Just in time for the summer season – here’s a new scone we call Strawberries & Cream. Our returning guests are in for a real treat this year.
Strawberries and Cream Scones – serves 16
3/4 C cold butter (1 1/2 stick)
1 C buttermilk
2 sample bags of Original Scone mix
1 C dried chopped strawberries *
Last year we purchased a new dehydrator so when we have a batch of strawberries that we’re not going to be able to use right away, we slice them up and dehydrate them for another day. And today’s the day.
Now chop the strawberries if needed and add to the mixture.
Stir in buttermilk. Dough will form a soft ball. Turn dough out onto floured board, and knead gently 3-4 times
Pat out the ball of dough into a flattened circle, 6-7” in diameter, approximately 3/4- 1” thick.
Using a sharp knife, cut circle into eighths.
At this point you may freeze the dough to be used later.
Place scones on parchment lined cookie sheet. Bake in preheated oven at 425 degrees for 13-18 minutes (time will vary with scone size). Top should be light golden brown when done.
While the scones are in the oven, it’s time to make the cream .
Cream Drizzle Glaze:
3/4 C Powdered Sugar
2-4 Tablespoons Heavy Whipping Cream**
Add cream to sugar one tablespoon at a time and stir with spoon until mix is smooth and falls gently and evenly from elevated spoon. Drizzle over scone or spread in an even glaze to top of cooled scone.
– Butter should be really cold, the colder the better
– Treat scones like biscuits, the less you play with them the better
– Place cut scones on parchment/wax paper and freeze, then store in a plastic bag in the freezer. This allows you to remove and bake only what you need.
– Bake from frozen, no need to thaw
*If strawberries are over dehydrated you may reconstitute them, just make sure you drain them well before use
** You can use 1/2 & 1/2 or milk if needed, but the whipping cream really dose make a difference to the flavor of the glaze
(Recipe adapted from our friends at Victorian House Scones)