One of the nice things about living in our part of southern California is that the minute winter turns to spring, strawberry stands pop up on what seems like every corner where there is a vacant lot. These strawberries are huge. They are the kind you might imagine they use to make chocolate dipped strawberries. We usually have at least three or four baskets of strawberries in our house at all times.
Thus these scones. They are made with vanilla, cream, and butter, and brushed with a vanilla glaze. I also added a couple of drops of Fiori di Sicilia, which is a concentrated blend of vanilla and citrus. You could also add a few scrapes of orange zest if you'd prefer.
I made mine in a Mini-Scone Pan, but that is not necessary. You can also make them free form and cut them to size and separate them on a baking sheet with a bench scraper prior to baking.
Adapted from King Arthur Flour
2.5 ounces of diced fresh strawberries.
1/4 C granulated sugar
2 T. half and half
8.5 ounces of unbleached all purpose flour
1/2 tsp salt
1 T baking powder
6 T very cold butter cut into 1/2 inch cubes
1 large egg
2 tsp vanilla
1/8 tsp Fiori di Sicilia, orange oil, or orange zest (optional)
3.5 ounces of dices fresh strawberries
3 T sugar
1 1/2 tsp vanilla
1 tsp water
- Preheat your oven to 375 degrees F.
- Grease a scones pan or line a baking sheet with parchment paper.
- In a food processor or blender, mix 2.5 ounces of strawberries, 1/4 C of sugar, and 2 T of half and half.
- Whisk the flour, salt, and baking powder together in a large bowl.
- Add the butter and cut it into the flour mixture with a pastry cutter, fork, or your hands until crumbly.
- Mix the strawberries and cream, egg, vanilla, and optional Fiori in a small/medium bowl.
- Add the liquid to the flour mixture and stir just until the dough comes together.
- Add the rest of the strawberries and stir until they are evenly distributed. Do not over mix.
- Either evenly distribute the dough into the greased scones pan, or pat the dough onto the parchment lined baking sheet. If you are using a baking sheet, cut the dough into triangles with a bench scraper and gently separate the pieces.
- Prepare the glaze by stirring the ingredients together and brush it over the scones.
- Bake for 15 or 16 minutes, until just golden.
- Serve warm or cooled.
- Store in an airtight container at room temperature.
What are we baking this month in the #twelveloaves kitchen?
Berries! Bake a bread, either yeast or quick bread. This #TwelveLoaves is all about incredible breads with berries featured in April. Do you have a favorite berry bread? We would love to see it. Let's get baking!
Look at what our very talented #TwelveLoaves bakers have created this April!
- Lemon Blueberry Bread by Alice at Hip Foodie Mom
- Yoghurt Scones With Cranberries by Rossella at Ma che ti sei mangiato
- Raspberry Quick Bread by Holly at A Baker's House
- Mixed Berry Bread by Renee at Magnolia Days
- Raspberry Danish by Liz at That Skinny Chick Can Bake
- Strawberry Cinnamon Swirl Bread by Paula at Vintage Kitchen
- Berry Oatmeal Muffins by Roxana at Roxana's Home Baking
- Strawberry Monkey Bread by Lora at Cake Duchess
- Berry Breakfast Bread by Dionne at Try Anything Once
- Strawberry Scones by Karen at Karen's Kitchen Stories