Friday, April 27, 2012

Strawberries 'n Cream Scones

When I saw this recipe, I instantly wanted to try it. I mean, come on, strawberries and cream?! I believe I've only made one other scone recipe before, so I'm not sure how I'm doing on making these, but they made for a delightful morning treat! The recipe came from a blog entitled, "Sweet Peas Kitchen," thank you for the recipe-hope you enjoy!

Strawberries 'n Cream Scones

2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 teaspoon grated lemon zest
1 cup diced strawberries
1/4 cup strawberry preserves
1 cup heavy cream
1 tablespoon lemon juice
3/4 cup confectioners’ sugar, sifted


Preheat oven to 425 degrees F.
Place flour, baking powder, sugar, and salt in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses.
Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Add the grated lemon zest. Cover and process with 12 1-second pulses.
Transfer dough to a large bowl. Mix in strawberries with your hands. Add heavy cream and mix with your hands until dough begins to form.
Gently knead dough by hand until it comes together into a rough ball, about 10 seconds. Divide dough into two equal pieces.
To shape the scones, with lightly floured hands press dough into two 8-inch rounds. Spread strawberry preserves over one of the rounds, leaving 1/2-inch plain border. Place the other round atop of the preserve covered round and seal edges. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
Place wedges on an ungreased baking sheet and bake in preheated oven 12 to 15 minutes or until tops of scones are a light brown. Transfer to a wire rack for at least 5 minutes before serving.
While the scones are cooling, make lemon glaze. Combine lemon juice and confectioners’ sugar until you achieve a thick, opaque icing. Drizzle over scones and serve.
Yields: 8 scones
Prep Time: 15 minutes
Bake Time: 15 minutes

Source: adapted from Raspberry Lemon Scones

Tresa's Notes-
The dough was a bit rough to come together, really rather wet. Once they came together though, they tasted quite scrumptious!

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