Strawberries & Cream Scones
Makes approximately 12
Roasted strawberries and cream cheese impart delicate sweetness and rich flavor to these toothsome scones. A gentle touch for kneading the dough is necessary to ensure that the roasted strawberries do not discolor your scones.
⅓ cup finely chopped strawberries
2½ tablespoons granulated sugar, divided
3 cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon fine sea salt
6 tablespoons cold unsalted butter, cubed
2 tablespoons cold cream cheese, cubed
1 cup plus 3 tablespoons cold heavy whipping cream, divided
1½ teaspoons vanilla extract, divided
1 large egg
1 tablespoon water
½ cup confectioners’ sugar
• Preheat oven to 375°. Line 2 rim-med baking sheets with parchment paper.
• In a small bowl, gently toss together strawberries and ½ tablespoon gran-ulated sugar. Spread in a single layer on a prepared baking sheet.
• Bake until strawberries are fragrant and have released most of their juices, 20 to 25 minutes, stirring on baking sheet every 5 to 7 minutes. Let cool completely on baking sheet.
• In a medium bowl, whisk together flour, baking powder, salt, and remaining 2 tablespoons granulated sugar. Using a pastry blender or 2 forks, cut butter and cream cheese into flour mixture until they resemble coarse crumbs.
• In a small bowl, stir together 1 cup heavy cream and 1 teaspoon vanilla extract. Add to flour mixture, stirring until a shaggy dough begins to form. Add roasted strawberries, leavingany excess juices on the baking sheet. Working gently, bring mixture togetherwith hands and knead lightly in the bowl until strawberries are evenly distributed and dough is smooth.
• Turn out dough onto a lightly floured surface. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a fluted 2¼-inch heart-shaped cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps once. Place scones 2
