Ever since I made those Maple Scones for my daughter, I have been a scone kind of mood. A package of strawberries that needed to be used. Google a strawberry scone recipe and voila, here you have it thanks to Alaska from Scratch. But let’s digress and learn a few facts about Alaska.
Alaska was bought from Russia for $7.2M in 1867. It became a State in 1959. Alaska is so vast that there are at least 5 different areas that the weather varies greatly. The most interesting area is the interior where the temperature can go from a high of 90 degrees to a low of 60 below.
Back to the recipe. In a continued effort to keep sweets as moderate as I can, I used only 1/3 of the maple topping at most. Instead of dunking the scones, I drizzled the topping to provide a hint of the maple flavor. I also substituted condensed milk for the 1/2 and 1/2 or heavy cream.
- 2c all-purpose flour
- 1T baking powder
- 3T sugar
- 1/2t salt
- 5T chilled butter, cut into 1/4-inch cubes
- 12 strawberries, hulled and quartered
- 3/4c evaporated milk
- 3c powdered sugar
- 1/4c evaporated milk
- 1/2t vanilla
- Preheat oven to 425. Spray a baking sheet with cooking spray.
- In a mixing bowl, combine flour, baking powder, sugar, and salt. Add butter and cut in with a pastry blender until mixture resembles crumbs (my flour was not super crumbly but I did not want to add any more butter – it is not needed).
- Toss in strawberries and coat lightly with the flour mixture.
- Add the condensed milk and fold together gently until the mixture just begins to come together and form a soft dough (start with less milk and keep adding as you go). Do not knead or over mix the dough.
- Turn dough out onto a floured surface and pat into a 1-inch thick rectangle. With a sharp knife, cut the rectangle into 6 squares, then cut the squares on the diagonal to form 12 triangles. Place scones on prepared baking sheet and bake 13-15 minutes, or until scones are cooked through and golden.
- Place a sheet of parchment on a work surface, then place a cooling rack over top of parchment. Remove scones from pan to cooling rack. Let cool for a good while. I actually let them cool overnight.
- Meanwhile, make the glaze by whisking together powdered sugar, vanilla, and condensed milk until smooth. Again, start with less milk and keep adding as you go. Thicker is better.
- Take a small spoon filled with the glaze and drizzle the glaze on the scones in a angular fashion. Let the glaze firm up. Enjoy!