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.
Emma
I adooooore scones – I want one of these right now! The golden sugar on top makes me want one even more.
Laura @ Laura's Culinary Adventures
Scones are special! I have been eating so many strawberries recently because they are such a bargain now. These scones scream spring to me. Yum!
Amy
I made these yesterday and they are phenomenal……….not too sweet, beautiful, and makes lots!
sundiegoeats
Um no cutting butter into the dough and no rolling pin? These look gorgeous. Have never made scones but this seems like the recipe to start with.
Jenn @ Foodess
In Canada our strawberries are still a few months off, but I love your sweet little scones! Can’t wait to make them.
Kylie Peters
These look amazing!! I can’t wait to try them! If you ever need any motivation or inspiration my blog is: happinesslovestrength.weebly.com :)
Annie @Maebells
Beautiful! I have been trying to decide what to take to a brunch this weekend and I think I have found it! I also loved your post on Monday, what a weird world we food bloggers live in? :)
Tracy
Love the tiny scones, bring on spring!
Jean | DelightfulRepast.com
Love cream scones! I love scones of all shapes and sizes, but I always make tiny ones–perfect for the tea table! I most often make wedge-shaped, but round are fine too (see The Great Scone Kerfuffle of 2014 at Pauline Wiles’ site https://www.paulinewiles.com/2014/03/18/guest-post-the-great-scone-kerfuffle-of-2014/.
Tamara
Dear Joy, I love you! You are like the goddess of baking to me and for that I thank you! I can’t wait to try these scones. I am determined to make the perfect scone this year!
Chichi
I love scones. Yours looks so delicious I usual use milk to make mine. Will make them with cream next time I make them
Charlotte
Joy, I read your blog this morning and just made the little strawberry cream scones this evening. They are adorable and taste amazing. Thanks for sharing your life and special gifts with us.
Laura (Tutti Dolci)
These are the absolute cutest!
SaJia
I might have to ignore my lenten dairy sacrifice for these. I’m not sure I can wait until Easter! After all, once it’s baked, it’s not cream any more, right?
Alia
I made these tonight and they’re gorgeous, perfect for dessert. My husband ate at least half a dozen after dinner. I’m saving the rest to have with tea over the next couple days, where I think they’ll be perfect.