Strawberries and honey are one of my favorite combinations (I do have a sweet tooth!), and a perfect spring reward after a long winter. I'm jumping the gun on fruit season here, but our market has these amazing displays of overflowing berries and we've been powerless to resist, I know everything will just keep getting more and more tasty as the season comes into full swing.
We've been indulging in lots and lots of strawberries and for the most part I've been enjoying them fresh. I like to throw them into my morning yogurt or lightly sweetened whipped cream and drizzled with honey for dessert. I decided it was time for a few of these berries to make their way into some baked goods, and flaky cream scones seemed just the thing.
Strawberry and Honey Scones:
- 2c flour (all purpose and cake both work)
- 1/2 tsp salt
- 4 tsp baking powder
- 1tsp sugar (plus more for sanding tops)
- 6 tbs cold butter
- 1c cream (plus more for brushing tops)
- 1/4c honey
- 1/2c strawberries, finely chopped
Preheat the oven to 425 degrees.
In a food processor (I like to use a processor for most dough because it keeps things from getting overworked- feel free to do it the old fashioned way too), combine the flour, salt, baking powder, and sugar and pulse.
Chop the butter into slices and add to the processor. Pulse until the butter is completely combined and no pieces are larger than a pea.
In a small bowl, whisk the cream with the honey, just until the honey is dissolved. Place the dry ingredients in a medium bowl and add the cream mixture, mixing just until all the dry ingredients are moistened. Fold in the berries, you can add another tablespoon of cream if you're struggling to incorporate those berries.
Use your hands to gather up all of the dough and make sure it's all moist. Turn onto a lightly floured surface. Flour your hands, and press the dough to about 3/4" thick. Using a measuring cup, glass, or cookie cutter, cut the dough into 2" rounds and place on an ungreased baking sheet. You can reform the scraps and cut those into rounds as well.
Brush the tops with cream and lightly sand with sugar. Bake until golden, about 10-15 minutes.
Little Smith was super pleased to wake up from his nap and see these babies cooling. I find that scones are best eaten fresh... and for us that certainly wasn't a problem. These are really good; light, just sweet enough and just enough berries. You could top them with whipped cream and some macerated berries if you really wanted something special, maybe next time we'll have the discipline not to gobble them all up and we can try that out!