strawberries and dream scones
ok, we're back. with another thrilling installment of pastry school 101.
in week 3, i learned 'quick breads' (muffins, fruit/nut breads, biscuits and scones) speaking of, i just semi-recently got into scones. (like the blueberry scone from starbucks were a pregnancy favorite, lol.) I can hear you over there. questioning me. like, would she throw out Starbucks as legit in the scone game? let's just say, i really (like really) love biscuits, so i quickly learned that my palate also enjoys a scone as well. so, i was really happy to learn how simple it was to make them. we made a blueberry almond scone in class, but used dried blueberries, which was a terrible idea because it made each blueberry bite chewy and bitter, so that ended up cramping my scone style big time.
so, what am i going for? what's my idea of a perfect scone? well, i love strawberries and i love white chocolate, so i started there. (aaaand that's where the white chocolate ended *womp womp womp* - it was good though. jake said it actually tasted exactly like a pop tart which was kind of a win?) but I decided to go in a different direction and ditch the strawbs/white chocolate with a turbinado sugar topping to a strawberry scone with a vanilla cream icing.
after testing this recipe a few times, this is the jam. and i feel really accomplished in knowing how fast i can whip up a batch of scones if need be. love having this in my arsenal. it's seriously so quick, ya'll. i even made dairy free scones with nut milk, just to mix it up. which means i have been munching on all the prototypes of scones all week - and a common consensus among peers (jake and a couple other friends who have come through) have all been pleasantly satisfied. so there's that. it's a seemingly 'no way to go wrong' pastry! it's fluffy and rich and it has just the right amount of sweetness with a pop of fruit, it's pretty dreamy. so that's why we shall call these the...
strawberries and dream scones
serving size: 18 mini scones
150g bread flour
150g pastry flour
18g baking powder
162g heavy cream
85g chopped strawberries
for your vanilla cream icing:
30g powdered sugar
1 tbsp milk
1 tbsp heavy cream
1/2 tsp vanilla extract
1. preheat your oven to 425 d. line a baking sheet with parchment paper.
2. start by whisking your dry ingredients in a bowl (both flours, sugar, salt and baking powder) add in your cold* cubed butter with a pastry cutter or a fork until you have pea sized crumbs.
3. in a separate bowl, whisk together your eggs and heavy cream until combined. pour the wet ingredients into the dry ingredients and combine (with a fork or your hands) until a crumbly dough starts to form. gently fold in your strawberries, but be careful not to overmix your dough. you don't want to melt the butter pockets you'll form in baking, and also not to turn your dough pink
4. drop the dough onto a lightly floured surface and work together in a ball. flatten the ball into a square about 3/4 of an inch thick. cut three rows of the dough and from that, make 9 squares. cut each of the squares in half from corner to corner (like a grilled cheese) and this will give you 18 mini triangles. place on your prepared baking sheet leaving room in between.
5. brush the tops of your scones with a bit of heavy cream.
6. bake at 425 d. for 15-20 minutes until tops are golden brown. now let's work on your vanilla cream icing while these are cooking.
7. whisk together your powdered sugar, milk, heavy whipping cream and vanilla extract until combined. the glaze should be lump free. adjust the ratio to desired consistency. (more milk if too thick, more sugar if too thin)
8. once your scones are cooled, evenly distribute the icing onto each scone either with a spoon or a triangle parchment pastry bag. let scones sit for icing to harden.
i attempted to convert this from grams to cups for y'all, but it turned out to be a lot of complicated percentages and measurements, so for that i apologize. I hope that doesn't discourage you from making these badboys - a kitchen scale on amazon is only like $10 bucks! don't let not having a scale deprive you from this quick and easy potential baked good of your dreams!!!!
thanks again for stopping by, and I hope you enjoyed this pastry food porn! join me next week as i attempt to make one of my all-time favorite foods...from scratch!