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Mini Strawberries & Cream Scones


Happy Friday, friends!  If you'd like something delicious to bake over the weekend, these Mini Strawberries & Cream Scones are perfection.

The fresh strawberries that dot the inside and the sweet glaze that's drizzled over the top elevate these from just ordinary scones, to scones that even the scone-averse will fall in love with.  Because let's be honest...sometimes scones can be a bit dry and just blah.

These are not.

Instead of regular sized scones, I decided to make these smaller.  That way, I don't have to commit to eating an entire scone when I get a craving...hah! 

The miniature size makes them a perfect snack, and when paired with a latte, they are heaven!

Mini Strawberries & Cream Scones
Adapted from:  Baker By Nature

Ingredients:
2 and 3/4 cups all-purpose flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/3 cup granulated sugar
1 stick unsalted butter, VERY cold and cut into small cubes
1 large egg
1/2 cup milk (preferably whole)
2 Tbsp heavy cream
1 cup fresh strawberries, hulled and quartered

For the egg wash:
1 large egg, beaten
1 tsp water
2 Tbsp sugar, for sprinkling

For glaze:
2 Tbsp heavy cream
3/4 cup confectioners' sugar
1 tsp vanilla extract
Tiny pinch of salt (1/8 teaspoon or less)

Instructions:
Preheat oven to 400°F. Line a large baking sheet with parchment paper or a nonstick baking mat; set aside.

In a large bowl combine flour, salt, baking powder, baking soda, and sugar; mix well to combine.

Add the butter cubes and cut them into the flour mixture using a pastry cutter or two forks until the butter is the size of peas.

In a small bowl, whisk together the egg, milk, and cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened.  If mixture seems too dry, you can add a little extra cream, 1 tsp at a time, just until it comes together.

Gently fold the strawberries into the dough, using a rubber spatula.  Do not worry if some of the berries break up a bit.




Empty the loose dough out onto a clean, floured work surface.  Shape the dough into (2) 4-inch circles. *You may need to knead the mixture a few times to get it to a workable texture.  Just be careful not to knead too much.  You want to work quickly, so that the butter doesn’t start to melt.

Cut each circle into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.



Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.

Bake for 18 minutes, or until light golden brown.

Allow scones to cool for 10 minutes on the baking sheet. In the meantime, you can make the glaze.

For the glaze:
In a small bowl whisk together the heavy cream, confectioners' sugar, vanilla, and salt. Drizzle over semi-warm scones and serve at once.



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