Farmers Market Challenge approved scones! Some things in life just go together. Peanut butter & jelly. Cookies & cream. Burgers & fries. Grilled cheese & tomato soup. Mac & cheese. Spaghetti & meatballs. Ranch dressing & pizza (No? Just me. Ok, fine.) Strawberries & cream are one of those classic combos that just taste delicious. I don’t think you can ever really go wrong when mixing these two flavors together and these scones are a great example of that.
These scones came together super quick and only call for 8 ingredients, give or take a few. I found the recipe here and made a few tweaks, leaving the chocolate chunks and the vanilla out thanks to the Farmers Market Challenge. Considering how delicious these were even without the chocolate & vanilla, imagine how delish they would be with them! I’m going to have to make these again, come July.
Joy the baker made a valid point in her original recipe, highlighting the fact that the less ingredients a recipe calls for, the more important it is to honor each ingredient by measuring intentionally and carefully. When cooking, I don’t always do this because for me, that’s half the fun of cooking and experimenting, but with baking I try to be more careful about measuring.
I am a scone lover through and through and I’ve made many a scone in my day. Like these blueberry ricotta ones. This scone recipe was different because it didn’t call for butter. I was a little bit curious because I thought that the butter was needed in order to make the scone tender and create a good crumb, but turns out that since butter is made from cream, the fat to flour ratio is just as good this way. The scones baked up perfectly with a crispy exterior and a super tender interior.
The perfect breakfast, snack or dessert with vanilla ice cream on top!
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ⅓ cup granulated sugar
- 1 teaspoon pure vanilla extract (optional, but way better with it)
- 1⅓ to 1½ cups heavy cream plus more for brushing the top
- ¾ cup coarsely chopped fresh strawberries
- ⅓ cup chopped white chocolate (optional)
- sprinkle of sugar for topping
- Place a rack in the upper third of the oven and preheat oven to 425 degrees F. Line a baking sheet with a Silpat or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, salt, and sugar. Set aside.
- Next, mix together vanilla extract and 1⅓ cups cream. Drizzle the cream mixture into the dry ingredients tossing and stirring as you pour in the cream.
- Add the strawberry chunks and chocolate chunks if using. Toss, toss, toss! Add 2 more tablespoons of cream if necessary to create a moist but not sticky dough.
- Dump the dough onto a lightly floured work surface. Gently gather and knead the dough into a dish and press the disk out into a ¾″-thickness.
- Use a biscuit cutter or a glass to cut circles from the dough disk. Brush each circle with heave cream and sprinkle with sugar.
- Place 1-inch apart on the prepared baking sheet and bake for 12 to 14 minutes or until golden brown and cooked through.
- Remove from the oven and serve warm.