Recipe, Uncategorized

Strawberry and Cream Scones

20190220_145346_Film1My first endeavor to make scones was so successful, I thought I would share the recipe I wound up using. It is a blend various recipes.

By and large, chefs were in agreement that what we love about scones is their texture; that flaky, buttery, mouth parching, tea craving texture… and the keys achieving this are:

1)Preheat the oven completely before baking
2) keep your butter (and cream cheese) cold.

2 cups All-Purpose Flour
1/2 C White Sugar
1T baking powder
1/2t salt
1/2C unsalted butter (cold, cubed)
8oz cream cheese (cold, cubed)
1 egg
1/4 cup heavy cream
1t vanilla
3T Strawberry jam, plus more for topping

Preheat to 400 F
1. Sift or wisk together flour, sugar, baking powder, and salt.
2. Cut in butter and cream cheese until coarse crumb textre is acieved
3. Whisk together cream, vanilla, and egg and add slowly to dry mixture and mix until just combined
4. Turn out dough onto lightly floured surface and shape into circle 1/2 in thick.
5. Top with jam polka dots, as pictured. You can also take the leftover 4oz of cream cheese and add some cream, sugar, and jam to make a glaze. I did both this time around (I baked the sconed with the “glaze” on them, which resulted in a really moist scone. Many other recipes suggested brushing the scones with cream or a reserved portion of the wet ingredients (vanilla, cream, egg). When using fresh fruit, pat strawberries dry and add them following the wet ingredients, mixing as little as possible. You can use this recipe with any fruit or jam, chocolate chips, caramel, even cold, cubed cinnamon butter. To leave out the cream cheese, replace it with butter.
6. Cut the scones and bake 12-16 minutes.

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