Strawberry and Cream Scones

Strawberry and Cream Scones

I’ve been slacking in cooking regular food, but my breakfast-making abilities are still going strong. I’ve bought a few cartons of strawberries this month, and although they’re not fully in season yet, they’ve been pretty tasty. Besides, the weather’s been summer-like, with the exception of the past two rainy days. This morning the sun was shining, and I decided to celebrate it by making Strawberry and Cream Scones.

Am I cheating if I don’t actually use cream in Strawberry and Cream Scones? I hope not, because I made them with milk instead, and they were still quite tasty.

This recipe was pretty easy to make. This recipe is a little different from other scone recipes in that you use some fruit puree in the batter, as well as use diced fruit as a mix-in. In addition, you add a glaze to the scones before, not after, you bake them. You can check out the recipe itself for ingredient amounts, and the accompanying KAF blog for step-by-step pictures. Here’s a summary of how they come together.

I blended strawberries with sugar and a little milk. I went ahead and added the vanilla and egg to it, and blended it briefly in my hand blender. [I didn’t want to blend too long with the egg, since I didn’t want to incorporate air into it; I just wanted it mixed.] I mixed together flour, baking powder, and salt, and used my pastry cutter to blend in cold butter. I added the wet ingredients to the dry, then mixed in diced strawberries.

I spooned the dough in heaping tablespoonfuls onto 2 Silpat-lined baking sheets (you’ll need two – don’t overcrowd!), yielding 18 scones. I smoothed them out so they were roughly flat. I combined sugar with a little vanilla and water to create a gritty glaze, them spooned/spread/brushed a little on each scone. I put the scones in the oven on two racks and baked them for 16 minutes at 375F, switching the pans once halfway through baking.Strawberry and Cream Scones


These scones were pretty good. They didn’t brown because of the glaze on top, but the sugar crystallized as the scones baked so the top was crisp and sweet. The scones were tender and moist, even using milk in them instead of cream. The scone itself wasn’t overwhelmingly flavored; I didn’t even notice the flavor at first, but if you eat a bite of scone without a bite of strawberry, it has a subtle hint of strawberry. Bites containing fruit obviously have more flavor.

These were pretty tasty, now in March; I can just imagine how much better they’ll be made when strawberries were at their peak. I can’t wait!

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