Beautiful cream scones are made with heavy cream instead of butter, for a lovely, rich tea scone. These strawberry cream scones are filled with chunks of fresh strawberries.
1/3cup(65g)granulated white sugar, adjust to taste
1teaspoonvanilla , or vanilla bean paste
1 1/3 - 1 1/2cups(300-330ml)cold heavy whipping cream, (35% b.f.) plus more, as needed to moisten
1 - 1 1/4cupsdiced fresh strawberries, diced into 1/2-inch pieces
For topping:
Additional heavy cream, for brushing
White granulated sugar
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Instructions
Preheat the oven to 425°F (regular bake/not fan assisted). Line a baking sheet with parchment paper and set aside.
Prepare the strawberries and place into a bowl. Toss with a bit of flour (just a couple of teaspoons) and set aside. *Note, if using imported, out of season strawberries, I like to add a teaspoon or so of sugar, as well.
Whisk together the flour, baking powder, salt and sugar in a large bowl.
Measure out the heavy cream, then stir in the vanilla. Pour half of the cream over the dry ingredients, then stirring gently while adding just enough of the rest of the heavy cream to make a just moist dough. There shouldn't be any pockets of dry flour in the bottom of the bowl, but the dough shouldn't be super sticky, either. Don't hesitate to add an additional tablespoon or so of heavy cream if needed to achieve this. Gently and quickly stir in the strawberries.
Remove the dough to a lightly floured work surface. Gently gather the dough into a rough ball, then using the palms of your hands, gently press into a 7-inch round, even-height circle. (Press in along the sides, as well, to ensure the sides are not crumbly).
Transfer round to prepared baking sheet. Using a sharp knife, cut the round into 8 even wedges. Separate the wedges and arrange on baking sheet with at least 1 inch in between. Place baking sheet into the freezer for 15 minutes.
Remove from freezer and brush tops of wedges with heavy cream. Sprinkle tops generously with white, granulated sugar. Work quickly so they don't warm up.
Bake the chilled scones in preheated oven for 14-16 minutes, or until lightly golden.
Remove the scones from the oven and immediately remove to a cooling rack. Serve warm or store cooled scones in an airtight at room temperature for several days. These scones can also be frozen for longer storage.