Strawberries And Cream Scones

Found a new fav recipe from bluebowlrecipes.com!! These are so delicious and perfect for this warm weather! They have fresh strawberries and white chocolate chips with a fruity and sweet strawberry glaze on top! Glaze recipe from floatingkitchen.net. Let’s get baking!

INGREDIENTS FOR SCONES:

• 1 cup chopped, fresh strawberries
• 1/2 cup half and half or milk
• 3/4 tsp vanilla extract
• 1 large egg
• 2 cups + 2 tbsp all-purpose flour 
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 2 1/2 tsp baking powder
• 1/4 tsp cinnamon
• 1/2 cup cold salted butter
• 1/4 cup white chocolate chips

INGREDIENTS FOR GLAZE:

• 1/2 cup chopped fresh strawberries
• 1 teaspoon granulated sugar
• 1 teaspoon water
• 1/2 cup powdered sugar

DIRECTIONS:

1. Whisk together the vanilla, egg, and half & half in a glass measuring cup, and pop into the fridge.
2. In a large mixing bowl, whisk together the sugar, flour, salt, cinnamon, and baking powder.
3. Cut the cold butter into large chunks, and then cut it into the dry mixture using a pastry blender, until you have a crumbly mixture with small pieces of butter (pea size) coated in flour. Sprinkle in the fresh strawberries and white chocolate chips. Gently fold into the dry mixture.
4. Gently mix the wet ingredients into the dry ingredients with a spatula. Don’t overwork the dough. Shape the dough into a ball using lightly floured hands. You may need to add an extra tablespoon of flour if the dough is wet – it shouldn’t be wet.
5. Flatten the dough into an 8-inch disc and cut into 8 slices. Place on your prepared baking sheet and freeze for 15 minutes – this is an important step.
   
    
6. Preheat the oven to 400 degrees F. Brush the tops of the scones with a very light bit of heavy cream or milk, and sprinkle with a little coarse sugar (optional).
7. Bake the scones for 15-20 minutes, or until golden brown and no wet spots remain in the dough. 

DIRECTIONS FOR GLAZE:

1. In a small saucepan over medium heat, combine the chopped strawberries, granulated sugar and water. Simmer, stirring occasionally, until the strawberries are very soft and have released their juices, about 5 minutes. Remove from the heat and set aside to cool. Once cooled, strain the strawberries through a fine mesh strainer into a clean bowl, collecting the juices. You can use the back of a spoon to help press out as much of the juice as possible. You want approximately 2 tablespoons of juice.
2. In a small bowl, stir together the powdered sugar and strawberry juice until smooth. Spoon over the cooled scones. Enjoy!

Thanks for baking with me!

~ Natalie