- Hands-on time:
- 12 mins. to 20 mins.
- Baking time:
- 15 mins. to 20 mins.
- Total time:
- 27 mins. to 40 mins.
- 8 to 18 scones, depending on size
These tender scones, studded with fresh strawberries, sport an unusual glaze. Based on granulated sugar rather than confectioners', and tinted gold by a very high percentage of vanilla, the topping gives the scones a delicately crunchy finish. They're the perfect vehicle for a dollop of double Devon cream and a dab of jam — strawberry-rhubarb, please.
- 1/2 cup diced fresh strawberries
- 1/4 cup granulated sugar
- 2 tablespoons half & half or light cream
- 2 cups King Arthur Unbleached All-Purpose Flour or Perfect Pastry Blend
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 6 tablespoons cold butter, cut into pieces
- 1 large egg
- 2 teaspoons vanilla extract
- a few drops Fiori di Sicilia, optional
- 2/3 cup diced fresh strawberries
- 3 tablespoons sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon water
- 1) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets, or a full-size or mini-scone pan.
- 2) To make the scones: In a blender or food processor, process 1/2 cup of the strawberries with the sugar and half & half or cream until the mixture is smooth. Set it aside.
- 3) In a large bowl, whisk together the flour, salt, and baking powder.
- 4) Work in the butter, using a mixer, your fingertips, a fork, or a pastry blender; the mixture should be unevenly crumbly.
- 5) In a separate bowl, whisk together the strawberry/cream mixture, the egg, the vanilla extract, and the Fiori.
- 6) Add this mixture to the dry ingredients, stirring until the dough just barely starts to come together.
- 7) Add the 2/3 cup diced strawberries, gently folding them in; the dough will be quite sticky.
- 8) Drop the dough by heaping tablespoonfuls onto the prepared baking sheets; each scone should be about the size of a golf ball. A tablespoon cookie scoop is exactly the right size for this task.
- 9) Or divide the dough among the compartments of the scone pan of your choice.
- 10) Make the glaze by stirring together the sugar, water, and vanilla until smooth. Drizzle some atop each scone.
- 11) Bake the scones until they're just beginning to turn golden brown around the edges, 15 to 16 minutes (on a baking sheet or in a mini-scone pan), or 18 to 20 minutes (in a standard scone pan). Break one scone open, just to be sure; they should be moist (but not gummy) at the center.
- 12) Serve scones warm. Or allow them to cool completely, and store airtight at room temperature. Just before serving, reheat very briefly in the microwave, or for 5 to 10 minutes, tented with aluminum foil, in a preheated 350°F oven.
- Yield: 8 to 18 scones, depending on size.