Distant Strawberry Cream Scones

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Strawberry Cream Scones

Strawberry Cream Scones

 I have a confession to make… I am baking from a distance today.

I am supposed to thoughtfully be measuring out ingredients right now, but instead I am thinking about long hugs and buckets of strawberries.

I am thinking about early morning coffee visits and heart-shaped sea shells.

I am remembering robot dances and photo booth smiles.

I am thinking about my 4 year old’s birth mom and her 16 year old son.

We spent the weekend with them by the ocean.  It was wonderful, and wonderfully complicated.

And yes, I danced the robot with her at a Mexican restaurant in front of a live band.

These are basic cream scones. I realize strawberries are not yet in season, but I added them in honor of this past weekend.

115

Cut into 8 wedges

Cut into 8 wedges

Strawberry Cream Scones
Yields 24
A not too sweet, creamy scone with tiny bursts of strawberry
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Prep Time
1 hr 10 min
Cook Time
15 min
Total Time
1 hr 25 min
Prep Time
1 hr 10 min
Cook Time
15 min
Total Time
1 hr 25 min
Ingredients
  1. 3 cups All-Purpose Flour
  2. 3 TBS. Granulated Sugar
  3. 1 TBS. Baking Powder
  4. 1 tsp. Baking Soda
  5. 1 tsp. Salt
  6. 8 TBS. (1 stick) cold, Unsalted Butter, cut into 1/4 inch pieces
  7. 2 Egg Yolks, large
  8. Light Cream for the finish
  9. Turbinado Sugar for the finish
  10. 1 1/3 cups Light Cream
Instructions
  1. Sift together flour, sugar, baking powder, baking soda, salt.
  2. Cut or rub in the butter pieces as if making pastry.
  3. Make a well in center of flour/butter mixture.
  4. In a smaller bowl, combine egg yolks and cream. Pour cream mixture into the flour/butter mixture well.
  5. Mix until flour/butter mixture is coated with cream mixture. DO NOT OVERMIX.
  6. Gently fold in sliced strawberries.
  7. Pat or roll out dough to 1/2 inch thickness on a lightly floured service. Cut as desired.
  8. Place dough on a cookie sheet and refrigerate for an hour.
  9. Preheat oven to 400 degrees F.
  10. Bake for 15 minutes or until golden brown.
  11. When still warm from the oven, brush scones gently with cream and sprinkle them with turbinado sugar.
Notes
  1. I think next time I will add 1/2 cup more strawberries and maybe even finish them off with a nice, sweet strawberry glaze. Right now, however, I am going to eat my scone and listen to the rain, all the while dreaming of hot, sandy beaches and new friends.
Adapted from On Baking
Adapted from On Baking
Project Pastry Love https://www.projectpastrylove.com/
Not too sweet and very comforting

Not too sweet and very comforting

   

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