Super simple to make and delicious to eat, Fresh Strawberry Cream Scones will make any morning a special morning
Tips, Tricks and the Making of Fresh Strawberry Cream Scones
I love it when I start seeing roadside stands selling flats of fresh strawberries and cherries. It means summer fruits are just around the corner and I can now enjoy something more than apples and oranges. Not that there's anything wrong with apples and oranges. But by the time spring rolls around, I'm about done with them.
Summer fruits are just so much more...juicier. Sweeter. Lovelier.
This year in Napa we have fresh strawberries growing right in our garden. And while there are not enough to make my fresh Easy Small Batch Strawberry Jam, there is enough to eat out of hand and to make these simple and deliciously fresh strawberry cream scones.
If you don't have strawberries growing in your garden, go get the freshest ones you can from a farmer's market or road stand. These are generally better than your grocery store offerings. Do wash them well and cut them into smallish pieces, between 1//4 to ½ inch pieces. You want them to be a part of the scone, but not to get a big chunk of hot fruit in your bite. Just a taste of fresh strawberry. Don't put any sugar on the strawberries. Sugar makes them soften and give out their juices, perfect if you are using them for cereal or strawberry shortcakes, but not what you want in your scone.
Simple Cream Scones
These scones are so simple to make since you use cream for the fat. No need to cut in butter. Simply put your dry ingredients into a bowl, toss in the cut up strawberries and nuts, this helps coat the strawberry with flour to keep it from getting smooshed or bruised, then add the cream. Gently mix until a dough forms. No worries if some of the flour is not fully incorporated into the dough at this time, you will add that to the mound when you turn the dough onto a floured countertop to knead.
Turn the dough out onto the counter, scrap any flour left in the bowl on top of the mound; and knead 6 or 7 times, or until all the dough is thoroughly doughy.
How to Knead
Kneading dough is not difficult and does not need a heavy hand - at least not for these scones. Bread kneading needs a heavy hand, the harder the better, but scones prefer a light touch. Simply gather the dough into a ball, pat out into a disc, fold in half, press it down, fold it, press it, turn it ¼ turn, fold, press, always making sure the dough is distributing the flour and fruits evenly.
Once you have done this 6 or 7 turns, pat the dough out into a 10-inch disc that's about 1-inch thick. Use a pastry cutter or knife to cut the disc into 8 equal pieces- or 10 if you prefer- then place them onto a lightly oiled baking sheet, or do as I do and use a silicone liner. Parchment paper works too!
Brush the tops with additional cream for that perfect finish, and sprinkle with some sugar. Granulated works well, but you could use a coarser sugar if you prefer. Place the sheet into your preheated oven, and cook until the tops are browned and they are cooked through, anywhere from 15 to 20 minutes, depending on your oven, location, and the physics of your kitchen.
Let them sit for 10 minutes while you pour the bubbles, and enjoy with some fresh strawberry jam.
These Fresh Strawberry Cream Scones also make a perfect base for Fresh Strawberry Shortcake!
Fresh Strawberry Cream Scones
- 2 cups sifted all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 tablespoons granulated sugar
- 1 ⅓ cup heavy cream
- ½ to ¾ cup diced fresh strawberries slightly smaller than ½ inch pieces
- ¼ cup toasted sliced almonds
- Heat oven to 425°F. In a medium bowl combine the flour, baking powder, salt, and sugar. Mix well with a fork or whisk. Add the strawberry pieces along with the sliced nuts and stir until the strawberry pieces are coated with flour.
- Add the cream and stir until a soft dough forms (NOTE: All of the flour may not be wet, you will add that flour by hand once you go to the next step).
- Gather the dough into a ball and turn out onto a lightly floured surface. Scrap any flour left in the bowl onto the ball then fold and knead the ball 6 to 7 times. Pat the dough out into about a 10 inch round that is about ¾ to 1-inch thick. Cut into 8 equal pieces with a pastry cutter.
- Place the scones onto a baking sheet that has been lightly oiled, or use parchment paper or a silicone pastry mat (Silpat). Using a pastry brush, lightly brush the tops with a bit of cream then sprinkle with sugar.
- Set baking sheet in the middle of the preheated oven and cook for 15 to 20 minutes or until cooked through and brown and golden. Serve with butter or clotted cream and strawberry jam.