Remember yesterday’s April Fools’ Day post? The one where I mocked marble and farm tables and food blogging in general? Yea…. well, here I am living in the the very world I lovingly mocked. In penance I offer you with baby scones. I set the marble aside for today because that would just be too much. The farm table I can’t help. Thank you for letting me mock us and myself.
I’m excited to tell you about these scones!
Sure… I’m always excited to tell you about scones. That’s a constant.
But these scones are special! They’re definitely more scone that biscuit. In my world I’m generally trying to pass of biscuits as scones, but this isn’t that.
These Cream Scones are just that: cream! There’s no cold butter, no eggs, and no buttermilk. Just cream, flour, and a few fixins!
There’s a really great reason why these cream scone are absolutely delightful without the butter and buttermilk.
See… cream is what we use to make butter!
By using cream we’re adding our liquid and our fat all in one fell swoop! Cream is our multi-tasker… and totally delicious (obviously).
Chopped strawberries will also help moisten the batter.
I love that strawberries are coming back into season! This feels like really good news!
I also added a good handful of chopped white chocolate. I just had to.
The strawberry dough is pretty shaggy. Moist, but shaggy. Moist, but not sticky. How many more times can I say moist?
No rolling pin required. Just press and suggest the dough into a disk and press it out to 3/4″ thickness.
I love the strawberry studs.
I used a 1 1/4″round biscuit cutter to make these tiny scone bites. If you don’t have round cutters of various sizes you can trim the edges and make these scones 1-inch squares. Cool?
Brushed with heavy cream and sprinkled generously with turbinado sugar.
As you can see from the recipe below, these scones don’t actually have very many ingredients.
There’s a rule in baking… the fewer the ingredients, the more cautious you must be with measuring and technique. It’s weird, but true. Because this scone dough is basically a mixture of flour, baking powder, and cream we have to honor these ingredients and make sure we measure intentionally. Measure your flour carefully. I wrote about flour measuring here: Baking 101: Weighing and Measuring Flour.
I also stirred the dry ingredients as I poured in the cream. The mixture may feel a bit dry even with the 1 1/2 cups of heavy cream. If you measured correctly, don’t be alarmed. The dough will be shaggy but will come together with a few kneads and gentle presses.
This recipe is from King Arthur Flour. The proportions are spot on and the strawberries are a Spring dream. Yep… I said Spring dream.
Tiny Strawberry Cream Scones
makes about 20 to 24 small scones
adapted from King Arthur Flour
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 1/3 to 1 1/2 cups heavy cream plus more for brushing the top
3/4 cup coarsely chopped fresh strawberries
1/3 cup chopped white chocolate (optional)
turbinado sugar for topping
Place a rack in the upper third of the oven and preheat oven to 425 degrees F. Line a baking sheet with a Silpat or parchment paper and set aside.
In a medium bowl, whisk together flour, backing powder, salt, and sugar. Set aside.
In a liquid measuring cup mix together vanilla extract and 1 1/3 cups cream. Drizzle the cream mixture into the dry ingredients tossing and stirring as you pour in the cream. Add the strawberry chunks and white chocolate chunks (if using). Toss together. Add 2 more tablespoons of cream if necessary to create a moist, cohesive, but not sticky dough.
Dump the dough onto a lightly floured work surface. Gently gather and knead the dough into a dish and press the disk out into a 3/4″-thickness.
Use a small biscuit cutter to cut small 1 1/4-inch circles from the dough disk. Brush each circle with heave cream and sprinkle generously with turbinado sugar.
Place 1-inch apart on the prepared baking sheet and bake for 12 to 14 minutes or until golden brown and cooked through.
Remove from the oven and serve warm.
Amber @ Caleighs Kitchen
I want one right now with my coffee. Can you ship? :-)
Alice | Close Encounters of the Cooking Kind
So nice to see non-triangular scones on an American blog! I know it’s just the common shape over there, but I never feel comfortable with scones being triangular having grown up with round ones!
Lisa
Love these, Joy! So simplistic. I imagine these make a fantastic and indulgent breakfast alongside a cup of black coffee.
Liza M.
Looking good-now you’ve got me thinking about banana scones, though. Hmmmm.
Linda
Scones and morning coffee just can’t be beat, and the fact that these are small means that I can have more than one! Thanks for your reminder about a few ingredients requiring more careful measuring.
Abby @ The Frosted Vegan
Ahhh love how little these are! I’m going to make these with the first batch of acceptable strawberries : )
J. @ cake central station
How does Mr. KittyCat like his new Orleans digs?
joythebaker
he’s totally into it!
foodlikecake
So cute! I love the strawberries and that you added white chocolate :-)
kim
your nail polish is PERFECT for this post…the best strawberry red :) making these today!
Rebekah {aCricketSang}
So cute! And they look very tasty m
Katie
These look so cute and delicious- will definitely make them for kids for after school. I love your recipes and blog but as I am in Australia I am used to measurements in grams-so much easier and more accurate. Would you consider providing gram measurements for your recipes?
Amy @ the anorexic chef
These look inredibly good! The photography is stunning too!
Maria Popish
Love at first sight!
Love at first bite? ;)
Averie @ Averie Cooks
I love that there’s no cold butter, no eggs, and no buttermilk. The less to fuss with, the better! And I always trust KAF recipes, no matter what. Glad to hear this one is spot on, as they usually are! And what you said about the less ingredients the more carefully you must measure. Isn’t that true. No margin for goofs! Pinned
Belinda Lo (Moonblush Baker)
Yep In Australia cream based scones are always on the menu.Brilliant isn’t it? Yep in love with the size of them because one is never enough!