Strawberry Scones

🧂 Ingredients

• 2 large eggs
• 1/2 cup cream whole, heavy or whipping

  (120 grams)
• 1 teaspoon vanilla
• 1/4 cup brown sugar (lightly packed)

  (45 grams)
• 2 1/4 cups all purpose flour

  (285 grams)
• 3 teaspoons baking powder
• 1 pinch salt
• 1/2 cup butter (cold and cut into small pieces)

  (105 grams)
• 1 cup strawberries (frozen & sliced)

  (140 grams)
• 1 cup icing / powdered sugar

  (120 grams)
• 1 tablespoon milk (more or less)
• 1/2 teaspoon vanilla

Instructions

• 1 Pre-heat oven to 375F (190C). Line a cookie sheet with parchment paper.
• 2 On medium speed beat together the eggs for one minute then add the cream,
  vanilla and sugar, beat jut until combined.
• 3 In a medium bowl whisk together the flour, baking powder and salt, add the
  butter, combine to form coarse crumbs. Make a well in the centre and add the egg
  mixture and stir just until combined 16-17 stirs only.
• 4 Turn the dough onto a lightly floured flat surface and gently fold 3-4 times to
  combine, pat the dough into a rectangle (11 x 8.5 inches / 30 x 11 cm) with the
  palm of your hand. Top with the frozen strawberries, fold the dough over in
  three (like an envelope).
• 5 Then pat the dough gently into an 8 inch (20 cm) circle and cut into 8
  triangles, place them about 1/2 inch apart on the prepared cookie sheet. Brush
  with a little milk and bake for 20-25 minutes or until golden. Let cool
  completely before drizzling with the vanilla glaze.
• 6 In a small bowl whisk together until smooth the icing/powdered sugar, milk and
  vanilla. Add more milk if too thick.

Nutrition Info