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Tiny Strawberry Cream Scones

April 2, 2014 by Joy the Baker 117 Comments

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.

tiny strawberry cream scones

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!

tiny strawberry cream scones

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).

tiny strawberry cream scones

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.

tiny strawberry cream scones

The strawberry dough is pretty shaggy.  Moist, but shaggy.  Moist, but not sticky.  How many more times can I say moist?

tiny strawberry cream scones

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.

tiny strawberry cream scones

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?

tiny strawberry cream scones

Brushed with heavy cream and sprinkled generously with turbinado sugar.

tiny strawberry cream scones

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

Print this Recipe!

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.  

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Reader Interactions

Comments

  1. Michelle

    September 18, 2015 at 10:48 pm

    Can I use buttermilk instead of heavy cream? Thanks!

    Reply
    • joythebaker

      October 12, 2015 at 1:18 pm

      Yes, you can if you like!

      Reply
  2. Mia

    September 12, 2015 at 12:38 pm

    Hi! These look delicious! I’m not sure anyone would be able to reply in time, but I will try anyway – I want to make these for a picknick tomorrow, but I don’t want to risk them being completely dry and hard by tomorrow – could I make the dough today and store it in the fridge & bake them tomorrow? Thanks so much if anyone reads this :)

    Reply
    • joythebaker

      September 14, 2015 at 12:25 pm

      I’m sorry I was not able to get back to you in time for your picnic! But for future edification, yes you may freeze the dough and bake it the next day.

      Reply
  3. Maria

    July 20, 2015 at 2:01 am

    I made these tonight, and they were amazing!

    Reply
  4. Sheer

    June 17, 2015 at 8:50 am

    Hey Joy, I’ve made these scones a few times and they are amazing!! I was wondering if the same recipe would work with raspberries instead of strawberries? Thanks Sheer

    Reply
  5. Sarah

    April 3, 2015 at 6:47 pm

    I made these and loved them!!! So yummy and the perfect size for having 2 or 3 and not feel “guilty”!!! Thank you for reposting…I think I’ll make them again!!!

    Reply
  6. Sonja

    March 31, 2015 at 7:38 pm

    I have to deliver bad news tomorrow and wanted to bake scones for my co-workers to alleviate my guilt — added regular chocolate chips because I don’t believe in white chocolate. I have a rough history with scones, they often come out dry and hockey puck-like, but these are AMAZING. I think they’ll do the trick as long as I don’t eat them all right now. Thank you Joy!!

    Reply
  7. Sherri

    March 24, 2015 at 6:24 am

    I love this recipe, made with strawberry first, then tried with fresh peaches! YUMMO!

    Reply
  8. Annie Home Baker

    February 9, 2015 at 12:38 pm

    I’m curious to know what the difference is between a scone and a biscuit.

    Reply
  9. Elaina

    January 7, 2015 at 10:31 pm

    I am making these I love scones< I never made these and the step by step instructions are so clear.

    Reply
  10. Avital

    December 19, 2014 at 12:40 am

    Is it alright to use light cream instead?

    Reply
    • joythebaker

      December 23, 2014 at 8:08 am

      sure!

      Reply
  11. Alison

    November 29, 2014 at 3:54 pm

    Ooo, thank you for sharing! Mmmmmmm …

    Reply
  12. Dorothy Langlois

    November 8, 2014 at 10:11 pm

    Would love to make these in the morning but could I substitute well drained frozen strawberries for the fresh? Thanks for the great recipes Joy!

    Reply
  13. Rochelle

    October 30, 2014 at 3:15 pm

    These look absolutely amazing and delicious! I want some right now! These are great for mornings when you running off to school or work, they are the perfect size and treat.

    Reply
  14. Robyn

    September 29, 2014 at 8:18 am

    these strawberry scones look great, here in Australia the supermarkets are practically giving away strawberries, such an abundance, but my question to you what is turbinado sugar please?

    Reply
  15. Des @ atastyplate.com

    August 1, 2014 at 9:28 pm

    yummmm!!!! Will be making these today!

    Reply
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