Strawberry Scones

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.

 

Ingredients

• 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

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.

 

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.

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.

 

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.

 

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!