Strawberry Cream Cheese Scones Food

FRESH STRAWBERRY SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Place diced strawberries on paper towels to absorb liquid. Combine the cream with the vanilla extract in a small pitcher, and set aside.
• Whisk the flour, sugar, baking powder, salt, nutmeg, and lemon zest together in a mixing bowl. Cut the cold butter into chunks and add to the flour mixture. Use a pastry blender to cut in butter until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, and gently toss ingredients. Make a hole in the middle of the flour mixture; pour cream mixture into the hole. Quickly stir dough together until just blended. Allow dough to rest 2 minutes.
• Turn dough out onto a lightly floured work surface; and knead until smooth and satiny, 4 to 5 minutes. Transfer dough to prepared baking sheet and pat into an 8-inch round. Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the baking sheet, leaving at least 1/2 inch space between each.
• Bake in preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack, and cool 20 minutes before serving.

STRAWBERRIES AND CREAM SCONES

Steps:

• Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
• In a large bowl combine flour, salt, baking powder, baking soda, and sugar; mix well to combine.
• Cut the butter into small cubes then work it into the mixture (using your fingers, two forks, or a pastry cutter) until lit resembles a coarse meal.
• In a small bowl whisk together the egg milk, and cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened.
• Add strawberries and using a rubber spatula gently fold them into the dough. Don't worry if some of the berries break up a bit.
• Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle. *You may need to knead the mixture a few times to get it to a workable texture.
• Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
• Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
• Bake for 18 minutes, or until light golden brown.
• Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.

STRAWBERRY CREAM CHEESE SCONES

Steps:

• 1. In a large bowl, sift together flour, baking soda, salt, and sugar. Cut in butter and cream cheese with a fork or pastry cutter. Carefully stir in vanilla extract and strawberries. Stir in buttermilk. Mixture will be somewhat loose and wet.
• 2. Turn out onto a well floured work surface. Sprinkle surface of dough with a generous amount of flour. With well floured hands, pat down dough and shape into a narrow, but long rectangle, approximately 4-5 inches wide. You may have to add more flour around the edges.
• 3. Using a well floured knife or bench scraper, cut dough into wedges. Place dough wedges onto a parchment or silpat lined cookie sheet. Make an egg wash from a beaten egg and half & half. Brush over each wedge and sprinkle with sugar.
• 4. Bake at 400 degrees for 15-20 minutes or until slightly golden brown, but not totally hard. Do not overcook or your scones will be dry and hard.

CREAM CHEESE SCONES

Steps:

• Preheat oven to 425 degrees.
• Measure dry ingredients into food processor and pulse until well combined. Cut butter and cream cheese into small chunks and distribute throughout processor bowl.
• Hit pulse about 10 times for 1-2 seconds each pulse until course crumbs develop.
• Pour milk and vanilla through feed tube in a slow stream while pulsing until cohesive but crumbly dough forms.
• Turn dough onto floured surface and gently squeeze it into a ball. Flatten and gently shape into an 8 by 8 inch square. Cut into 16 even squares.
• Place on ungreased baking sheet and bake 15-18 minutes until lightly browned.

STRAWBERRIES 'N' CREAM SCONES

Steps:

• In a large bowl, combine the flour, 1/3 cup sugar, baking powder, lemon zest, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened. , Turn onto a lightly floured surface; knead five times. Gently knead in strawberries, about five times. Pat into an 8-in. circle; brush with egg and sprinkle with remaining sugar. Cut into eight wedges. , Separate wedges and place 2 in. apart on a greased baking sheet. Bake at 425° for 9-12 minutes or until golden brown. Serve warm.

THE BEST SCONES RECIPE

Steps:

