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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. Sue

    April 3, 2022 at 9:20 am

    I have never eaten a scone. However, this recipe looks easy enough to make and
    looks delicious. Your small trip to California, where everyone was together was
    really nice. Everyone looked happy and you created a good memory as well.
    You spent time together eating in the outdoors and enjoying each other’s company. Thanks for the recipe.

    Reply
  2. Elizabeth

    November 3, 2021 at 3:52 pm

    These are my absolute favorite scones ever!!!!! I have made them multiple times over the past few years. Yuuummmm

    Reply
  3. Jenny

    May 14, 2018 at 2:36 pm

    I just made a half-batch of these, and they are delicious! I used 2/3 white whole wheat flour and didn’t measure the strawberries. I also cut them into triangles because I didn’t have a baby biscuit cutter. Thanks for a great recipe!

    Reply
  4. ruby

    January 11, 2018 at 6:16 pm

    Amazing!

    Reply
  5. Tanner

    October 12, 2017 at 7:15 pm

    I just made these and they are SO GOOD and look almost as pretty as yours so I’m very happy! I had nothing resembling a cookie cutter that small so I free-handed them and they turned out really well.

    Reply
  6. Aliza

    October 2, 2017 at 9:45 am

    These scones were such a hit at my friend’s bridal shower. I made them in heart shapes too using a heart cookie cutter. One thing to note–the dough can get really damp and sticky when you add the strawberries. Don’t be afraid to add in more flour to get to the consistency you need.

    Reply
  7. Gabrielle

    April 18, 2017 at 12:02 pm

    Just made these as a thank you for some friends, and they taste *amazing*! I’m so excited to drop them off. Thanks Joy!!

    Reply
  8. Alicia Stone

    April 14, 2017 at 2:07 pm

    Woow I absolutely love these scones. I tried them these other day with strawberries and they were perfect. Will try them with blueberries this weekend.. Thanks a lot of the awesome recipes :)

    Reply
  9. Claire

    November 23, 2016 at 1:03 am

    These have been a standby recipe for me for the past few years. Always a huge hit whenever I choose to share them (which is not always, #sorrynotsorry). I find they’re really prime the first day but don’t keep super well, although airtight storage helps, but really, be better than me and share them so everyone can enjoy them at their peak.

    Reply
  10. Liza

    May 10, 2016 at 1:20 pm

    How long would these keep?

    Reply
    • joythebaker

      May 24, 2016 at 9:23 am

      Best when refrigerated, and should keep for four days.

      Reply
  11. Melissa

    March 27, 2016 at 12:52 pm

    Just made these yesterday and they were absolutely amazing and pretty easy to make. Made the dough a day before and left in the fridge overnight and they came out perfect. Didn’t have a biscuit cutter but improvised with a shot glass, :-)

    Reply
  12. Angela S.

    March 23, 2016 at 12:24 pm

    Can these be made ahead and then frozen? Thank you for the wonderful recipes. Always welcome.

    Reply
  13. tina

    February 4, 2016 at 2:52 pm

    Looks amazing, would you pleassssse consider measurements I by weight?

    Reply
    • joythebaker

      May 24, 2016 at 1:37 pm

      I’m not sure about how exact it would be.

      Reply
  14. Mary Straton

    January 8, 2016 at 3:04 pm

    Think I could work some blueberries in here too? Or would that be an epic berry fail?

    Reply
    • joythebaker

      January 8, 2016 at 7:52 pm

      go for it!!

      Reply
  15. trish

    December 9, 2015 at 7:06 pm

    Can you use frozen strawberries?

    Reply
    • joythebaker

      May 24, 2016 at 2:18 pm

      Yes! You just need to defrost and drain them.

      Reply
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