- Used a mini-scone pan so the recipe will reflect that in the baking directions and steps/directions.
- Added 1/2 cup chopped walnuts.
- Adding some orange zest to the scone batter would be a nice addition.
- Placing the chunks of strawberries in each scone will make for more even distribution of strawberries for each scone AND prevent the possibility of your scone batter from turning a pinkish hue (this is purely preference).
- Would adjust the amount of vanilla for the glaze, decreasing to maybe 1 teaspoon.
- Watch baking time, depending on the size of your scones.
Makes: 12 mini scones (yield will vary by size of scones)
Scones
1/2 cup diced fresh strawberries
1/4 cup granulated sugar
2 tablespoons half & half, light or heavy cream
2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
1 large egg
2 teaspoons vanilla extract
2/3 cup diced fresh strawberries
1/2 cup walnuts, coarsely chopped
Glaze
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon water
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.
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 a scone pan.
Make the glaze:
Mix 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), for about 16-18 minutes (for mini scone pan).
Serve scones warm. To rewarm later, place in microwave for 12 seconds (for one scone).
Or allow them to cool completely, and store airtight at room temperature. .