Any scone recipe will work to capture the flavors of our late spring strawberry season, but I chose the simplest one. Using only a few ingredients and easy mixing, you can be in and out of the kitchen in no time. This recipe is based on one from The Joy of Cooking and makes up to 12 scones, depending on how you cut them. By the way, in England scones are often round, like most American biscuits, but you can cut these into triangles if you wish.
Strawberry and Cream Scones
Preheat oven to 450F. Prepare a baking sheet with parchment or a silicone mat. In a bowl, whisk together:
2 1/2 cups AP flour
2 1/4 teaspoons baking powder
1/4 cup sugar
1/2 teaspoon salt
Add and gently toss until coated:
1 cup chopped ripe strawberries
In measuring glass, combine
1 1/4 cup heavy cream
1 teaspoon vanilla extract
Pour the cream mixture over the dry ingredients, gently stirring until combined. If the mixture is still a little crumbly, add a spoonful more of cream until the dough comes together. Stir as little as possible to have the lightest scone later. Turn out the dough on a lightly floured surface and gently knead 5 times or less, just enough until the dough is cohesive. Pat out to about 3/4 inch thick so you can either cut into circles with a biscuit cutter or form triangles. For triangles, pat into an 8-inch circle and cut into wedges, or form a skinny rectangle and cut wedges one after another. Place cut scones on the prepared baking sheet, dab each top with more heavy cream, and sprinkle with turbinado sugar. Bake for 15 minutes, or until the scones are light brown and the berries are cooked through. Let cool for 15 minutes and top with optional vanilla glaze, if you like.
Vanilla Glaze
Mix together and stir until smooth:
1 ⅓ cup powdered sugar
3 tbsp. melted butter
2 tsp. corn syrup
1 tsp. vanilla
2 tbsp. cream or milk
Use the same scone recipe, without adding the chopped berries, as a topping for your favorite cobbler recipe. This is the link to the one I used here. You’ll see their scone recipe is a little different from the one I shared, but either will work fine.