Strawberries n' Cream Scones
Serves 8
15 mins prep
23 mins cook
38 mins total
I put a decadent twist on my regular strawberry sones just for Mother's Day, and now I think they are only way I'll make scones from here on out. They are loaded with strawberry flavor, with freeze dried strawberries and strawberry cream cheese. It's a tender, flavorful crumb that will be perfect on your spring brunch table.
Glaze
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In a large mixing bowl, whisk together dry ingredients.
Grate the cold butter and add it to the flour mixture, whisk together with a fork until all the butter is covered in flour.
Add in the sourdough discard and cream cheese and whisk together until combined. Transfer to a lightly floured work surface and work the dough together with your hands and shape it into a round, flat ball.
Using your bench scraper or a large knife, cut the scone dough into 8 equal pieces. Transfer to your cast iron pan or baking sheet and brush the tops of the scones with heavy cream.
Preheat your oven to 425 degrees, and while your oven is preheating place the scones in the fridge to ensure the butter is cold during the bake.
Bake at 425 for 23 - 25 minutes.
When they are done baking, top the scones with the glaze and serve with extra fruit and a cup of coffee! :)
Glaze
In a small mixing bowl, whisk together ¼ cup of heavy cream, 1 cup of powdered sugar, and a splash of vanilla extract.
OPTIONAL: you can add a squeeze of lemon to the glaze to make it extra zesty and springy.
