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.

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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.

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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.

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Ingredients

For Strawberry Scones:
  • 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
For Glaze:
  • 3c powdered sugar
  • 1/4c evaporated milk
  • 1/2t vanilla

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Instructions

  1. Preheat oven to 425. Spray a baking sheet with cooking spray.
  2. 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).
  3. Toss in strawberries and coat lightly with the flour mixture.

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  1. 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.

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  1. 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.

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  1. 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.

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  1. 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.
  2. 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!