Saffron and Honey

Eat Chic

Strawberries and cream scones

I have to confess that besides food, tennis is my other passion. So inspired by my recent trip to London and to Wimbledon, I wanted to make strawberries & cream scones. Strawberries and cream are like peas and carrots, except better!

These scones are light and fruity and perfect for summer tea time on the terrace (if you are lucky enough to have one, in this hot weather).

I adjusted a recipe from King Arthur’s Flour:

  • 1/2 cup diced fresh strawberries (you will need more later on in the recipe)
  • 1/4 cup sugar
  • 2 tablespoons half & half
  • 2 cups AP flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 6 tablespoons cold butter, diced
  • 1 large egg
  • 2 teaspoons vanilla extract
  • a few drops orange blossom water
  • 2/3 cup diced fresh strawberries

(for the glaze):

  • 3 tablespoons sugar
  • 1 1/2 teaspoons vanilla bean paste
  • 1 teaspoon water
1.  Preheat oven to 375F and line a baking sheet with parchment paper.
2. Prepare the puree first – in a food processor, puree sugar, 1/2 cup strawberries, and half and half.
3. In a separate bowl, mix the flour, salt, and baking powder. Cut in the cold butter with a pastry cutter.
4. Whisk together the strawberry puree, egg, vanilla, and orange blossom water. Add to the dry mixture and mix with a spatula until combined.
5. Fold in the remaining strawberries and form the dough into tablespoon-sized scones.
Glaze with the sugar, vanilla paste and water mixture generously. Bake for 15-20 minutes until golden brown on the edges.

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