Scones are a biscuit like pastry and are usually eaten at breakfast. We make several Scones flavors each day at the Bakery. This recipe I have added fresh strawberry and chopped them into 1/4″ pieces and glaze the scone with a vanilla icing.
Pre-heat your oven to 400 degrees and spray a 1/2 sheet pan with vegetable spray
Batter
2 cups all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter cubed and cold
1 1/4 cup heavy whipping cream
3/4 cup of fresh strawberry chopped into 1/4″ and frozen
Drizzle
2 cups confectioners sugar
1 tablespoon melted unsalted butter
1 to 2 tablespoons of milk
1/4 teaspoon vanilla extract
In a medium mixing bowl add in the flour, sugar, baking powder and salt and mix. Cut in the cold butter and form a crumble, add in the heavy whipping cream to form the batter. Fold in the frozen fresh strawberry and roll out onto a lightly floured surface and knead just to incorporated. Form a 10″ x 6″ square and place onto the prepared sheet pan and refrigerate for 30 minutes. Remove the sheet pan and cut into the dough 3/4 through into your desired shapes and bake 25 – 35 minutes until the tops are a golden brown color. Remove from the oven and cut the remaining way through and allow them to cool. To make the drizzle, add the confectioners sugar with the melted butter, milk and vanilla extract. Mix well and when the scones are completely cooled coat with the drizzle.
Enjoy
Chef Brian Klauss
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