Strawberry Scones
 
Yield: 12
Ingredients
  • 2 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into pieces
  • 1 cup chopped freeze-dried strawberries
  • 4 ounces cream cheese, cubed
  • ¾ cup plus 2 tablespoons cold heavy whipping cream
  • ½ teaspoon vanilla extract
  • Garnish: additional granulated sugar
Instructions
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add strawberries and cream cheese, stirring to blend.
  4. In a liquid-measuring cup, combine cream and vanilla extract, stirring to blend. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2¼-inch round cutter, cut 12 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
  6. Garnish tops of scones with a sprinkle of sugar, if desired.
  7. Place baking sheet in freezer for 15 minutes.
  8. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
Notes
Recommended Condiments: Clotted Cream, Lemon Curd
Recipe by TeaTime Magazine at https://teatimemagazine.com/strawberry-scones-recipe/