Even though its smack dab in the dead of winter and high quality fresh fruit is at a premium price, sometimes I splurge and buy some. Last week the local market had a pretty good sale on strawberries. We hadn’t had any in so long, they looked good, and the price was right. I bought two containers.
After the first container was scarfed down, I wanted to do something with the second container. Sunday morning came, it was FREEZING, might have even been snowing and I had a lightbulb moment. SCONES!
I quickly searched online for some recipes. Found one that included all the ingredients I had in my fridge and pantry and quickly got to work. Scones aren’t a particularly hard item to bake and they don’t take long from start to finish.
Using my cookie scoop, this yielded 9 scones. Just to give you a “taste” of how delicious they were here is how many we each ate. They will not last, so might be a good idea to double the recipe. I know I will when I bake them AGAIN today!
- Husband – 5 scones over the course of 1 day
- Me – 2.5 scones over 2 days
- G – 1 scone
- Val 1/2 scone
You can find the original recipe here on the King Arthur Flour site.
- ½ cup diced fresh strawberries
- ¼ cup granulated sugar
- 2 tablespoons half & half or light cream
- 2 cups Unbleached All-Purpose Flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- 6 tablespoons cold butter, cut into pieces
- 1 large egg
- 2 teaspoons vanilla extract
- ⅔ cup diced fresh strawberries
- 3 tablespoons sugar
- 1½ teaspoons vanilla extract
- 1 teaspoon water
- Preheat the oven to 375°F. Line one baking sheet with parchment paper.
- To make the scones: In a blender or food processor, process ½ cup of the strawberries with the sugar and half & half or cream until the mixture is smooth. Set it aside.
- In a large bowl, whisk together the flour, salt, and baking powder.
- Work in the butter, using a mixer, your fingertips, a fork, or a pastry blender; the mixture should be unevenly crumbly.
- In a separate bowl, whisk together the strawberry/cream mixture, the egg, and the vanilla extract.
- Add this mixture to the dry ingredients, stirring until the dough just barely starts to come together.
- Add the ⅔ cup diced strawberries, gently folding them in; the dough will be quite sticky.
- Use a ¼ cup measure or cookie scoop and drop onto parchment lined baking sheet.
- Make the glaze by stirring together the sugar, water, and vanilla until smooth. Drizzle some atop each scone.
- Bake the scones until they're just beginning to turn golden brown around the edges, 18 to 20 minutes.
- Serve scones warm. Or allow them to cool completely, and store airtight at room temperature.
So, have you ever tried to make scones? You will totally be a hit with your house guests if you whip up a fresh batch of these babies. Seriously, so good. Light, fluffy, bursting with strawberry flavor. Add a hot cup of tea or coffee and its basically breakfast bliss!