thepioneerwoman4.0
Strawberries and Cream Scones
Scones can make a meal feel extra special. These strawberries and cream scones are a sweet breakfast or brunch idea to try this weekend.
π₯ 16 Servingsβ±οΈ Prep & Cook: 2hβ³ Prep: 30 minπ€ Ree Drummondπ thepioneerwoman
π₯ Ingredients
Check off ingredients as you prepare them:
π³ Cookware
- βbowl
- βblender
- βoven
- βknife
- βpan
- βbaking sheet
π Preparation Steps
1
For the scones: Preheat the oven to 400Λ. Sift together the flour, granulated sugar, baking powder and salt into a large bowl. Add the butter and use a pastry blender or two knives to cut the butter into the dry ingredients until the mixture resembles coarse crumbs and there are no large chunks of butter. Toss in the dried strawberries.
2
Mix the heavy cream, egg, strawberry preserves, vanilla and food coloring in a medium bowl. Add the cream mixture to the flour mixture; stir gently with a fork until combined. The dough should be crumbly, but if itβs too crumbly to work with, splash in a small amount of heavy cream.
large egg1
3
Turn out the dough onto a floured surface and lightly press it together into a rough rectangle. Use a rolling pin to roll it into an 8-by-12-inch rectangle (use your hands to help shape it if necessary). Trim the edges with a knife. Cut the dough in half crosswise, then cut lengthwise into quarters to make 8 rectangles. Cut each rectangle in half diagonally to make 16 triangles.
4
Transfer the scones to a parchment-lined baking sheet and bake until just golden, 20 to β±οΈ 25 minutes. Let cool β±οΈ 15 minutes on the pan, then transfer the scones to a rack to cool completely.
5
For the glaze: Combine the powdered sugar, melted butter and milk in a medium bowl until smooth and somewhat thick. Place the rack of scones over a baking sheet to catch drips, then use a spoon to drizzle the glaze over the scones. Let the glaze set completely, about β±οΈ 1 hour.
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