• Dry ingredients: In a large bowl, combine 2 and 1/2 cups flour, 1/2 cup sugar**, 1/2 teaspoon kosher salt, and 1 and 1/2 tablespoons baking powder.
• Wet ingredients: In another medium bowl, add 1 egg, 2 teaspoons vanilla (omit for savory scones), 1/3 cup cream and 1/3 cup sour cream. Whisk it together. Set aside.
• Cut in butter: Now back to the dry ingredients. Use a pastry cutter to cut in the COLD or frozen butter. You can also grate the butter using a cheese grater and mix it in that way. Cut the butter in until it is incorporated and there are still pieces of butter about the size of a pea. Don't overdo it! See photos.
• Add the wet ingredients to the dry ingredients. Use a wooden spoon to stir it together until it forms a shaggy dough.
• Coat your hands with flour and finish kneading the dough in as few strokes as possible. (Overworking the dough makes for a tough scone.) Use your hands to fold the dough on top of itself, creating more and more layers until it has come together and all the flour is incorporated. You can add a tablespoon or two of ice cold water if you think it's necessary. I try to get the dough to come together in 5-8 folds. Do your best and remember that you will get better with practice!
• Mix-ins: At this point add in any mix ins you plan to use. (If you want to add cream cheese like you can see in the photos, chop an 8 ounce block of cream cheese into 1/2 inch chunks. Coat with 1/3 to 1/2 cup sugar in a bowl, making sure all the cream cheese is coated. Carefully fold into the dough.)
• Prepare a work space with plenty of flour. I like to use a pastry cloth. Transfer the dough to the work place and use your hands to shape the dough into a 6 to 8 inch circle. I like really thick, tall scones. The thicker your circle of dough is, the taller your scones will be. If you added mix ins, your circle will be a bit larger.
• Use a sharp knife or pizza cutter to cut the circle in half. Cut each half into 3 equal triangles.
• Place on a baking sheet that has been lined with a silicone baking mat or parchment paper. Place the scones at least 3 inches apart from each other.
• Freeze for 30 minutes.*** If you don't have room in your freezer, you can put them in the fridge for 45 minutes. If you don't have room to chill a whole baking sheet, place the scones on a plate and then transfer to the baking sheet when they are frozen/cold.
• 15 minutes before the scones are done freezing, turn your oven on to 400 degrees F.
• Place the cold scones on a baking sheet if you haven't done so yet.
• Brush the top of each scone with cream. This will make the scones get nice and brown. Top each scone with coarse sugar if you like, or a bit of salt if you are doing savory scones.
• Bake: Put the scones in the oven and bake for 10 minutes at 400 degrees.
• Turn the heat down to 375 without opening the oven.**** Bake for another 8-15 minutes, until the tops are golden brown. DO NOT OVER BAKE. This is where the magic happens, so stay nearby. If you over bake your scones, they will be dry even if you did everything else right. If you are not sure, use a spatula to lift up one of the scones. If they are a nice golden brown on the bottom, they are done.
• Remove from the oven and let set up on the pan for 10-15 minutes. Transfer to a wire rack to cool completely.
• Make the glaze: in a small bowl, whisk or use an electric beater to cream 2 tablespoons of very soft butter. Add 1 and 1/2 cups powdered sugar, 1/2 teaspoon vanilla, 1/4 teaspoon kosher salt, and 1 tablespoon milk. Whisk together and add more milk until you have a consistency you like. Drizzle over the tops of the scones and let harden (it usually takes 20-30 minutes.)
• Top your scones with butter and jam! They are great reheated in the microwave.
• Store scones covered on the counter for 2-4 days. They are best eaten on day 1 so that you can get those crispy edges. After storing for a while it's hard to avoid a bit of sogginess. (Starbucks solves this problem but leaving them out in the air, but then eventually the center gets dried out. So, pick your poison. Or just eat all 6 scones single handedly on day 1. No judgment here.)

STRAWBERRIES AND CREAM SCONES

Steps:

• Pre-heat oven to 400 degrees and prep a large baking sheet by lining it with parchment paper.
• In a large bowl, mix together the flour, baking powder, sugar, and salt.
• Cut the butter into cubes and add to bowl. Cut in using a pastry cutter or a fork until it's all incorporated and is like a coarse meal.
• In a medium bowl whisk egg and add milk and cream. Slowly add to large bowl and mix gently, just enough to incorporate it all and it's all moistened.
• Gently fold in strawberries with a large spatula.
• On a large clean and flour surface, add dough. Gently knead it a couple of times and then roll or shape it into an 8 in round. Cut into 8 even triangles.
• Add triangles to the parchment lined baking sheet a brush with egg wash (optional egg wash).
• Bake for 18-20 minutes until they are a light golden brown.
• Remove from oven and let cool. While they cool, make glaze by mixing heavy cream, confectioner's sugar, vanilla extract, and salt. Drizzle over scones and enjoy!
• Store at room temperature for 2 days or in the fridge for up to 5 days.

STRAWBERRY SOUR CREAM SCONES

Steps:

• Preheat oven to 400°F.
• Combine and mix together flour, baking powder, baking soda, salt and sugar in bowl.
• Use a pastry blender or fork to cut cold butter into flour mixture until well combined and it looks like coarse crumbs.
• Gently mix in sour cream (or yogurt, flavored or plain) and chopped strawberries until combined.
• Knead slightly on work surface if needed.
• Divide dough in half and shape into two balls. Flatten ball and cut into four sections making triangles.
• Place on prepared baking sheet.
• Bake 18-22 minutes until scones are brown and don't give too much when touched.
• Let cool on wire rack.
• While cooling, cream together softened butter, cream cheese, and confectioners sugar. Add lemon juice to make a soft but still firm frosting.
• Use the corner of a zip top bag to make a pastry bag, cutting off a very tiny piece of the corner to "pipe" frosting onto cooled scones.
• Enjoy!

STRAWBERRIES AND CREAM SCONES

Steps:

• In a large bowl, combine fresh and thawed strawberries. Cover and refrigerate until serving., Line an 8-in. round cake pan with plastic wrap, letting edges hang over sides; set aside. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, stir together 1-1/2 cups cream and vanilla extract. Stir into flour mixture just until moistened. Transfer to prepared pan; pat into an even layer. Cover and freeze 45 minutes or until slightly firm. Preheat oven to 425°., Turn dough onto a lightly floured surface. Cut into 8 wedges. Place wedges on a parchment-lined baking sheet. Brush with 1 tablespoon whipping cream and, if desired, sprinkle with additional sugar. Bake until golden brown, 15-18 minutes. , Meanwhile, combine remaining whipping cream and confectioners' sugar; whip until stiff peaks form. To serve, cut scones in half; top with reserved strawberries and whipped cream. Garnish as desired.