Its strawberry season here in Florida and what a great time to make strawberry scones. Scones are a biscuit like pastries 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. The key to a great scone if to keep the batter cold, use cold or frozen butter. Also don’t over mix the batter which can make the dough tough and not flakey.
Pre-heat your oven to 400 degrees, center the rack in the oven and spray a 1/2 sheet pan with vegetable spray
Batter
2 cups all purpose pastry flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter cubed and cold (even frozen)
1/2 cup heavy whipping cream
2 eggs
3/4 cup of fresh strawberry chopped into 1/4″ sizes
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 using a pastry cutter to form a crumble, add in the heavy whipping cream and eggs 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 your desired shapes, space out 2″ apart and bake 25 – 35 minutes until the tops are a golden brown color. Remove from the oven 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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