Strawberry Cream Scones
Strawberry scones that are incredibly light and tender. A versatile recipe that can be adapted to other flavors, and
they only take minutes to make!
More over at The Alchemist.
Strawberry Cream Scones
This recipe is adapted from the book, Breakfast and Brunches, The Culinary Institute of America. A great book I highly recommend.
Ingredients
3 cups (450 g.) all purpose flour
3/4 cup (150 g.) granulated sugar
2 Tablespoons baking powder
1/2 tsp salt
2 cups (450 ml.) heavy cream
1 1/2 cups (320 g.) fresh strawberries diced small
2 Tablespoons milk for brushing the tops
2 Tablespoons coarse sugar, if you don't have coarse sugar use regular granulated sugar
Directions
Keep in mind this recipe needs to be made the night before you need them.
You need a cake pan for this recipe, 10 inches preferably, I used a springform pan. I'm sure a 9 inch would be fine as well. Cut 2 pieces of parchment paper the size of your pan. (10 inches if using a 10 inch pan.)
Use one to line your pan. Set the other one aside.
Place all of the dry ingredients, (the flour, baking powder, sugar and salt) in a large bowl. Whisk it all to blend it well. Add the diced strawberries and stir together.
Make a well in the center of the mixture. Pour in the cream and stir just until blended. Be gentle. Don't over mix this or your scones will be heavy. If the mixture seems dry, go ahead and add a little more cream. It's o.k. if the mixture is wet, but it's not o.k. if you over mix it. (This will depend on the fat content of the cream you use, less fat and it's more liquidy, this time I used the really thick stuff and I needed a little more cream.)
Pour this mixture in the prepared lined pan. It will be quite wet. Don't worry, it will freeze solid.
On top of the mixture place the other parchment round and place in the freezer overnight. Or 10 hours, till frozen solid.
The next morning, take the scones out of the freezer and place on the counter. Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper or lightly grease them.
Turn the scones out of the pan onto a cutting board and remove the parchment paper. Slice them using a sharp knife into 10 equal size wedges. I cut them in half first, then cut 5 slices from each. If you don't want to bake them all now, you can wrap the ones you aren't going to bake in saran wrap then freeze to bake another day.
Brush the tops of the scones with milk and dip or sprinkle them in the sugar. Place them on the prepared baking sheets and bake them for 30-40 minutes until golden and fully cooked on the inside. Cool them on the baking sheets for a few minutes then transfer to cooling racks. Serve warm or at room temperature.
Serve the day they are made, or freeze them, individually wrapped in saran wrap them placed in a ziplock bag.