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.
Jenny
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!
ruby
Amazing!
Tanner
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.
Aliza
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.
Gabrielle
Just made these as a thank you for some friends, and they taste *amazing*! I’m so excited to drop them off. Thanks Joy!!
Alicia Stone
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 :)
Claire
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.
Liza
How long would these keep?
joythebaker
Best when refrigerated, and should keep for four days.
Melissa
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, :-)
Angela S.
Can these be made ahead and then frozen? Thank you for the wonderful recipes. Always welcome.
tina
Looks amazing, would you pleassssse consider measurements I by weight?
joythebaker
I’m not sure about how exact it would be.
Mary Straton
Think I could work some blueberries in here too? Or would that be an epic berry fail?
joythebaker
go for it!!
trish
Can you use frozen strawberries?
joythebaker
Yes! You just need to defrost and drain them.