Strawberries and Cream Scones
Ingredients
2 cup flour
1/3 cup granulated white sugar
2 1/4 teaspoon baking powder
the zest of one lemon
3/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup cold butter, preferably cut into cubes and chilled before use
1/2 cup heavy cream
2-3 tablespoon milk, or until the mixture is slightly moistened
1/2 cup diced strawberries, thoroughly washed and dried
1 egg lightly beaten mixed with a tablespoon of water for egg wash
sprinkle with coarse raw sugar
Preparation
1
Preheat the oven to 425F.
2
Cube and chill butter.
3
Combine dry ingredients, flour, sugar, baking powder, lemon zest, salt, and cinnamon, in a large bowl.
4
With your fingertips work the butter into the flour mixture.
5
Make a well in the center of the butter and flour mixture. Add the heavy cream and stir.
6
Add a tablespoon of milk and stir until the dough is moistened but not wet.
7
Add the diced strawberries.
8
Gently work the strawberries into the dough and kneed it together.
9
Pat into an 8 inch circle and cut triangles. Do not be afraid of using flour, excess flour can always be dusted off.
10
Transfer scones to a parchment lined baking sheet.
11
Brush with egg wash and sprinkle with coarse raw sugar.
12
Bake at 425F for 12-15 minutes or until the tops and edges are golden.
13
Cool on a cooling rack.
14
Drizzle with vanilla or lemon glaze which is nothing but powdered sugar with a drop of liquid of your choice.
15
And as always, Chow!
.
About
Strawberries and Cream? I don't care when or where you're making these somebody mow the lawn now cause it's tastin' like Wimbledon.
Yield:
8 large scones
Added:
Monday, October 20, 2014 - 11:08am
