Tiny Strawberry Cream Scones

From: Joy the BakerPrint this Recipe

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  1. Place a rack in the upper third of the oven and preheat oven to 425°F. Line a baking sheet with a Silpat or parchment paper and set aside.
  2. In a medium bowl, whisk together flour, baking powder, salt, and sugar. Set aside.
  3. In a liquid measuring cup mix together vanilla extract and 1 ⅓ cups cream.
  4. Drizzle the cream mixture into the dry ingredients tossing and stirring as you pour in the cream (I ended up needing to add an extra 2 tablespoons of cream)
  5. Add the strawberry chunks and white chocolate chunks (if using). Toss together. Add 2 more tablespoons of cream if necessary to create a moist, cohesive, but not sticky dough.
  6. 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.
  7. Use a small biscuit cutter to cut small 1 ¼-inch circles from the dough disk.
  8. Brush each circle with heave cream and sprinkle generously with sugar.
  9. 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.