Strawberries and Cream Scone Recipe

You might have noticed that I took a little time off from the blog world. Well, a lot of time. Baking and blogging turned out to be much more of a luxury than I could afford this winter (that felt more like spring). I genuinely love both though, so here I am, back just in time for summer! I'm going to take Tim Gunn's advice and figure out how to make it work. Less thinking and more doing.

So here I have a special recipe for you. Something sweet that says "I love you, readers." Because all of you rock. And maybe also because I love strawberries & cream. But mostly because you guys & gals really do rock.

Given that I live in the midwest, it is a luxury to enjoy in season strawberries. They're so much sweeter than the grocery store variety. Seize the opportunity and find yourself some locally grown strawberries for this recipe. You won't be disappointed.

Strawberries & Cream Scone Recipe

Yields approximately 12 scones

Ingredients

2 1/2 cups flour

1/2 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup (1 stick) cold butter

1 cup of heavy cream

1 tsp vanilla

1 cup chopped strawberries

Directions:

Preheat oven to 375 degrees F and prepare a baking sheet. I covered mine with parchment paper.

In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Cut the stick of butter into small pieces. Using a pastry blender or your hands, blend the butter into the flour until the mixture is coarse and resembles small peas.

Stir the cream and vanilla into the mixture just until combined. Fold in the strawberries.

Pour the mixture out onto a floured surface. Sprinkle the dough with a little more flour and pat into a round about 1 to 1 1/2 inches thick.

Use a cookie cutter (or the end of a cup) to cut out the scones. Roll out the leftover dough once more to cut with the cookie cutters. Place the scones on the baking sheet two inches apart

Bake at 375 degrees F for 12-15 minutes until the edges turn a nice, golden brown.

Adapted from the Rich Cream Scone recipe found in the February 2012 edition of Martha Stewart Living.

Enjoy!

P.S. I'm SO glad to be back!