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Strawberry Scones

Strawberry and Cream Scones

These strawberry and cream scones are a perfect teatime treat. My parents came to visit this weekend to help us fix a few things around our new house. To express our thanks, the chef treated them to some homemade strawberry and cream scones. These are great as breakfast or as an afternoon treat (or both if you’re like me). I can already tell that they will not be sticking around long in our kitchen.

When making the scones, you can choose to either make the dough a day ahead or bake right away. Also, if you are trying to lessen your sugar intake, you can skip the last step to drizzle them with icing. We covered half with icing and half without, and both were pretty tasty.

Strawberry Scones


¼ cup granulated sugar
2 t. baking powder
½ t. baking soda
½ t. kosher salt
3 cups all-purpose flour, plus more for surface
½ cup (1 stick) chilled unsalted butter, cut into pieces
1 large egg, beaten to blend
1 ¼ cups heavy cream, plus more for brushing
1/4 cup freeze dried strawberries
1 cup powdered sugar
2-4 T. milk
2 t. meringue powder


Whisk dry ingredients in a large bowl (sugar, baking powder, baking soda, salt, and flour).
Toss the pieces of butter in flour mixture. Work butter into dry ingredients using your hands until butter is in pea sized pieces. Mix in the freeze dried strawberries, reserving a couple spoonfuls to top the cooked scones later on.
Make a well in the bowl of dry ingredients, and fill with egg and 1 1/4 cup heavy cream. Use a fork to slowly mix dry into wet ingredients. It should form a loose ball: be careful not to overwork it. Lightly knead until it comes together in the bowl.
Roll dough out onto a lightly floured surface. Form a 1″ high rectangle. Cut into 3 rows by 2 columns, then cut each piece diagonally. This should form 12 triangular pieces.
Transfer scones to a baking tray (or two depending on the size), lined with parchment paper. If you’re going to bake the scones later, at this point you can cover with plastic wrap and refrigerate overnight. Otherwise, carry on with the instructions without refrigerating the dough.
Preheat oven to 375.
Brush dough with heavy cream. Bake scones until golden brown, about 25 minutes. Then transfer to wire rack to cool.
Mix together the cup of powder sugar, meringue powder, and milk. Add milk 1 T. at a time until icing is the right consistency. Pour a little of the icing on the top of each scone. Then sprinkle with crushed freeze dried strawberries.

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