Old-fashioned, crumbly fresh strawberry scones with vanilla cream on top. Scone haters like these as well.
– 2 and 3/4 cups all-purpose flour– 1/2 teaspoon salt– 2 teaspoons baking powder– 1/2 teaspoon baking soda– 1/3 cup granulated sugar– 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny piece– 1 large egg– 1/2 cup whole milk– 2 tablespoons heavy cream– 1 cup fresh strawberries, hulled and quartered
Ingredient
– 2 tablespoons heavy cream– 3/4 cup confectioners' sugar– 1 teaspoon vanilla extract– Tiny pinch of salt (1/8 teaspoon or less)
For glaze
Direction
1
Preheat oven to 400°F. Line a large baking sheet with parchment.Mix flour, salt, baking powder, baking soda, and sugar in a large bowl.
2
Butter cubes should be worked into the mixture using fingers, two forks, or a pastry cutter until it resembles coarse meal.
3
Mix egg milk and cream in a small dish. Mix with flour/butter and fork-moisten. Mix strawberries into dough with a rubber spatula. No worries if berries break.
4
On a clean, floured surface, shape the loose dough into an 8-inch round.Kneading the mixture several times may make it workable.
5
Cut 8 dough wedges and carefully place them 2" apart on the prepared sheet.
6
Sprinkle sugar on top of each scone after lightly brushing with egg wash. Bake 18 minutes till bright golden brown.
7
Sprinkle sugar on top of each scone after lightly brushing with egg wash. Bake 18 minutes till bright golden brown.
8
Scones should cool for 10 minutes on the baking sheet. While waiting, make your glaze.
9
To make the glaze, whisk heavy cream, confectioners' sugar, vanilla, and salt in a small basin. Serve semi-warm scones immediately with drizzle.