This is a pretty quick and straightforward recipe. It’s strawberry scones. Nothing fancy. Super simple. Strawberries are that fruit that means summer has arrived. I love when you can finally find those super fragrant, sweet, candy-like berries at the farmers’ market. You know, the ones that make you realize what a strawberry is actually supposed to taste like. But, we’re not quiet there yet, and because life has been a time warp the last 14 months, I want summer now.
A few weeks ago I started fiddling around with this recipe, trying to figure out how to get those sub-par supermarket berries, the ones available year-round, to give me that summer feeling. Turns out a soak in sugar to draw out some of their liquid, and sweeten everything up, did the trick. And, since I couldn’t waste that bright pink strawberry liquid they released, might as well whip it into some cream cheese for a nice little strawberry frosting to go with. Berry good.
I love when you can finally find those super fragrant, sweet, candy-like berries at the farmers’ market. You know, the ones that make you realize what a strawberry is actually supposed to taste like. But, we’re not quiet there yet, and because life has been a time warp the last 14 months, I want summer now.
Strawberry Scones
with strawberry cream cheese frosting
*dough is based on The Joy of Cooking Classic Scone Recipe
Strawberry Scones
- 1/2 lb chopped strawberries – Hulled and chopped in half-inch sized pieces, frozen and defrosted would work here too
- tiny pinch of salt
- 2 tbsp sugar
- 1 3/4C flour
- 2 tbsp sugar
- 2 1/4 tsp baking powder
- pinch salt
- 1/4C butter – cold & cubed
- 1/3 C heavy cream
- 2 eggs
- 1 tsp vanilla – optional
Strawberry Cream Cheese Frosting
- 8oz cream cheese – room temp
- liquid from strawberries
- 3 tbsp powdered sugar
Toss your berries with sugar and pinch of salt. Let sit for at least 1 hour. You can do this overnight, but stash it in the fridge.
When you’re ready to make the scones, strain berries in a fine mesh sieve over a bowl to save the sugary liquid. Let sit to drain while you make your scone dough.
Pre-heat oven to 375°F (190°C).
To make dough, combine your flour, sugar, baking powder and salt in a bowl. Whisk to combine all your dry ingredients. Add in your butter cubes and rub between your fingers to break up into small pea-sized bits and incorporate with the flour mixture. Next, whisk your egg, cream and vanilla in a small bowl. Add your wet ingredients, along with the strained berries to the butter and flour mixture. Gently stir to combine, just until everything is incorporated, you don’t want to over mix this.
Dump out dough onto a floured surface and shape into a roughly 8” circle. Cut into 8 wedges and arrange on an ungreased baking tray leaving some room between each scone. Brush with a little heavy cream and sprinkle with sugar. Bake for about ~18 mins or until scones are nice and golden brown. Remove from the oven and let them cool on a wire rack.
For your whipped cream cheese frosting, beat your room temperature cream cheese with a wire whisk attachment (or by hand), until it’s smooth and fluffy, just a few minutes. Then, add in your powdered sugar and liquid from the strawberries. Beat very slowly at first so the sugar doesn’t go everywhere, then increase the speed and beat till everything is combined.
Now grab a scone, a big dollop of strawberry cream cheese frosting and eat up!
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