I’ve had scones on the brain lately. My first attempt at scones was so complicated, time-consuming, and not so pretty, that I thought I’d never make them again. Then I tried these cream scone recipes which were so easy to make! So now I’ve been making scones quite often.
Usually, I make drop scones because I have trouble making the perfect little triangles. However, for my birthday, I got a bunch of bakeware, including a mini scone pan! While this Nordic Ware pan isn’t as cutesy as some of the other cake pans I own, it does its job of making traditional looking scones without all the hassle of me having to roll the dough into a big circle and cutting the dough evenly into triangles. Instead, I just plop chunks of dough into the pan and mash it into the triangle mode. The scones popped out easily and didn’t stick to the pan. I thought I took a better picture of the pan, but I guess not:
Next time I will have to remember to not fill the pan quite so high, as my scones rose more than I expected them to.
I’ve tried quite a few variations of things to put inside scones and my favorite has definitely been fresh fruit like apples and blueberries. I bought a bunch of pretty red strawberries, so I decided to make strawberry scones! I also tried out a new cream scone recipe that I found on Mirch Masala. I modified the recipe somewhat. For instance, the original recipe requires the dough to be refrigerated, but since I’ve baked other cream scones recipes without refrigerating the dough, I skipped that step here as well.
You might like my strawberry shortcake cookies, too!
Strawberry Cream Scones
- 2 cups all purpose flour
- 1 tbsp baking powder
- 3 tbsp sugar
- 1/2 tsp salt
- 5 tbsp cold unsalted butter cut into small cubes
- 1 cup strawberries cut into small cubes
- 1 cup heavy cream
- 2 tbsp heavy cream
- 2 tbsp raw sugar
- Preheat the oven to 375°F. Combine the flour, baking powder, sugar and salt in a mixing bowl. Add the cubes of butter and with using a food processor, blend ingredients.
- Add the cream and strawberries and stir to combine. Do not over stir! Dump the mixture out on the counter. Knead the dough slightly so that it holds together, but is still crumbly.
- If you are using a scone pan, fill scone pan with chunks of dough, filling the pan. The pan should be 3/4 full. You can also make the dough into a large circle, about 8 inches and cut into 8 triangles and place on a baking sheet lined with parchment paper. You can also take chunks of dough and make round, biscuit shapes, for drop scones.
- On the tops of the scones, brush with heavy cream and then sprinkle raw sugar. Place the
- scones in the oven. Bake for about 15-20 minutes until it is golden brown on the edges and the top.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.