STRAWBERRIES 'N' CREAM SCONES
This strawberry scones recipe is rich with cream and packed with berry goodness. If you are like me, you won't be able to eat just one! -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Time 30m
Yield 8 scones.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, 1/3 cup sugar, baking powder, lemon zest, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened. , Turn onto a lightly floured surface; knead five times. Gently knead in strawberries, about five times. Pat into an 8-in. circle; brush with egg and sprinkle with remaining sugar. Cut into eight wedges. , Separate wedges and place 2 in. apart on a greased baking sheet. Bake at 425° for 9-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 233 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 387mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRIES AND CREAM SCONES
I took a leap and veered from Mom's original shortcake recipe to create this scone recipe with cream and strawberries. Instead of a short biscuit, I made light sweet-cream scones for the shortcake part. The difference was delightful! -Martha Laviolette, South Rockwood, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine fresh and thawed strawberries. Cover and refrigerate until serving., Line an 8-in. round cake pan with plastic wrap, letting edges hang over sides; set aside. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, stir together 1-1/2 cups cream and vanilla extract. Stir into flour mixture just until moistened. Transfer to prepared pan; pat into an even layer. Cover and freeze 45 minutes or until slightly firm. Preheat oven to 425°., Turn dough onto a lightly floured surface. Cut into 8 wedges. Place wedges on a parchment-lined baking sheet. Brush with 1 tablespoon whipping cream and, if desired, sprinkle with additional sugar. Bake until golden brown, 15-18 minutes. , Meanwhile, combine remaining whipping cream and confectioners' sugar; whip until stiff peaks form. To serve, cut scones in half; top with reserved strawberries and whipped cream. Garnish as desired.
Nutrition Facts : Calories 549 calories, Fat 28g fat (17g saturated fat), Cholesterol 85mg cholesterol, Sodium 425mg sodium, Carbohydrate 69g carbohydrate (31g sugars, Fiber 4g fiber), Protein 8g protein.
STRAWBERRIES AND CREAM SCONES-PANERA BREAD COPYCAT RECIPE - (4.3/5)
Provided by MJH
Number Of Ingredients 15
Steps:
- Preheat your oven to 375 degrees. Lightly grease (or line with parchment) two baking sheets, or a full-size or mini-scone pan. To make the scones: In a blender or food processor, process 1/2 cup of the strawberries with the half and half or cream until the mixture is smooth. Set it aside. In a large bowl, whisk together the flour, salt, sugar, and baking powder. Cut in the butter, using your fingertips, a fork or a pastry blender. In a separate bowl, whisk together the strawberry/half and half mixture, the egg, and the vanilla extract. Stir this mixture into the dry ingredients. Add the 2/3 cup diced strawberries and stir just until everything is well-combined. This is a wet, sticky dough, good for drop scones. 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. Or divide the dough among the compartments of the scone pan of your choice. Bake the scones until they're golden brown, 15 to 16 minutes (on a baking sheet or in a mini-scone pan), or 18 to 20 minutes (in a standard scone pan). Remove the scones from the oven when they're beginning to brown around the edges. Break one open, just to be sure; they should be moist, but not gummy, at the center. To make the topping: As soon as you remove the scones from the oven, make the topping. Combine the sugar and water in a very small (e.g., 1/4- to 1/3-cup size) microwave-safe bowl, stirring until the sugar is moistened. Heat in the microwave for 20 to 30 seconds, until the mixture is bubbly. Carefully remove from the microwave (sugar syrup is very hot), and stir in the vanilla. Stir until the mixture is smooth. Drizzle or brush the topping over the hot scones.
STRAWBERRY AND CREAM SCONES
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 nicely crunchy finish. They're the perfect vehicle for a dollop of double Devon cream and a dab of jam (try strawberry-rhubarb or my strawberry jam recipe #388115). Strawberry and Cream Scones are great served warm, slathered in Honey Thyme Butter recipe #428651 or my Homemade Lemon Clotted Cream recipe #453683. From KingArthurRecipes.com.
Provided by BecR2400
Categories Scones
Time 30m
Yield 8-18 scones
Number Of Ingredients 13
Steps:
- Preheat your oven to 375°F Lightly grease (or line with parchment) two baking sheets, or a full-size or mini-scone pan.
- To make the scones: In a blender or food processor, process 1/2 cup of the strawberries with the half and half or cream until the mixture is smooth. Set it aside.
- In a large bowl, whisk together the flour, salt, sugar, and baking powder. Cut in the butter, using your fingertips, a fork or a pastry blender.
- In a separate bowl, whisk together the strawberry/half and half mixture, the egg, and the vanilla extract. Stir this mixture into the dry ingredients. Add the 2/3 cup diced strawberries and stir just until everything is well-combined. This is a wet, sticky dough, good for drop scones.
- 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. Or divide the dough among the compartments of the scone pan of your choice. Bake the scones until they're golden brown, 15 to 16 minutes (on a baking sheet or in a mini-scone pan), or 18 to 20 minutes (in a standard scone pan). Remove the scones from the oven when they're beginning to brown around the edges. Break one open, just to be sure; they should be moist, but not gummy, at the center.
- To make the topping: As soon as you remove the scones from the oven, make the topping. Combine the sugar and water in a very small (e.g., 1/4- to 1/3-cup size) microwave-safe bowl, stirring until the sugar is moistened. Heat in the microwave for 20 to 30 seconds, until the mixture is bubbly. Carefully remove from the microwave (sugar syrup is very hot), and stir in the vanilla. Stir until the mixture smoothes out. Drizzle or brush the topping over the hot scones.
- Yield: 8 to 18 scones, depending on your choice of pan.
Nutrition Facts : Calories 264.2, Fat 10.5, SaturatedFat 6.3, Cholesterol 49, Sodium 370.6, Carbohydrate 37.5, Fiber 1.3, Sugar 12.3, Protein 4.5
GLUTEN-FREE STRAWBERRIES AND CREAM SCONES
Delight your family with these wonderful strawberry and cream scones - a sweet addition to your bread basket.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
- In large bowl, mix flours, xanthan gum, 2 tablespoons sugar, the baking powder and salt with whisk. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until coarse crumbs form. Add strawberries; stir gently to coat with crumb mixture. Stir in 1 cup plus 2 tablespoons whipping cream, mixing just until combined.
- Onto cookie sheet, drop dough by 1/4 cupfuls about 2 inches apart. Brush with remaining 2 tablespoons whipping cream; sprinkle with remaining 1 tablespoon sugar.
- Bake 25 to 30 minutes or until golden and puffed. Remove to cooling rack. Serve warm.
Nutrition Facts : Calories 280, Carbohydrate 29 g, Cholesterol 50 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 5 g, TransFat 1/2 g
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- Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets, or a full-size or mini-scone pan., 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., In a large bowl, whisk together the flour, salt, and baking powder., Work in the butter, using a mixer, your fingertips, a fork, or a pastry blender; the mixture should be unevenly crumbly., In a separate bowl, whisk together the strawberry/cream mixture, the egg, the vanilla extract, and the Fiori., Add this mixture to the dry ingredients, stirring until the dough just barely starts to come together., Add the 2/3 cup diced strawberries, gently folding them in; the dough will be quite sticky., 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., Or divide the dough among the compartments of the scone pan of your choice., Make the glaze by stirring together the sugar, water, and vanilla until smooth.
- Drizzle some atop each scone., 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).
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