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-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.
STRAWBERRIES AND CREAM SCONES
I've recently started getting into making scones. This is a delicious recipe for them! If you like, add "Recipe#953365" as suggested by reviewer Marsha D.
Provided by CookingONTheSide
Categories Scones
Time 40m
Yield 6-7 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°.
- Mix flour, baking powder, sugar and salt in a large bowl.
- Cut butter into small cubes and blend with a pastry blender until it resembles oatmeal (or small peas, if you don't like oatmeal).
- Add the orange zest and strawberries.
- Then slowly and gradually add the cream while mixing with a fork.
- As soon as the flour starts to come together into a dough, remove from the bowl and form into a ball.
- Place on a lightly floured surface and knead gently four or five times.
- Then shape with your hands (or a rolling pin) into an 8x10" rectangle.
- Cut the rectangle lengthwise into two 4x10" rectangles.
- Cut each of those into 6 or 7 triangles and place on an ungreased baking sheet.
- Bake for 20-25 minutes until golden brown.
- Serve warm with softened butter, jam, creme fraiche or just as they are!
Nutrition Facts : Calories 410.2, Fat 22.8, SaturatedFat 14.1, Cholesterol 74.7, Sodium 974, Carbohydrate 47.3, Fiber 1.2, Sugar 9.4, Protein 4.8
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