Fresh Strawberry & Vanilla Bean Scones with Fresh Strawberry Glaze
June 12, 2015
There is something about a fresh strawberry that really, truly sets it apart from the kind you buy at a grocery store. I have picked raspberries, blueberries, and apples before and they are all delicious when picked straight from the source, but fresh strawberries are on a completely different level. First off, the color. When you bite into a strawberry from the grocery store, the inside is usually white. Not these ones! They are bright red all the way through. Second, freshly picked strawberries are jucier than their store-bought counterpart. When you bite into a fresh strawberry, chances are your face will get covered in jucie. Just look at Lucia after one small piece I gave her while I was making these scones this morning!
While we went picking last weekend (see that post here) we picked the darkest red strawberries we could find. Because of the dark color, our glaze turned out such a gorgeous deep red! It is important to remember while making these scones that there really is a difference between store-bought strawberries and freshly-picked strawberries. Freshly-picked ones will yield more juice (liquid) and will require extra flour to counter-act the extra liquid. If you are using less-juicy strawberries, you will not have to be as careful.
Fresh Stawberry and Vanilla Bean Scones
With Fresh Strawberry Glaze
2 1/4 Cups of flour, plus more for dusting 1/4 Cup of vanilla sugar 1 Tablespoon baking powder 1/2 teaspoon salt 12 tablespoons cold butter, diced 2 eggs 1/3 Cup of cold heavy cream 1 teaspoon of vanilla bean paste
1 Cup of fresh strawberries, diced
1 teaspoon of vanilla bean paste
3/4 cup powdered sugar 1/2 Cup of fresh strawberries, diced
Preheat oven to 400°F. Sift together flour, vanilla sugar, baking powder, and salt into the bowl of a stand mixer. Turn mixer on low and add butter pieces. Mix until butter is the size of peas.
In a small bowl, mix together eggs, heavy cream, and vanilla bean paste with a fork. Add egg mixture to flour mixture and mix to combine.
In another small bowl, place diced strawberries and about 1/4 cup of flour and mix together gently. You want the strawberry pieces to be coated pretty well in flour so that they dont sink to the bottom of the scones. Add floured strawberries to the dough and gently combine with a rubber spatula.
Turn out dough to a well-floured board. Shape dough into a disk shape and make sure all wet-spots are covered in flour. If the strawberries stay too wet, the scones will spread out from too much liquid.
Cut dough into eight pieces (like you would a pizza). Again, make sure each side is lightly coated in flour. Place on a silpat (or piece of parchment paper) and bake for 15-18 minutes.
To Make Glaze
Mix together diced strawberries, vanilla bean paste, and powdered sugar. If necessary, add some cream or milk to thin out glaze. Pour glaze over scones while they are still warm.