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.
Erin @ cutthecookie.com
On an overcast day from around the world, thanks for a spot of spring. I may need to make these for Easter, actually :)
Karine Keldany
Great post Joy! I will definetly give them a try. I love scones. The photography is awsome. Your style has changed. I love the colors, light, angles and props. Bravo!
Michelle @ A Healthy Mrs
These are so darn cute! And probably so darn delicious, too :)
daydreamkate
Hoe did you know there were strawberries at my house? These are so going to happen!
Mimi
Scones with no butter? YES!
Liss
Love the strawberries already in the scone!! For extra fluffy ones we use equal cream and lemonade – all the rise you need straight from the bubbles :) def adding berries next time thanks joy! Love your work :)
Amanda @ Once Upon a Recipe
basically these are just the cutest. i can’t wait for strawberries to come into season here (it’s snowing right now, so i feel as though we’re a ways off…).
Erika
Oooh…I might have to make these and impress someone! So perfect for a spring brunch, too.
Rocky Mountain Woman
Yum. I love the King Arthur website, it’s fun to look at and they have great recipes…
fedandfit
Beautiful! The lighting in NOLA suits you :)
Amy
I made these this afternoon and they are delicious! I love that there was no tiny butter cubes to incorporate so they were easy to make. Thinking of other flavors you could make this recipe with!
cheyenne
oh myyy. perfect for a sunday breakfast :)
thanks for sharing!
xo, cheyenne
Danae @ reciperunner
Love these mini scones! Amazing that you got them so perfect just using the cream, can’t wait to try this method out. Beautiful pictures!
Taylor
These look absolutely delicious! I can’t wait to try the recipe out!
xoxo
Taylor
chetours
How beautiful!
xx,
Elizabeth
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