Strawberries and Cream Scones

Tender, buttery scones made with strawberries and cream

Prep Time: 20

Cook Time: 40

Total Time: 1

Makes: 8 scones

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Ingredients

For the scone dough

2 and 1/4 cups flour
1 tbsp baking powder
1/3 cup caster sugar (1/2 cup if your strawberries aren't very sweet)
1/2 tsp salt, if using unsalted butter
85 gms cold butter, cut into cubes
10 to 12 chilled strawberries, diced
1 cup chilled cream (whipping cream or regular)
To finish: 1 tbsp cream + 2 tsps water; 2 tbsps sliced almonds

For the glaze

3 strawberries, finely chopped
2 tbsps icing sugar
2 tsps milk

Instructions

Preheat the oven to 220 C and line a baking tray with a silicone mat.
Sift the flour, baking powder, sugar and salt (if using), in a large bowl.
To this, add the cold butter cubes and rub them in with your fingers for about 2 to 3 minutes till you have a coarse, breadcrumb-like mixture with a few larger bits of butter scattered around.
Gently fold in the chopped strawberry pieces till they are coated in the flour mixture, then fold in the cream. Take care not to overmix the dough at any point, or the scones will end up tough and chewy. If the dough is a little unevenly mixed, that's all right.
Slowly bring the dough together into one roughly-shaped mass, kneading it once or twice at the most.
Tip the dough onto a lightly floured surface and shape into a 3/4 inch high disc. Cut into 8 equal wedges and transfer to the baking tray. Place them at least an inch apart. Mix the 1 tbsp cream with the water, and brush on top of each scone. Top with the sliced almonds.
Bake for 35 to 40 minutes until golden brown and and cooked through. Start checking for doneness at 30 minutes.
Allow to cool on a wire rack while you make the glaze.
Combine the chopped strawberries and 2 tsps of the powdered sugar in a small bowl. Set aside for 5 minutes to let the juices release, then mash the fruit properly to break it down.
Pass this mixture through a sieve to get as much of the juice as you can, then add the remaining powdered sugar and milk. Stir to create a thin glaze, though you can thicken it by adding more sugar if you don't mind it sweeter.
Drizzle the glaze over the scones just before serving, otherwise they may go soggy.
Unglazed scones can be kept at room temperature for 2 days in an airtight tin, and after that in the refrigerator for a week or freezer for a month. Happy baking!

Notes

*Original recipe from Smitten Kitchen