I love scones, especially ones filled with flavor and fruit! But all the recipes I have found are filled with tons of butter (yummy, but fattening!) and are a lot of work! I found this great recipe from JoyTheBaker.com (actually, thank you to my friend Lisa who sent it to me with high recommendation!) and fell in love with this easy recipe! You can easily adapt this recipe by substituting raspberries or blueberries, or even chopped, dried cranberries and finish with an orange glaze! YUM!
Scrumptious Strawberry Cream Scones
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 1/3 to 1 1/2 cups heavy cream plus more for brushing the top
- 3/4 cup coarsely chopped fresh strawberries
- 1/3 cup chopped white chocolate (optional- I did not use these in mine)
- turbinado sugar for topping
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
In a medium sized bowl, whisk together the flour, baking powder, salt and sugar.
In a liquid measuring cup, combine the 1 1/3 cup cream and vanilla. Drizzle the cream mixture over the flour mixture, mixing as you go. Add strawberries (and chips if desired) and toss mixture to combine. Add up to 2 tablespoons of cream to the mixture to create a moist, but not sticky, dough.
Turn out the dough onto a clean, floured work surface and roll out to approximately 3/4″ thickness.
Using a small round cookie cutter or biscuit cutter (I improvised by using a small metal ramekin!), flour the cutter and cut small disks of dough. Place on the parchment-lined baking sheet. Brush the tops with cream and sprinkle with turbinado sugar.
Bake for 12-14 minutes, until golden brown and cooked through. Serve warm!
Be sure to check out JoyTheBaker.com – her photos are beautiful and her recipes are great!