Strawberries and Cream Scones
By: Chef Chow
Published: Monday, October 20, 2014 - 11:08am

Ingredients




2 cup flour
1/3 cup granulated white sugar
2 1/4 teaspoon baking powder
the zest of one lemon
3/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup cold butter, preferably cut into cubes and chilled before use
1/2 cup heavy cream
2-3 tablespoon milk, or until the mixture is slightly moistened
1/2 cup diced strawberries, thoroughly washed and dried
1 egg lightly beaten mixed with a tablespoon of water for egg wash
sprinkle with coarse raw sugar

Preparation

1 Preheat the oven to 425F. 2 Cube and chill butter. 3 Combine dry ingredients, flour, sugar, baking powder, lemon zest, salt, and cinnamon, in a large bowl. 4 With your fingertips work the butter into the flour mixture. 5 Make a well in the center of the butter and flour mixture. Add the heavy cream and stir. 6 Add a tablespoon of milk and stir until the dough is moistened but not wet. 7 Add the diced strawberries. 8 Gently work the strawberries into the dough and kneed it together. 9 Pat into an 8 inch circle and cut triangles. Do not be afraid of using flour, excess flour can always be dusted off. 10 Transfer scones to a parchment lined baking sheet. 11 Brush with egg wash and sprinkle with coarse raw sugar. 12 Bake at 425F for 12-15 minutes or until the tops and edges are golden. 13 Cool on a cooling rack. 14 Drizzle with vanilla or lemon glaze which is nothing but powdered sugar with a drop of liquid of your choice. 15 And as always, Chow!

About

Strawberries and Cream? I don't care when or where you're making these somebody mow the lawn now cause it's tastin' like Wimbledon.