Strawberries & Cream Scones

Strawberries & Cream Scones are a delightful treat that embodies the fresh and fruity flavors of summer. These scones are a perfect blend of flaky pastry, sweet strawberries, and rich cream, making them an ideal addition to your brunch or afternoon tea. In this recipe, we will explore the history of scones and provide you with detailed instructions on how to create these delicious Strawberries & Cream Scones.

The history of scones is rooted in Scotland, with origins dating back to the early 16th century. The term “scone” is believed to have been derived from the Dutch word “schoonbrot,” meaning “beautiful bread.” Originally, scones were a type of unleavened bread that was cooked on a griddle or over an open flame. They were made using simple ingredients like oats, barley, and sometimes peas.

As time passed, scone recipes evolved, and the use of baking powder became common. This addition resulted in the rise and fluffiness that scones are known for today. Scones grew in popularity throughout England and eventually spread to other parts of the British Isles.

When scones crossed the Atlantic to America, they underwent further adaptations. Drop scones, also known as “American scones” or “drop biscuits,” emerged as a popular variation. Unlike traditional British scones, which are rolled and cut into shapes, drop scones are made by spooning dough onto a baking sheet, resulting in a more rustic appearance and a softer texture.

INGREDIENTS

For the Scones:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup fresh strawberries, hulled and diced
• 1/2 cup heavy cream
• 1/4 cup sour cream
• 1 large egg
• 1 teaspoon pure vanilla extract

For the Glaze (optional):

• 1/2 cup powdered sugar
• 1-2 tablespoons milk or cream
• 1/2 teaspoon pure vanilla extract

INSTRUCTIONS

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix these dry ingredients together.
3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. Gently fold in the diced strawberries, ensuring they are evenly distributed throughout the mixture.
5. In a separate bowl, whisk together the heavy cream, sour cream, egg, and vanilla extract until well combined.
6. Pour the wet ingredients into the dry ingredients and stir until a soft dough forms. Be careful not to overmix; just combine until everything comes together.
7. Turn the dough out onto a well-floured surface and gently knead it a few times to bring it together.
8. Pat the dough into a circle that’s about 1 inch thick.
9. Use a knife or a biscuit cutter to cut the dough into wedges or rounds, depending on your preference.
10. Place the scones onto the prepared baking sheet, leaving some space between each scone.
11. Bake in the preheated oven for 15-18 minutes or until the scones are golden brown and cooked through. They should be slightly firm to the touch.
12. While the scones are baking, prepare the glaze (if desired). In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until you achieve your desired glaze consistency.
13. Remove the Strawberries & Cream Scones from the oven and allow them to cool on a wire rack for a few minutes.
14. If you prepared the glaze, drizzle it over the scones while they are still slightly warm.
15. Serve your scones warm, and enjoy the delightful combination of fresh strawberries and cream in every bite.

NOTES:

• These Strawberries & Cream Scones are a taste of summer that can be enjoyed year-round. Share them with loved ones as you appreciate the rich history and tradition of scones with a fruity twist.