Strawberry Scones:

Glaze:

How to make Strawberry Scones:

• Prep: Preheat oven 425°F.
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  Dough: In a large bowl, whisk together the first four dry ingredients. Grate in the butter and cream cheese.
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  Add the strawberries. Whisk together the heavy cream and egg then add in and stir together to moisten the dough. (The dough will be crumbly.)
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  Shape Scones: Transfer onto parchment paper and keep folding the dough in half until the dough comes together adding more flour if necessary (approx. 6 times.) Pat down into an 8-inch circle about 1″ thick. Slice into 8 wedges and transfer into a cast-iron skillet.
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  Bake: Spread scones apart and brush tops with 1 Tbsp of heavy cream and 2 teaspoons of granulated sugar. Bake for 22 minutes.
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  Glaze: Stir together the glaze ingredients and drizzle over scones before serving.

• Flour Choice: For the ultimate tender crumb, reach for pastry flour. Its lower protein content results in a softer, more delicate texture in baked goods like these scones. If pastry flour isn’t available, all-purpose flour will still work beautifully, though the texture might be slightly different.
• High Altitude Baking: Baking at high altitudes can significantly impact your results, often requiring adjustments to flour and liquid. The proportions in this recipe were perfected at an elevation of 65 feet. If you live at a higher altitude, you may need to add additional flour to achieve the correct dough consistency. The dough should be slightly tacky with some dry patches but should come together and be shapeable when folded. King Arthur Baking Company offers a comprehensive guide on high-altitude baking if you need further guidance.
• Nutrition: The provided nutritional information is for one scone, including the brushed topping and the sweet glaze.
• Storing Scones: To maintain their freshness, keep your baked scones at room temperature for up to 2 days, or refrigerate them for up to 1 week in an airtight container.
• To Freeze: For longer storage, allow the scones to cool completely. Wrap each scone individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months.
• To Reheat: Thaw frozen scones overnight in the refrigerator or on the counter for a few hours. Once thawed, microwave them in 30-second intervals until they are warmed through and delightfully soft.
• Baking Soda Conversion: If you’re out of baking powder and only have baking soda, remember it’s much more potent. Use 1 teaspoon of baking soda for every tablespoon of baking powder specified in the recipe.

Nutrition per serving

Pastry flour is a specific type of flour that has a lower protein content compared to common all-purpose flour. This characteristic is crucial for achieving a desired texture in baked goods: it creates a much flakier and softer crumb. This makes it ideal for delicate items like cookies, pastries, and pie crusts. When using pastry flour, it’s highly recommended to pair it with a leavening agent such as baking powder or baking soda to ensure optimal rise and texture.

The beauty of scones lies in their versatility, with countless variations from orange cranberry to blueberry sour cream. For these delectable strawberry scones, here’s a breakdown of the core ingredients and why they matter:

• Strawberries: Always use freshly chopped strawberries for the best flavor and texture. If using frozen, ensure they are thawed and well-drained to prevent excess moisture.
• Flour: While all-purpose flour works, pastry flour is highly recommended for a superior, softer crumb.
• Sugar: Granulated sugar is used to provide the perfect amount of sweetness without overpowering the natural fruit flavor. A little extra is sprinkled on top for a delightful crunch.
• Baking Powder: This leavening agent is essential for giving the scones their characteristic rise and light texture.
• Salt: A pinch of salt enhances all the other flavors, balancing the sweetness and brightening the strawberries.
• Egg: The egg adds richness and helps bind the dough. Whisk it with the cream before adding to the dry ingredients to prevent overmixing.
• Butter: Always use cold unsalted butter. Cold butter creates pockets of steam during baking, resulting in a wonderfully flaky crumb. Grating it in is an easy way to incorporate it quickly.
• Heavy Cream: This is key for a rich, tender scone. Heavy cream provides a higher fat content than milk, contributing to the luxurious texture. Buttermilk or even regular milk can be used as substitutes, though the richness will vary.
• Cream Cheese: The star ingredient that gives these “Cheesecake Scones” their unique twist. Like butter, it needs to be cold and grated into the flour mixture for the best results.

While fresh or dried fruits are generally preferred for scones, if frozen strawberries are your only option, they can certainly be used. The key is to prepare them correctly: thaw them completely and drain any excess liquid thoroughly. Chop the thawed strawberries into appropriate sizes. Be careful not to overmix the berries into the dough, as this can cause them to “bleed” and tint your scones pink. This technique also applies if you choose to use other frozen berries like blueberries or raspberries.

Baking powder and baking soda are both leavening agents, but they function differently. Baking powder is a complete leavener, meaning it contains an acid (like cream of tartar) and a base (baking soda) and requires liquid to activate. Baking soda, on the other hand, is just a base and requires an acid (like buttermilk or cream cheese) in the recipe to activate and produce carbon dioxide bubbles. Since baking soda is much stronger, if you need to substitute, use 1 teaspoon of baking soda for every tablespoon of baking powder called for in the recipe.

• Storing Scones: Once cooled, store your freshly baked scones in an airtight container at room temperature for up to 2 days to maintain their best texture. For slightly longer storage, you can refrigerate them for up to 1 week.
• To Freeze: Scones freeze beautifully! Allow them to cool completely after baking. Wrap each scone individually in plastic wrap, then place them in a freezer-safe bag or container. They will keep well in the freezer for up to 3 months.
• To Reheat: When you’re ready to enjoy a frozen scone, you can thaw it at room temperature or in the refrigerator. For a quick reheat, microwave scones in 30-second intervals until they are warm and tender. For crispier edges, reheat thawed scones in a preheated oven at 300°F (150°C) for about 5-10 minutes.