Glazed Fresh STRAWBERRY 'n CREAM SCONES
2-3/4 to 3 cups all-purpose flour (depends if there’s 1/4 cup add-in later)
1/4 cup sugar/Splenda + another 1/4 cup for sprinkling later
2-1/2 tsp. baking powder……………………………..…..1/2 tsp. salt
6 TB cold butter………………………………………..…..1/2 cup heavy cream
1 egg…………………………………………………..……..1 tsp. vanilla extract
about 8-10 fresh strawberries, chopped (TIP: If you've just washed them, dry them completely on a paper towel after cutting so they don't "bleed" into the dough)
about 1 heaping TB strawberry jam (can be sugar-free)
Buttery non-stick baking spray.....................................wax paper
1/2 tsp. cinnamon (optional)
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1-2 TB Sparkling or coarse sugar (optional, but I always use it)
4-5 TB heavy cream
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GLAZE
Easy: about 2 TB canned vanilla frosting + 2 tsp strawberry jam (can be sugar-free)
From SCRATCH: 3/4 cup powdered sugar + 2 tsp strawberry jam + 1 TB cream
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Preheat oven to 400. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar/Splenda, baking powder, cinnamon and salt until combined. (Or, I just pulse them a few times in food processor). Cut in butter until mixture resembles coarse crumbs (or, then add the butter cubes to the food processor, and pulse quickly until coarse crumbs).
In a small bowl, whisk together the cream, egg, extract. Stir into wet ingredients into flour mixture just until moistened. (I put this into the food processor with rest of ingredients, and pulse in short bursts until it all comes together). Scrape down the sides of food processor (or bowl). If you need another 1/4 cup of flour, sprinkle it evenly all over the top of the dough and gently pulse (mix) in.
Cut about 18" piece of wax paper (or parchment) and spray with the Buttery spray. Turn your dough out onto the sprayed paper and pat into an 8” circle (you may want to wet your fingers or spray a rubber scraper, if your dough is still a little sticky). Cut into 8 wedges (I use a long serrated knife, and sprayed it with buttery spray). Brush 4-5 TB heavy cream on top of the scones. Sprinkle with Sparkling sugar (regular or Splenda is fine if you don't have Sparkling or sanding sugar ~ even colored sugar is good for occasions).
Bake 13-15 minutes or until golden brown. (Mine took 14 minutes ~ a little longer than my other scone recipes). Best when warm (can be reheated for about 12-14 sec. in microwave). When they’re cool, you can drizzle with glaze.
GLAZE: Put the powdered sugar & jam into a small bowl. Whisk in cream (1 tsp. at a time), until it’s a thick, smooth consistency. (Adjust consistency by adding more sugar/powder until smooth, slightly thickened.) If you glaze HOT scones, it will be a clear, shiny glaze ~ if you glaze them cold, it will be opaque.
~OR~ just put the jam and canned frosting in a little glass bowl and microwave about 12 seconds. Whisk smooth and drizzle over the scones.