Strawberries & Cream Scones
Serves: 12
 
Ingredients
  • ⅓ cup finely chopped strawberries
  • 2½ tablespoons granulated sugar, divided
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¾ teaspoon fine sea salt
  • 6 tablespoons cold unsalted butter, cubed
  • 2 tablespoons cold cream cheese, cubed
  • 1 cup plus 3 tablespoons cold heavy whipping cream, divided
  • 1½ teaspoons vanilla extract, divided
  • 1 large egg
  • 1 tablespoon water
  • ½ cup confectioners’ sugar
Instructions
  1. Preheat oven to 375°. Line 2 rimmed baking sheets with parchment paper.
  2. In a small bowl, gently toss together strawberries and ½ tablespoon granulated sugar. Spread in a single layer on a prepared baking sheet.
  3. Bake until strawberries are fragrant and have released most of their juices, 20 to 25 minutes, stirring on baking sheet every 5 to 7 minutes. Let cool completely on baking sheet.
  4. In a medium bowl, whisk together flour, baking powder, salt, and remaining 2 tablespoons granulated sugar. Using a pastry blender or 2 forks, cut butter and cream cheese into flour mixture until they resemble coarse crumbs.
  5. In a small bowl, stir together 1 cup heavy cream and 1 teaspoon vanilla extract. Add to flour mixture, stirring until a shaggy dough begins to form. Add roasted strawberries, leaving any excess juices on the baking sheet. Working gently, bring mixture together with hands and knead lightly in the bowl until strawberries are evenly distributed and dough is smooth.
  6. Turn out dough onto a lightly floured surface. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a fluted 2¼-inch heart-shaped cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps once. Place scones 2 inches apart on remaining prepared baking sheet. Freeze until firm, approximately 15 minutes.
  7. In a small bowl, whisk together egg and 1 tablespoon water to make an egg wash. Lightly brush tops of cold scones with egg wash.
  8. Bake until edges of scones are golden brown, 16 to 20 minutes. Let cool on baking sheet for 5 minutes before tranferring scones to a wire rack.
  9. In a small bowl, whisk together confectioners’ sugar, 2 tablespoons heavy cream, and remaining ½ teaspoon vanilla extract until smooth. If needed, whisk in remaining 1 tablespoon heavy cream to achieve desired consistency for drizzling. Using a spoon, spread glaze on tops of scones. Serve immediately.
Notes
RECOMMENDED CONDIMENTS: Clotted Cream, Strawberry Jam
Recipe by TeaTime Magazine at https://teatimemagazine.com/valentines-day-tea-for-children/