Here in Ohio, strawberry picking has just begun. This pregnancy has me craving fresh fruit constantly, which I'm definitely not complaining about, so I am excited for the summer fruit picking to begin! Going strawberry picking as kids was always so much fun, although I'm sure we weren't actually the most productive helpers. We probably ate more strawberries than we picked!
In honor of strawberry season beginning here, I decided to make strawberry scones. These scones are a little piece of heaven, and you will probably, no definitely, end up eating more than just one. Jordan and I polished off all eight of these in two days, and that was with some serious efforts to control ourselves and save some for later! Enjoy!
Thank you to Erica, my wonderful sister-in-law, for sharing this recipe with me from themerchantbaker.com.
2 1/4 cups all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/8 teaspoon salt
6 tablespoons cold, unsalted butter, cut into small pieces
1 cup chopped strawberries, patted dry with paper towel
1 large egg
1/2 cup or more of heavy cream
extra cream for brushing
1/2 cup confectioner's sugar
1/2 teaspoon vanilla
1-3 tablespoons heavy cream
Preheat oven to 400 degrees F.
Combine flour, sugar, baking powder and salt in a medium bowl.
Cut in butter until the mixture is crumbly and you have butter chunks no larger than peas in your mixture.
Add in the chopped strawberries and lightly toss in the flour mixture until berries are coated.
In a glass measuring cup, crack the egg and then add heavy cream until you reach 3/4 cup. Mix with a fork until well blended.
In the center of the flour mixture, make and well and pour in the egg/cream mixture. Distribute the mixture with a fork until it all begins to hold together a bit. Try to avoid crushing the strawberries as best as you can!
Once the dough has come together, lightly flour your surface, and pat into a large square or circle, about 1 inch thick.
If your dough has gotten too soft from handling, put the bowl of dough back in the refrigerator for 10-20 minutes.
Once you have pat down dough into the shape you want, use a floured sharp knife to cut into 8 triangles or your desired scone shape. Then, leaving 1-2 inches of space between each scone, place on an ungreased baking sheet.
Brush the tops of unbaked scones with additional cream.
Bake at 400 degrees F for 15-18 minutes until lightly golden. Remove from the oven and allow to cool for a few minutes on the baking sheet to let them set up. Then remove and let them finish cooling on a rack.
While scones finish cooling, make icing. Whisk together vanilla, sugar, and add cream a tablespoon at a time until it is thick, but spreadable.
Drizzle icing over cooled scones. Enjoy!!
*Store at room temperature, covered. I put mine in a plastic bag. You can also wrap in foil if you'd like!*