Perfectly gift wrapped for last minute ideas!
Makes 8 scones
8-10 medium strawberries, quartered
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold butter
1 cup heavy cream
1/4 teaspoon almond or vanilla extract (optional)
Preheat your oven to 425 degrees.
Arrange your cut strawberries in a single layer and press down on them with a paper towel to remove some of the moisture.
8-10 medium strawberries, quartered
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold butter
1 cup heavy cream
1/4 teaspoon almond or vanilla extract (optional)
Preheat your oven to 425 degrees.
Arrange your cut strawberries in a single layer and press down on them with a paper towel to remove some of the moisture.
Combine the flour, baking powder, sugar, and salt into a large bowl. Cut your cold butter into small pieces and then mix with a pastry blender or two forks until it resembles coarse crumbs. Gently fold in your pressed strawberries.
Add in the cold cream and press out the dough on a cutting board with a little bit of flour, but do not overwork the dough. Mold into 8 scone-like shapes of your liking, 1 inch in thickness. Place them on a greased baking sheet.
Brush them with an egg wash (1 egg mixed with 1 tablespoon water) or melted butter, sprinkle with turbinado sugar, and bake for 12-15 minutes until golden brown. Let cool on a wire rack for about 10 minutes before serving.
Drizzle the glaze over the scones when they are fully cooled, and it should harden slightly, creating a perfect blend of flavors and textures.
Garnish with some fresh strawberry slices or lemon zest.
Lemon Glaze
Yields 3/4 cup
Yields 3/4 cup
1 cup confectioners sugar
3 to 4 teaspoons fresh lemon juice
2 teaspoons melted butter
2 teaspoons milk
3 to 4 teaspoons fresh lemon juice
2 teaspoons melted butter
2 teaspoons milk
Combine the confectioners sugar, fresh lemon juice, melted butter, and milk in a medium sized bowl. Stir until smooth, and let it sit for 5 minutes at room temperature before re-stirring and drizzling over scones.
Bam! Deliciousness. Serve with tea and impress your friends. ;)
Scone Recipe Adapted from She Makes & Bakes