Strawberry and Cream Scones
Strawberry and Cream Scones with pureed strawberry in the dough and diced berries on top that turn candy-like in the oven. A vanilla glaze baked directly onto the scone crystallizes on top instead of sliding off.
Servings: 18 small scones
Calories: 117kcal
Equipment
- pastry cutter
- bullet blender
- 2 baking sheets
- Baking parchment or silicone mats
- medium (1.5-tablespoon or #40) cookie scoop
Ingredients
Scone Dough
- ½ cup diced fresh strawberries (70 grams)
- ¼ cup sugar (50 grams)
- 2 tablespoons cream, half and half, or milk (28 grams)
- 1 egg (50 grams)
- 2 teaspoons vanilla (10 grams)
- 2 cups all-purpose flour (240 grams)
- 1 tablespoon baking powder
- ½ teaspoon table salt
- 6 tablespoons unsalted butter (cold, cut into small pieces) (85 grams)
- ⅔ cup diced fresh strawberries (99 grams)
Glaze
- 3 tablespoons sugar (35 grams)
- 1 ½ teaspoons vanilla (7 grams)
- 1 teaspoon water (5 grams)
Instructions
Scone Dough
- In a food processor, blender, or food chopper (I use my bullet blender), puree ½ cup strawberries, ¼ cup sugar, cream or milk, egg, and 2 teaspoons vanilla until just combined. (You don't want to whip air into the egg, so don't over-process.) It'll look like a very pale pink milkshake. Set aside.
- In a large bowl, combine flour, baking powder, and salt. Use a pastry cutter or two knives to cut in the butter until the mixture resembles small crumbs. (Crumbs don't have to be the same size, though.)
- Add the blended strawberry mixture, stirring until the dough just comes together. There may be a little stray flour left behind; this is okay.
- Fold in the ⅔ cup diced strawberries, and mix until just combined. The dough will become sticky.
- Use spoons or a medium (1.5-tablespoon or #40) cookie scoop to portion the dough onto two parchment- or Silpat-lined baking sheets. You will flatten these, so don't overcrowd. I get between 18-21 scones using this scoop.
Glaze and Baking
- Mix together the sugar, vanilla, and water to make a gritty glaze. Spoon a small amount on each scone and flatten it out to about ½ inch thickness. You'll want at least 1-2 inches between each scone once they're spread out. Reposition pieces of strawberry so they're not all in the same spot.
- 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. It is also okay to bake the sheets one after another.A toothpick inserted into a scone will come out clean, without dough or any sticky residue. The tops of the scones themselves will not brown, due to the glaze baked on top. Do not underbake; underbaked scones may be gummy.
- 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.
Notes
Don't use frozen strawberries. I usually can get 2 batches of scones from one 1-pound carton of fresh strawberries.
I usually use milk, not cream in the scones.
Glaze is not optional; do not skip it. It crystallizes when baked, and is delicious!
Pureed strawberries turn gray when baked. This is normal, and not something to worry about. If you want pink scones, add a small amount of food coloring to the liquid ingredients when you blend them.
Try to get the strawberries evenly distributed; although the scone dough is delicious, every bite is better with a diced strawberry.
If you can't eat strawberries, this recipe works with raspberries too.
This recipe is adapted slightly from King Arthur Baking.
Calorie count assumes cream instead of milk and is an estimate only.
Nutrition
Calories: 117kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 140mg | Potassium: 37mg | Fiber: 1g | Sugar: 5g | Vitamin A: 155IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 1mg
