Friday, May 31, 2013

Strawberry Shortcake Scones

I know this is mainly a dessert blog and desserts don't typically include breakfast foods, but this is a baked good and it has a deliciously sweet glaze on it counts in my book!

Plus I LOVE strawberries, so much so in fact, I believe they should be given their own food group. Basically, these were right up my alley. Not to mention that scones were the first thing I baked on my own as a kid and this recipe had me all nostalgic.

These babies can be served either warm or at room temperature. I didn't have much of a preference either way, but hubby liked them more at room temperature.

The ingredients for this recipe are simple- you start with flour, baking powder, sugar and salt. The next step calls for butter to be cut in with a pastry blender...which I did not have. So, after a quick Google search, I found that I could just use my food processor and pulse it for a few seconds at a time until the mixture resembled crumbs. Then you toss the strawberries into the mixture, allowing the mix to lightly coat the cut strawberries. Then you add half and half until a soft dough forms. Be sure to not over mix or knead the dough.

After patting the dough out onto a floured surface you cut out triangles and bake the scones on a parchment-lined baking sheet. Once the scones are finished and cooling, it's time to make the glaze. I dipped my cooled scones top side down into the glaze and then returned them to the cooling rack (with parchment underneath the rack to catch any drips). I tried one with just spooning the glaze on, but it was much harder for the glaze to coat the top of the scone properly, so I suggest you get your fingers a little dirty and dip them!

pre glaze...

post glaze...yummy!
My husband didn't even know what scones were before this (silly right?) and now he's actually requested that I make more! So you may be seeing different scone combinations on here in the near future!

Strawberry Shortcake Scones
{recipe from Alaska from Scratch}
Makes 12 scones 

For the scones:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 5 tablespoons chilled butter, cut into 1/4 inch cubes
  • 12 strawberries, hulled and quartered
  • 3/4 cup half and half
  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, combine flour, baking powder, sugar and salt. Add butter and cut in with pastry blender until mixture resembles crumbs (I used a food processor, and pulsed for 5-second increments about 6-7 times).
  3. Toss in strawberries and coat lightly with flour mixture. Add half and half and fold together until the mixture just begins to come together and forms a soft dough (you can add more cream if needed). DO NOT KNEAD OR OVERMIX DOUGH.
  4. Turn the dough out onto a floured surface and pat into a 1-inch thick rectangle. With a sharp knife, cut the rectangle into 6 squares and then cut the squares in half diagonally to form 12 triangles. Place scones onto prepared baking sheet and bake 16-18 minutes, or until scones are cooked through and golden.
  5. Place a sheet of parchment paper underneath your cooling rack. Remove the scones from the pan and place onto the cooling rack. Cool about 10 minutes.
For the glaze:

  • 3 cups powdered sugar
  • 1/4 cup half and half
  • 1/2 teaspoon vanilla extract
  1. While the scones are cooling, whisk together powdered sugar, half and half and vanilla until smooth. If the glaze is too thick, add more half and half by the tablespoon. If it's too thin, add more powdered sugar by the 1/4 cup until desired consistency is reached.
  2. Take each scone by the bottom and dip them top side down directly into the glaze until the top is coated. Return scones to the cooling rack and allow glaze to drip down the sides and through the rack, onto the parchment paper. The glaze will firm up when the scones are completely cool. The scones can be served warm or at room temperature.

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