I can't seem to contain my excitement with having internet access. It might sound a bit like I have come out of a pod from 1984, but I am that excited. Funny the things we become reliant on with this technology business. So yes, I am pleased. Mostly because I am able to get back into sharing all these goodies with you all.
Coming at you today, these light and airy scones topped with fresh whipped cream and strawberries. What could be better for a weekend treat. Well, if you can't think of anything else, give these a try. They promise not to disappoint.
I seem to love scones. I don't know what it is about them, but I do love them. I find myself making them probably more than anything else. Most likely, it is because they are so easy and I love easy food. Also they are so versatile as anything can be added to them. In this case the strawberries and cream give a touch of spring. Great for breakfast, brunch, afternoon tea time, a snack at midnight or whatever your preference really.
Admittedly, as much as I have a sweet tooth, I don't lust after overly sweet desserts. Well, not normally. What is great about these is the only sugar is what comes with the sweetness of the strawberries. So, they really do taste fresh. If you long more on the sweet side of things, you can add a little sugar to the whipping cream before beating. Or you could dust the tops with powdered sugar to give them and extra touch of sweetness.
Tips for whipping cream.
First of all, always start with a cold bowl and beaters. Always, no exceptions. I usually put mine in the freezer 15 minutes before using them. Also, make sure your cream is really cold. Fresh whipping cream will curdle if it hits a warm bowl, fact. You may think, oh it is too much to be bothered with and just skip that step. But then 5 minutes later when you have curdled runny cream on your hands, you will understand a bit better what I am taking about. And no, don't go the for pre packaged "whipping cream", or that stuff that comes out of a can. Just no. Fresh whipping cream cannot be substituted, no exceptions here!
If you plan on adding sugar to the whipped cream, do it about 10 minutes before you whip it up. Add the sugar with the cream in the bowl and stir well. Refrigerate it for about 10 minutes before mixing. This should ensure best results.
Check out the other scones on the site if you are the scone loving type. There are good ol' regular Scones, Cranberry Scones, Pumpkin Scones, Fresh Apricot Scones and Oat and Raisin Scones. The collection is growing! think next on the agenda will be some kind of savoury scones. So stay tuned and get your scones on!
Strawberry Cream Scones
Makes 8 / Prep time: 15 minutes / Bake time: 15 minutes
2 Cups/250 grams of flour
4 teaspoons of baking powder
½ teaspoon of salt
1/3 Cup/40 grams of butter
2/3 Cup/160 ml of milk
1 Egg, lightly whisked for brushing
1 Cup/240 ml whipping cream
1 Pint strawberries, roughly chopped
Preheat oven to 400 degrees F and grease a baking tray.
In a large mixing bowl, add flour, baking powder and salt. Whisk lightly to combine. Cut in butter and use the tips of your fingers to incorporate it until it resembles a bread crumb mixture. Add milk all at once and stir until it comes together as a dough. Don't over mix.
Place the dough on a lightly floured surface and lightly press it out with your hands. With a small 2 inch circle cutter, cut out 8 scones. With a pastry brush, lightly brush the tops of the scones with the egg wash. Place on your baking tray and bake for 12-15 minutes.
Place whipping cream in a large bowl and beat on high speed until soft peaks form.
Cut scones in half, top with cream and strawberries. Ready to serve.
Note: Put scones together just before serving them for best results
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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