Strawberry Scones

A variation on simple heavy cream scones, using freeze-dried strawberries for flavor and color.

Servings 16 Scones

Prep Time 20

Cook Time 14

Total Time 34

Preheat your oven to 400℉. Put your silicone mat on your baking sheet. Use the food processor (or a mortar and pestle) to powderize your strawberries.
½ Cup Freeze-Dried Strawberries
In a large bowl, mix together the flour, sugar, baking powder, and powdered strawberry.
2½ Cups Flour, ⅓ Cup Sugar, 2 Tsp Baking Powder
Using your pastry cutter, cut in the butter. You're aiming to incorporate it until it looks like coarse crumbs.
6 Tbsp Butter
In another bowl, beat together the cream and egg. Add food coloring if you want.
1 Egg, ¾ Cup Heavy Cream, Food Coloring
Make a well in the middle of the dry ingredients and pour the wet into it. Mix it with a rubber spatula until it starts to come together and there's no more dry flour visible.
Drop the dough onto a very lightly floured surface and knead it until it fully comes together. It will be somewhat crumbly, but if it refuses to hold together at all, add a tsp of cream or water to help it stick together.
Flatten the dough into about an inch-thick round. Use your cookie cutter to cut circles out of it, pressing and removing without twisting (so it doesn't seal the edges of the scones and allows for free rising.) Excess can be re-packed and re-cut until you've used it all.
Lightly brush heavy cream over the top of the scones, sprinkle with finishing sugar if you want, and bake for 13-14 minutes. Move them to a cooling rack to cool, slice, and enjoy with your favorite toppings!
Finishing Sugar

Course: Bread, Dessert

Cuisine: American

Keyword: Scone, Strawberry