Hello friends! Spring feels within reach here in Boston. How can I tell? I have a congested nose, and I dart nervously away from all beautiful blooms I come across! I also live in fear of the fierce winds here. Allergy sarcasm aside, one thing I am loving about spring is being able to actually enjoy going to Haymarket on the weekends and see what’s new in produce each week. I like Haymarket, because it’s super cheap, and I kind of get a thrill out of amazing bargains, especially food! Strawberries are always a steal at Haymarket (until this past weekend– $2 a box, humph), either $1 a box or 2 for $3, albeit a little on the riper side. Last week, I scooped up two cartons to make Joy the Baker’s Tiny Strawberry Cream Scones. Hilariously enough, the pint of cream I had to purchase for the scones cost more than the strawberries themselves!
The recipe is super easy, and the results are impressive! Think English tea time impressive. I took most of them to the office at the risk of me eating them all if I kept them for myself at home, and they were gone by the end of the day :D . The strawberry flavour isn’t super pronounced, and the crumb of the scone is so amazingly tender!! It makes me want to explore making biscuits made from cream instead of my tried and true cutting butter into flour + buttermilk method. Below is the recipe (followed it to a T) and pictures for your visual pleasure! Hm. That last part was weird. Whatever.
HOLY MOLY.
Baby Strawberry Cream Scones (makes about 20 to 24 small scones)
From Joy the Baker, who adapted the recipe from King Arthur Flour; original link HERE!
- 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 … I got a little carried away and used 1 cup-ish. Sorry, not sorry.
- 1/3 cup chopped white chocolate (optional) … I didn’t have white chocolate laying around for this. THANK GOD.
- turbinado sugar for topping… I used plain white sugar, because I’m not at a fancy enough stage in my life yet.
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.
I got adventurous and cut the scones using both the scalloped and rounded side. The scallops stayed throughout baking and is my personal preference!
Fresh from the oven and ready to be devoured. You all should bake these for the scent alone. Getting to devour them is like a consolation prize. Just kidding! The eating part is super important! They aren’t real pretty as my oven is a little temperamental, but I’ll take it!
That moment when your girl crush, Joy the Baker tweets at you! WHOA. Life made!
Glamour & Whisk 