The Humpherys Family

Strawberries and Cream Scones

Recipe Added:  1/15/2012
1/2 cup diced fresh strawberries
1/4 cup sugar
2 Tbsp half-and-half or cream
2 cups flour
1/2 tsp salt
1 Tbsp baking powder
6 Tbsp cold butter, cubed
Turbinado sugar, optional
1 large egg
2 tsp vanilla
2/3 cup diced fresh strawberries
 Glaze
3 Tbsp sugar
1 1/2 tsp vanilla
1 tsp water
Preheat oven to 375°. Lightly grease two baking sheets. In a blender or food processor, process 1/2 cup strawberries with sugar and cream until smooth. Set aside. In a large bowl, whisk flour, salt, and baking powder. Using a pastry blender, work in butter until mixture is crumbly.

In a separate small bowl, whisk together strawberry/cream mixture, egg, and vanilla. Add wet mixture to dry ingredients, stirring until dough just starts to come together. Add 2/3 cup diced strawberries, gently folding in. Do not overmix.

Lightly sprinkle countertop with flour and divide dough into two halves. Take one half and gently press the dough into a thick circle, about 6-7 inches in diameter. Use a sharp knife or bench scraper to cut dough into six equal triangles. Place each scone on baking sheet, about 2 inches apart. Make glaze by stirring together the sugar, water, and vanilla in a small bowl until smooth. Drizzle syrup over top of each scone. Bake until  golden brown around the edges, 13-16 minutes. Serve scones warm or softened.
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