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.
Donna
I made these tonight and they were DELICIOUS!!!!!
Margie
Joy do you think you could substitute blueberries for the strawberries easily?
joythebaker
absolutely!
Sunit
Oh man, that studs picture is gorgeous. They also manage to look healthy! But I know I’ll end up eating far too many for my own good. Oh well! :D
Anabel
Hi Joy! Have you ever tried strawberry and basil together? I made a batch of tiny strawberry basil scones based on this recipe, and the flavor combination is pretty tasty!
joythebaker
It’s one of my favorite flavor combinations! I love the way you think!
Laura
These are still good if you got a little too down with the minimalism and totally forget the 1/3 cup of sugar. Oops.
joythebaker
haha! suuuper minimal!
Jill
These look so cute! But they did not work for me. My fresh strawberries (I used small firm ones , chopped) made for a slippery mess. I am determined, though for it to work. I am going to chop, then freeze some berries on a sheet pan, then try to fold in those!
bluebirds&bears
I made some this morning and used my brother and classmates as guinea pigs. Let me just say, they are very happy guinea pigs! I’ve yet to be disappointed by anything on this site; thanks Joy!
Lindsey
I made these this past weekend for a brunch with friends and the scones were perfect! I’m a rather terrible baker (measuring things is not my forte), but these were so simple and were delicious, thank you!
Since I’m not a baker, I don’t do substitutions well. Would anyone know if these could be made with different flour (like almond) and still turn out well? I want to make these again this weekend for my family, but my mom just found out she has a gluten intolerance so I would need to adjust the recipe for her. Any suggestions would be greatly appreciated!
Gay
Joy, I made these yesterday. Just lovely. Even better with strawberry butter!
dianahowe
Could I make these vegan by substituting coconut cream for heavy cream you think? Love these!
joythebaker
Go for it! I think that’ll be super delicious!
Jenna
Do you have nutrition info for these?
Michelle
Delish! and oh so easy using cream instead of butter. My egg allergic son was devoured two scones. Thank you for this post. Was wondering if you tried it with gluten free flour? Or other fruits?
Hari Chandana
These are so delicious and tempting.. love them! :)
Kirsten @ Fit + Fab
Those scones!!
Some of my greatest childhood memories is walking down to the kitchen on a saturday morning with the smell of scones wafting in the air. I am definitely going to make these little bad boys with a side of Devinshire cream. SO YUM!
Barbara
I’ve never had a scone; I think I’ve found the place to begin remedying that. We’ve had a LOT of strawberries already this spring; can I use blueberries instead?