Servings: 12
Ingredients
Scones
- 2 1/2 Cups All Purpose Flour
- 2 Tbsp Sugar
- 1 Tbsp Baking Powder
- 1/4 tsp Salt
- 1/2 Cup Prairie Farms Unsalted Butter cubed, chilled
- 1/2 Cup Prairie Farms Heavy Whipping Cream
- 2 Large Eggs
- 1 tsp Vanilla
- 2 Tbsp Prairie Farms Milk
Glaze
- 1 Cup Powdered Sugar
- 2 Tbsp Prairie Farms Milk
Instructions
- Preheat oven to 400ºF. Line baking sheet with parchment paper, set aside. In a large bowl, stir together flour, sugar, baking powder, and salt.
- Add butter and cut into flour using a pastry blender until the butter is worked in and at least pea-sized, a course crumb texture should form. Gently toss in strawberries.
- In a small bowl, whisk together 2 eggs and heavy cream. Add to flour mixture and gently stir until moistened, careful not to over mix.
- Turn dough out onto a generously floured surface. Bring dough together and shape into a 3/4-inch thick circle. Cut into 12 equal wedges.
- Place wedges on prepared sheet, spacing them about 1-inch apart. Brush tops of scones with milk. Bake for 15-16 minutes, or until puffed up and golden brown.
- Make the glaze by whisking together powdered sugar and milk. For a thicker consistency add more powdered sugar, and for a thinner consistency add more milk.
- Drizzle glaze over scones when they are warm or room temperature. Enjoy!
Notes
Store in an airtight container in refrigerator. Warm before serving.
This recipe is very easy to customize. Mix in a cup of your favorite fruit as desired for a new flavor.
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