I just made these for A’s 8th birthday party sleepover (A.K.A. stay-awakeover). The girls were great-so much fun and so chatty! Girls are way more fun than boys to have a sleepover party with: Nails, pinata, jewelry making, late night giggling.
Anyways-had to share this recipe. They REALLY taste like strawberries-like the fresh ones I used to consume on the drive home from Oxnard growing up. I doubled it and they were delish. I also patted the dough out (in two separate batches) a lightly floured parchment lined baking sheet into a round shape, scored them with my bench scraper to form pie-like slices and baked them up (instead of dropping them onto a cookie sheet with my cookie scoop like the recipe says). They looked much more sconey that way. I also did not use the fancy Fiori item.
For recipe with step-by-step photos click here.
For text/printable recipe (note you can change it from weight to volume-tada!!) click here.
Or, here it is right below for laptop recipe baking right from your kitchen : )
|These tender scones, studded with fresh strawberries, sport an unusual glaze. Based on granulated sugar rather than confectioners’, and tinted gold by a very high percentage of vanilla, the topping gives the scones a delicately crunchy finish. They’re the perfect vehicle for a dollop of double Devon cream and a dab of jam — strawberry-rhubarb, please.
- 1/2 cup diced fresh strawberries
- 1/4 cup granulated sugar
- 2 tablespoons half & half or light cream
- 2 cups King Arthur Unbleached All-Purpose Flour or Perfect Pastry Blend
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 6 tablespoons cold butter, cut into pieces
- 1 large egg
- 2 teaspoons vanilla extract
- a few drops Fiori di Sicilia, optional
- 2/3 cup diced fresh strawberries
- 3 tablespoons sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon water
|1) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets, or a full-size or mini-scone pan.
|2) To make the scones: In a blender or food processor, process 1/2 cup of the strawberries with the sugar and half & half or cream until the mixture is smooth. Set it aside.
|3) In a large bowl, whisk together the flour, salt, and baking powder.
|4) Work in the butter, using a mixer, your fingertips, a fork, or a pastry blender; the mixture should be unevenly crumbly.
|5) In a separate bowl, whisk together the strawberry/cream mixture, the egg, the vanilla extract, and the Fiori.
|6) Add this mixture to the dry ingredients, stirring until the dough just barely starts to come together.
|7) Add the 2/3 cup diced strawberries, gently folding them in; the dough will be quite sticky.
|8) Drop the dough by heaping tablespoonfuls onto the prepared baking sheets; each scone should be about the size of a golf ball. A tablespoon cookie scoop is exactly the right size for this task.
|9) Or divide the dough among the compartments of the scone pan of your choice.
|10) Make the glaze by stirring together the sugar, water, and vanilla until smooth. Drizzle some atop each scone.
|11) Bake the scones until they’re just beginning to turn golden brown around the edges, 15 to 16 minutes (on a baking sheet or in a mini-scone pan), or 18 to 20 minutes (in a standard scone pan). Break one scone open, just to be sure; they should be moist (but not gummy) at the center.
|12) Serve scones warm. Or allow them to cool completely, and store airtight at room temperature. Just before serving, reheat very briefly in the microwave, or for 5 to 10 minutes, tented with aluminum foil, in a preheated 350°F oven.
|Yield: 8 to 18 scones, depending on size.