Tiny Strawberry Cream Scones

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.