Strawberry scones filled with summer freshness! With both chopped strawberries and strawberry purée in the batter every bite is bursting at the seams with their sweet, tart essence.
Soft, tender and moist with a sweet vanilla glaze, they are the perfect match to your morning cup of tea or coffee. Or at anytime of the day or night. They’re just as good for breakfast as they are for dessert. I don’t discriminate.
These are just the thing to get you in the mood for strawberry season! You know, to ramp up your strawberry spirit and get you thinking about exciting new ways to use them. Whether sweet or savory, I don’t shy away and you shouldn’t either!
I’m still thinking about the strawberry, chicken and feta salad I made a few weeks ago and dreaming of what I’m going to create with them this week. Any suggestions? I’d love to hear about your favorites.
Because of the moisture in the berries these are best eaten the same day you bake them. The scones will get progressively moister the longer you store them as all that berry juice is absorbed. Don’t let that stop you for one minute. Still scrumptious and entirely edible – you will find them just a little more delicate and a lot moister.
Scrumptious scones bursting at the seams with fresh strawberries and a sweet vanilla glaze.
- Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets, or a full-size or mini-scone pan.
- In a blender or food processor, process the 1/2 cup strawberries with the sugar and half & half until smooth. Set it aside.
- In a large bowl whisk the flour, salt, and baking powder together.
- Use a pastry blender, a fork or you fingers to work the butter into the batter until crumbly.
- In a separate bowl whisk the pureed strawberry, the egg and the vanilla extract together.
- Stir the wet mixture into the dry until the dough just begins to come together.
- Mix in the 2/3 cup diced strawberries. The dough will be very sticky.
- Drop the dough by heaping tablespoonfuls onto the prepared baking sheets; each scone should be about the size of a golf ball or divide the dough among the compartments of a scone pan.
- Bake about 15 - 16 minutes for a baking sheet or mini scone pan - until they start to turn golden brown around the edges or 18 to 20 minutes for a standard scone pan. Cool on a wire rack.
- In a small bowl whisk the confectioners' sugar with the milk (start with 2 tablespoons and add more to make it as thin or as thick as you like) and vanilla until smooth. Spoon or drizzle over the scones and garnish with sprinkles.
Adapted from King Arthur Flour
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