STRAWBERRIES 'N' CREAM SCONES
This strawberry scones recipe is rich with cream and packed with berry goodness. If you are like me, you won't be able to eat just one! -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Time 30m
Yield 8 scones.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 233 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 387mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRIES AND CREAM SCONES
These Strawberries and Cream Scones are perfect for any brunch and to celebrate all of those gorgeous summer strawberries!
Provided by Tracy
Categories Breakfast
Time 30m
Number Of Ingredients 15
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.
Nutrition Facts : Carbohydrate 53 g, Protein 10 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 179 mg, Sodium 316 mg, Fiber 1 g, Sugar 10 g, Calories 371 kcal, ServingSize 1 serving
STRAWBERRIES AND CREAM SCONES-PANERA BREAD COPYCAT RECIPE - (4.3/5)
Provided by MJH
Number Of Ingredients 15
Steps:
- Preheat your oven to 375 degrees. Lightly grease (or line with parchment) two baking sheets, or a full-size or mini-scone pan. To make the scones: In a blender or food processor, process 1/2 cup of the strawberries with the half and half or cream until the mixture is smooth. Set it aside. In a large bowl, whisk together the flour, salt, sugar, and baking powder. Cut in the butter, using your fingertips, a fork or a pastry blender. In a separate bowl, whisk together the strawberry/half and half mixture, the egg, and the vanilla extract. Stir this mixture into the dry ingredients. Add the 2/3 cup diced strawberries and stir just until everything is well-combined. This is a wet, sticky dough, good for drop scones. Drop the dough by heaping tablespoonfuls onto the prepared baking sheets; each scone should be about the size of a golf ball. A tablespoon cookie scoop is exactly the right size for this task. Or divide the dough among the compartments of the scone pan of your choice. Bake the scones until they're golden brown, 15 to 16 minutes (on a baking sheet or in a mini-scone pan), or 18 to 20 minutes (in a standard scone pan). Remove the scones from the oven when they're beginning to brown around the edges. Break one open, just to be sure; they should be moist, but not gummy, at the center. To make the topping: As soon as you remove the scones from the oven, make the topping. Combine the sugar and water in a very small (e.g., 1/4- to 1/3-cup size) microwave-safe bowl, stirring until the sugar is moistened. Heat in the microwave for 20 to 30 seconds, until the mixture is bubbly. Carefully remove from the microwave (sugar syrup is very hot), and stir in the vanilla. Stir until the mixture is smooth. Drizzle or brush the topping over the hot scones.
STRAWBERRIES 'N' CREAM BREAD
Once strawberry-picking time arrives here each summer, my husband and I look forward to this bread. Since only fresh strawberries will do, I have been thinking of trying a different kind of berry so we can enjoy it more often. Baking is great fun for me. I have to admit, though, sweets are my weakness. On occasion, a bag of chocolate chips makes it to the batter! -Suzanne Randall, Dexter, Maine
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Add sour cream and vanilla; mix well., In another bowl, whisk flour, baking powder, baking soda, salt and cinnamon; gradually stir into creamed mixture just until moistened. Fold in strawberries and 1/2 cup nuts. , Pour into a greased 8x4-in. loaf pan. Sprinkle with remaining nuts. Bake 65-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 199 calories, Fat 11g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 196mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRIES AND CREAM SCONES
I took a leap and veered from Mom's original shortcake recipe to create this scone recipe with cream and strawberries. Instead of a short biscuit, I made light sweet-cream scones for the shortcake part. The difference was delightful! -Martha Laviolette, South Rockwood, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 549 calories, Fat 28g fat (17g saturated fat), Cholesterol 85mg cholesterol, Sodium 425mg sodium, Carbohydrate 69g carbohydrate (31g sugars, Fiber 4g fiber), Protein 8g protein.
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- Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets, or a full-size or mini-scone pan., To make the scones: In a blender or food processor, process 1/2 cup of the strawberries with the sugar and half & half or cream until the mixture is smooth.
- Set it aside., In a large bowl, whisk together the flour, salt, and baking powder., Work in the butter, using a mixer, your fingertips, a fork, or a pastry blender; the mixture should be unevenly crumbly., In a separate bowl, whisk together the strawberry/cream mixture, the egg, the vanilla extract, and the Fiori., Add this mixture to the dry ingredients, stirring until the dough just barely starts to come together., Add the 2/3 cup diced strawberries, gently folding them in; the dough will be quite sticky., Drop the dough by heaping tablespoonfuls onto the prepared baking sheets; each scone should be about the size of a golf ball.
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