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Hooray! It is officially spring! We had this beautiful teaser of a weekend the other week, which was promptly followed by rain storms and chill. But I’m holding on to that glimpse of spring sunshine, because tidbits of spring are popping up here and there. The most recent development is that the strawberries in the grocery store actually taste like strawberries again. Not those pale, sour imitations we pretend are strawberries during winter, but proper sweet, juicy berries. I’m pretty excited about this.

To celebrate, I decided to make strawberry scones. My go to scone recipe is the cream scone recipe from the Culinary Institute of America Breakfast and Brunches cookbook, so I’ve adapted that recipe to my liking here. The recipe is super easy, but takes a little time (mostly down time) because the dough has to chill in the freezer for at least two hours before cooking. It’s a perfect recipe to whip up on a Friday or Saturday evening so you can just pop them in the oven in the morning for a fresh batch of sconey goodness.

One last note, it is important to be gentle with the dough and follow the mixing instructions. I forgot to add the sugar in at the proper time in one batch and tried kneading it in with my hands at the end. This ended up crushing  the strawberries and releasing their juices, which made the dough far too wet. So we have an opportunity here to learn from my mistakes. Go forth and bake and eat strawberries.

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3 C Flour
1/2 C White Sugar
1/2 C Light Brown Sugar
2 Tbsp Baking Powder
1 1/2 tsp Salt
1 tsp Cinnamon
Zest of one lemon
1 pint strawberries, hulled and quartered
2 C Cream
1 tsp Vanilla
2 Tbsp Lemon Juice
1 C Powdered Sugar

 

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Whisk together all the dry ingredients (flour, sugars, baking powder, salt, cinnamon and zest). Toss in the quartered strawberries.

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Combine the cream and vanilla and pour the mixture into the dry mixture. Gently fold in the cream, being careful not to crush the strawberries.

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You’ll end up with a lovely shaggy mess. Stop at this point; you don’t want to over mix.

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Line a round or square baking pan with parchment paper and gently press the dough into the pan. Cover and freeze for at least two hours.

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Preheat the oven to 350º and line a baking sheet with parchment paper. Remove the pan from the freezer and turn the dough out onto a cutting board. Let the dough thaw for a few minutes and then cut it into portions. (If using a circular pan, cut into pie slices, if a square pan, squares or rectangles.)

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Put the frozen scones on the baking sheet and bake for 30 to 40 minutes, or until the scones are starting to brown on top. When finished baking, remove the scones to a wire cooling rack.

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At this point it is is time to prepare the glaze! Combine two tablespoons of lemon juice with one cup of powdered sugar and whisk until smooth. Drizzle the glaze over the scones and let them cool completely.

Enjoy your fresh strawberry scones by eating them on a beautiful spring morning with a fresh pot of tea or a big glass of milk. Happy Spring!

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Strawberry Scones
 
Recipe By:
Ingredients
  • 3 C Flour
  • ½ C White Sugar
  • ½ C Light Brown Sugar
  • 2 Tbsp Baking Powder
  • 1½ tsp Salt
  • 1 tsp Cinnamon
  • Zest of one lemon
  • 1 pint strawberries, hulled and quartered
  • 2 C Cream
  • 1 tsp Vanilla
  • 2 Tbsp Lemon Juice
  • 1 C Powdered Sugar
Instructions
  1. Whisk together all the dry ingredients (flour, sugars, baking powder, salt, cinnamon and zest). Toss in the quartered strawberries.
  2. Combine the cream and vanilla and pour the mixture into the dry mixture. Gently fold in the cream, being careful not to crush the strawberries. You'll end up with a lovely shaggy mess. Stop at this point; you don't want to over mix.
  3. Line a round or square baking pan with parchment paper and gently press the dough into the pan. Cover and freeze for at least two hours.
  4. Preheat the oven to 350º and line a baking sheet with parchment paper. Remove the pan from the freezer and turn the dough out onto a cutting board. Let the dough thaw for a few minutes and then cut it into portions. (If using a circular pan, cut into pie slices, if a square pan, squares or rectangles.)
  5. Put the frozen scones on the baking sheet and bake for 30 to 40 minutes, or until the scones are starting to brown on top. When finished baking, remove the scones to a wire cooling rack.
  6. At this point it is is time to prepare the glaze! Combine two tablespoons of lemon juice with one cup of powdered sugar and whisk until smooth. Drizzle the glaze over the scones and let them cool completely.