Strawberries & Cream Scones

Strawberries & Cream Scones

  • Servings: Makes 8 large scones, 16 medium scones or 32 small scones
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2 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
Pinch of salt
½ cup (1 stick) unsalted butter, cut into ¼-inch cubes and chilled until very cold
1 cup + 2 tablespoons heavy cream, very cold
2 teaspoons pure vanilla extract
½ cup white chocolate chips
1 ½ cups fresh strawberries, chopped into quarters or sixths (not small-dice)

Line a 9-inch square cake pan with a large sheet of plastic wrap; set aside.

Place flour, sugar and baking powder in a food processor fitted with the blade attachment and pulse 12 to 15 times until combined, or place ingredients in a large bowl and use a whisk to combine.  Add the diced butter and pulse again 12 to 15 times until the mixture resembles coarse meal or use a pastry blender or two forks to cut in the butter.

Turn the mixture out into a large bowl (if using a processor) and add the white chocolate chips and chopped strawberries. Use a spoon or rubber spatula to gently stir until evenly combined.

Mix the heavy cream and vanilla together and slowly add to the scone mixture, using a fork to stir together until a dough begins to form – keep mixing until all, or nearly all, of the little crumbs of flour are mixed in.

Turn the dough out into the plastic lined square baking pan and overlap the top with the plastic. Gently press the dough into the pan until it is one cohesive square. Because of the fresh berries, this dough is quite wet and sticky so the plastic wrap helps expedite this process without having to use your hands.

If not using a pan to help shape the dough, use your hands to form the dough into an 8 or 9-inch square or circle, handling the dough as little as possible, then follow directions to cut the scones.

Chill the dough in the freezer until it is nearly frozen but still tender enough to slice, about 45 to 60 minutes.

When ready to bake:

Line a baking sheet with parchment paper.

Unwrap the plastic from the top of the scones and turn the pan upside down onto a cutting board. Use a large, sharp knife to cut the scones into desired shape.

  • For 8 large scones: Cut down the middle from top to bottom, and then across the middle from side to side. Next, cut diagonally from corner to corner for 8 evenly sized scones.
  • For 16 medium scones: Follow steps above to make 8 scones, then cut each scone in half from top to bottom.
  • For 32 small scones: Cut each of the 16 scones in half from top to bottom.

Place the scones on the parchment lined baking sheet about 1.5 to 2 inches apart. For best results, place the sheet in the freezer for 20 to 30 minutes before baking. The cold will help create pockets of steam which will increase the height and flakiness of the scones.

Preheat oven to 425 degrees.

Mix the egg wash as the scones chill: use a fork or whisk to beat the egg and milk until frothy and combined; set aside.

Remove baking sheet from freezer and brush the top and sides of each scone with the egg wash, wiping any excess from the parchment. Bake on the center rack of the oven for 12 to 15 minutes, until the tops are golden brown, and the sides are firm. Remove from oven and transfer scones to a wire rack to cool for 5 to 10 minutes.

To store: Store in an airtight container at room temperature for up to 3 days.

To freeze unbaked scones: Flash-freeze them first on a baking sheet for one hour, then transfer to a freezer bag or airtight container and freeze for up to 3 months (even longer if using a deep freeze). Bake without thawing (amount of time to preheat oven is just fine), adding 2 to 3 minutes baking time if needed.

To freeze baked scones: Wrap each individually in plastic, transfer to a freezer bag or airtight container and freeze for up to 6 months. Thaw at room temperature before unwrapping and, for best result, heat in the oven at 350 degrees for 8 to 10 minutes until warm.