch.
In a food processor or blender (I use my bullet blender), puree ½ cup strawberries, sugar, cream, egg, and 2 teaspoons vanilla until just combined. (You don't want to whip air into the egg, so don't over-process.) Set aside.
Use spoons or a #40 scoop (1 ½ tablespoons) to scoop the dough onto two parchment- or Silpat-lined baking sheets. (If using the #40 cookie scoop, make the scoops mostly level.) You will flatten these, so don't overcrowd.
Bake at 375F for 14-16 minutes, until the edges are starting to brown. If baking two sheets at once, place the racks in the top and bottom thirds of the oven and rotate the pans' positions from top to bottom halfway through baking.
Serve warm. Store leftovers in an airtight container and reheat briefly (5-10 seconds) in the microwave. Scones are best the first day, but are still moist after a day or two.
This recipe should work with raspberries, too.
Adapted from King Arthur Flour