strawberry almond cream scones plated new

Strawberry Almond Cream Scones

the recipe ↓

Spring kicks off my addiction for local fruits, this addiction then rolls quickly into summer peaches, tons of watermelon, and of course my favorite, raspberries. The start of warm weather usually means the start of strawberry season and while picking up a package of fragrant local strawberries I noticed this clever note on enjoying them with some cream. Now in the states that usually means whipped cream, but in Europe, it means pouring cream all over them, sprinkling a tad bit of sugar, and eating them by the spoonful. I took that wise sticker to heart and found a quick scone recipe… the cream scone.. and that idea rolled into the strawberry almond cream scone…with dark chocolate, of course. strawberry almond cream scones creamIf you know me, then you know I am a big fan of scones, from savory cheese scones to candied ginger to blackberry lavender scones. In the past two years I have made a lot of scones, almost too many, I brought them to work, I shared them with my mom at 2am hot out of the oven, and I have ate a lot of them myself. Scones usually include cold butter, flour, eggs, etc but this particular scone recipe cuts down the list of ingredients to only a few. strawberry almond cream scones strs Cream replaces the butter and milk, there are no eggs, instead just a tad more baking powder and moisture from the berries. strawberry almond cream scones ingredients newThis one bowl recipe is very quick and can be done in just a few minutes. In a small dish/bowl the cream and the vanilla is combined and set aside. In another larger bowl all the dry ingredients are sifted together and a well is formed in the middle. Using the well approach is beneficial in the next step of adding the cream, this way you are less likely to have a bunch of flour under the dough. strawberry almond cream scones ingredients I use my hands to combine the cream with the dry mixture, this helps get every dry patch moistened and I find it much quicker than trying to get a spoon in each spot of flour. Once the dough is just combined, the strawberries, chocolate and almonds are tossed and gently kneaded until you have a bit of everything in each spot.  Strawberry almond creamscones dough cut outsThe dough is then placed on a floured surface and kneaded just a few times until it all comes together into a smooth, moist but not wet dough. If the dough is too dry, another tablespoon of cream should do the trick. If too wet, add a tiny bit of flour.strawberry almond cream scones before bakingThe scones are then cut into any size you want, I prefer smaller scones so I can eat more and not feel guilty… ah food mind games. They are then placed on a lined baking sheet, brushed with milk, topped with extra sugar and I experimented dropping almond slices on top of a few scones.strawberry almond cream scones plated newFinally they are popped into the freezer to mellow out a bit and then quickly placed in the hot oven for 15-17 minutes, depending on the size of scone cut. I made two batches of these in the same day, one batch of smaller strawberry, almond, dark chocolate scones and one batch of slightly larger scones without chocolate. Both were moist and fluffy inside, the roasted strawberry bits on the outside were fantastic. IMG_3578 strawberry almond cream scones platedThese are best served warm but can last a while if in a air tight container. They can be warmed up quickly by placing them in the oven on a low temperature for 5 minutes. You can also cheat and slice them in half and pop them in the toaster on a low setting.     

Strawberry Almond Cream Scones - The Recipe
  1. 1 1/2 cups all purpose flour
  2. 1 1/2 teaspoons baking powder
  3. pinch baking soda
  4. 1/2 teaspoon salt
  5. 2-3 tablespoons sugar, extra for topping
  6. 1/2 teaspoon vanilla
  7. 2/3 cup heavy/double cream, 1 tablespoon more in case
  8. 1/3-1/2 cup strawberries, roughly sliced
  9. 2 tablespoons dark chocolate, chopped
  10. 1-2 tablespoons sliced almonds
  11. 1-2 tablespoons milk for brushing
  1. In a small dish/cup mix together cream and vanilla. In a separate bowl sift together flour, baking powder, baking soda, salt, sugar and make a well in the middle. Pour the cream and vanilla into the formed well and mix with a heavy spatula or your hands, mix well to incorporate all the liquid into the dry ingredients, this will take a few minutes. Add the strawberries, chocolate and almond slices and continue to toss with your hands. The dough should be moist but not overly wet or sticky. Add additional cream if the mixture is still too dry (this may vary by flour/cream used).
  2. Lay the dough out on a floured surface and knead gently until everything comes together. Roll the dough into a ball and pat down with your hands until it is about an inch in height. Using any size biscuit cutter, preferably a small one, cut circles or squares in the dough and place each on a lined baking sheet.
  3. Preheat oven to 425F degrees (220C)
  4. Brush each scone with milk, sprinkle with sugar and add a few almond sliced on top (optional). To relax the gluten, place the scones in the freezer for 5-10 minutes. Bake the scones until they are a golden color and brown around the edges, about 15-17 minutes, check that there is no wet dough by placing a toothpick in the middle.
  5. Allow to cool slightly before serving.
  1. These scones are best on the day of but are also great for several days if kept in an air tight container. Reheat them in a toaster or in the oven at a low temperature for 5 minutes.
  2. Servings depend on biscuit cutter, this recipe yields 10 small scones or 6 larger scones.
Adapted from Cream Tea Scones
Adapted from Cream Tea Scones

Leave a Reply

Your email address will not be published. Required fields are marked *