Strawberry Scones
Cream cheese and dried fruit create delicious Strawberry Scones.
Author: Tea Time Magazine April 2018
Servings 12 servings
Ingredients
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons cold unsalted butter cut into pieces
- 1 cup chopped freeze-dried strawberries
- 4 ounces cream cheese cubed
- ¾ cup plus 2 tablespoons cold heavy whipping cream
- ½ teaspoon vanilla extract
- Garnish: additional granulated sugar
Instructions
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, and salt, whisking well.
- Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.
- Add strawberries and cream cheese, stirring to blend.
- In a liquid-measuring cup, combine cream and vanilla extract, stirring to blend.
- Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.)
- Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times.
- Using a rolling pin, roll dough to a ¾-inch thickness.
- Using a 2¼-inch round cutter, cut 12 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
- Garnish tops of scones with a sprinkle of sugar, if desired.
- **Place baking sheet in freezer for 15 minutes.
- Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
Notes
Recommended Condiments: Clotted Cream, Lemon Curd
