Strawberry season is upon us! Last week brought many challenges to the farm, due to extreme weather conditions. The days were in the 90s, which was not ideal for most plants or humans! Let’s face it, it was “fry an egg on the driveway” kind of HOT! With the high heat and pounding rains over the weekend, many of our sweet berries became chicken treats. I should probably warn my egg customers that if the eggs are pink, when they crack them open, it’s from the huge volume of strawberries the girls have been consuming! Needless to say, we still have plenty of strawberries to go around! This thought brings me to the delightful word “scone”.
Wifey loves scones! Her favorite tends to be raspberry and white chocolate. But, it is not raspberry season, yet! So, I thought I would try to create a strawberry shortcake scone. What a purely delicious idea!
Strawberry Shortcake Scones
- 4 C all-purpose flour
- 2 T baking powder
- 6 T granulated sugar
- 1 tsp salt
- 12 T chilled butter, cut into small pieces
- 2 C diced strawberries
- 1 tsp vanilla
- 1 1/2 C Vanilla Almond Milk (half and half will also work)
- 3 C powdered sugar
- 1/4 C vanilla almond milk (half and half will also work)
- 1 tsp vanilla
Option #2 – If you would like a sweeter scone, replace the glaze with melted white chocolate! If you are feeling really naughty, throw 3/4 C of white chocolate chips right into the dough! (You rebel!)
- Preheat the oven to 425 degrees. Cover a large baking sheet with parchment paper.
- In a large bowl, combine flour, baking powder, sugar and salt. Add butter pieces, cutting in with a pastry cutter or folk, until the mixture forms crumbs.
3. Add diced strawberries, folding them into the crumb mixture, gently!
4. Add the vanilla and almond milk (or half and half), mixing until soft dough forms. Do not knead the dough. I repeat…do not knead the dough. If the dough seems a bit too sticky, add 1 T of flour at a time.
5. Turn dough out onto a floured surface. Form the dough into a 3/4 -1 inch thick rectangle. Cut the rectangle to form squares. Cut the squares, on the diagonal, to form triangles. I ended up with 12 triangles.
6. Place scones on the prepared baking sheet.
7. Bake for 13 minutes or until the bottom is golden brown. Cool on a cooling rack for about 10 minutes.
7. While these yummy treats are cooling, make the glaze, by whisking together the powdered sugar, vanilla and almond milk (or half and half). If you are craving serious sweetness, replace the glaze with melted white chocolate! Drizzle the scones with the glaze or melted chocolate.♥
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