Ingredients
Units
Scale
For the scones
- 2 cups all-purpose flour (280g)
- 1 tablespoon baking powder
- 3 tablespoons sugar (12g)
- 1/2 teaspoon salt
- 4 tablespoons butter (57g)
- 1 large egg, lightly beaten
- 3/4 cup heavy cream (180g) plus extra for brushing the tops
- 1 1/2 cups strawberries cut into fourths (200g)
For the cream cheese glaze:
- 4 ounces cream cheese (113g)
- 1/2 cup confectioners' sugar, sifted (66g)
- pinch of salt
- 1 teaspoon vanilla
Instructions
- Pre-heat oven to 425 degrees.
- Put flour, baking powder, sugar, and salt in bowl of food processor.
- Pulse a few times to mix.
- Add butter to processor and pulse 10 times to quickly cut in butter. It should resemble a coarse meal.
- Transfer the mixture to a mixing bowl.
- Stir in heavy cream and beaten egg with a wooden spoon or spatula just until a dough begins to form. Add the strawberries and gently mix in.
- Transfer the dough to the counter top and pat into a ball.
- Lightly flour the counter top and press the dough into an 8 inch circle as shown in the photo above.
- Brush dough with cream and sprinkle with sugar.
- Cut the dough circle into 8 triangular wedges and place on an ungreased baking sheet.
- Bake for 20-30 minutes in the middle of a 425 degree oven until the tops begin to turn golden brown.
- Remove from oven and cool on a baking rack.
- Drizzle with glaze when cool.
For the glaze:
- Mix glaze ingredients in the bowl of a stand mixer or with a hand mixer until creamy and smooth.
Notes
*Cut the strawberries into large chunks. Smaller chunks will release too much liquid making the dough soggy.
*The strawberries can be slightly dried in a 250 degree oven for 30 minutes to intensify their flavor and reduce the moisture in the dough.
*A low protein, all-purpose flour such as Gold Medal or Pillsbury will make a lighter, more tender scone.
*Be careful not to overwork the dough for light and tender scones.
*Keep the butter and cream cold and work quickly.
*Unbaked scones can be frozen for up to a month and baked directly from the freezer. The cooking time may take a little longer.
*Scones are best eaten the day they are made. Left over scones can be stored in the freezer and reheated in a 350 degree oven.