Do you make scones? Are they hard or soft? Super sweet and cake-like or more like a biscuit? I do love a scone. There are so many ways to make them. I prefer my scones soft and not so sweet, but with lots of fruit and other stuff. With strawberries abounding in the grocery store these days, I decided it was time to make some Strawberry and Cream Scones.
Strawberry and Cream Scones
2 1/2 cups flour – I used half white and half wheat
6 tbsp butter
4 tbsp sugar (you can use more)
1 tbsp baking soda
1/2 tsp salt
1 cup fresh strawberries, chopped
1 cup milk, cream or half and half
1 tsp vanilla
1. Mix dry ingredients together in a food processor
2. Add butter in one tbsp pieces and pulse in processor until everything is the consistency of coarse meal.
3. Transfer to a bowl and add strawberries, mixing gently with a spoon so they don’t get battered.
4. Add vanilla to milk and, also gently, add to the flour, etc and mix well. Be gentle! You don’t want to mangle the strawberries.
5. Drop by rounded spoonfuls onto a prepared baking sheet. I used parchment paper. You can also prepare with cooking spray.
6. Bake at 400 degrees for 20-25 minutes for larger scones and 12-15 minutes for smaller scones.
I served my scones with some marscapone cheese. I liked that they weren’t very sweet but others in my home didn’t. They ate their scones with jam to make up for the sugar deficit.
If you aren’t a fan of strawberries, feel free to use the fruit you prefer, or no fruit at all. I’ve listed some ideas for you. Add about a cup of whatever you decide to put in your scones.
- Peach Ginger
- Bacon and Cheddar (no vanilla in these and you could skip the sugar)
- Apple Cinnamon
- Chocolate Chip