If there is one thing my kids consistently get excited about me making, it is scones. We have many different variations we love, and this one is no exception. Using powdered freeze-dried strawberry (versus fresh strawberries) adds a little light strawberry flavor without affecting the texture/consistency of the scones. The cream cheese helps keep the texture soft and tender. They are truly such a fun treat.
If you are wanting to make them ahead of time (or if you want to double the recipe and freeze half), place cut scones on a parchment-lined baking sheet and place in the freezer for about 30 minutes, until frozen. Place in a freezer container or resealable bag. When ready to make, preheat oven, place frozen scones on a parchment-lined baking sheet, and bake as directed above. You will need to add a few minutes of cook time when baking from frozen.
- 1 (1 ounce) package freeze dried strawberries
- 4 ounces cream cheese, softened
- ⅓ cup heavy cream
- 1 large egg
- 2 teaspoons vanilla extract
- 1¾ cups all-purpose flour
- 6 tablespoons granulated sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 8 Tablespoons unsalted butter, frozen
- For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch of kosher salt
- In a small blender or food processor, process freeze-dried strawberries until it is a fine powder. Set aside.
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium sized bowl, beat together cream cheese and cream. Add egg and vanilla extract and beat until well combined. Set aside.
- In a large bowl, whisk together ¼ cup of powdered strawberries, flour, sugar, baking powder, and salt. Using a box grater with a small grate, grate the frozen butter into the flour (just like you would grate cheese). Combine the grated butter with the flour mixture, stirring until it is a coarse consistency. There should be some visible chunks of butter still.
- Pour previously prepared wet ingredients over the butter/flour mixture. Gently stir together until a shaggy dough begins to form. Try not to overwork it, it should be a crumbly dough. Dump onto a lightly floured surface, kneading to form together. Roll or press into a large rectangle about 1.5 inch thick. Use circle biscuit cutter or heart shaped cookie cutter to cut out the dough. Arrange onto prepared baking pan.
- Place in a preheated oven and bake for about 10-12 minutes, until set and starting to brown slightly on bottoms/edges. Remove from oven and let cool.
- While scones cool, make the glaze. Stir together powdered sugar, milk, vanilla, and a pinch of salt. You want a thick but still pourable consistency. If your glaze is too thick, add a small amount of milk; if too thin, add a little powdered sugar. Spoon glaze over cooled scones. Sprinkle with extra powdered strawberries, if desired. Let glaze set and serve.
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