A word of advice, my friends: don’t ever schedule two workout sessions in one day after a weekend of consuming beer and rich food for your birthday. It won’t end well. At least that is what I have discovered today when I made my triumphant return to the gym this morning with a 1 hour weight class. I was so dehydrated, I got dizzy and thought “And I have to do this all over again at 6:30pm? No way!”. Even my lovely trainer who was teaching the class commented that I looked “off”. It was then and there that I regretted all my terrible (yet oh so delicious) food choices of the past weekend. Burgers, ice cream, chocolate and beer. I swore them off then and there. It wasn’t worth feeling so horrible while working out. But, after 2 hours of recovery and a nice relaxing bath, I am back to my old self and craving these decadent scones.
Besides our Pumpkin Scones, these are by far the best scones I have ever made. They are so soft and buttery. The strawberry glaze gives it a fruity sweetness. Not to mention the melted white chocolate and strawberries inside the scone – so amazing. The dough comes together really easy in a food processor and is very easy to roll out with your hands. A no-kneed dough is my kind of dough, people.
This recipe makes 6 very large scones, but you can also make smaller, mini scones as well. Just depends on how big of a cutter you have, or how big you want to cut the dough triangles. I highly recommend you give these a try soon! I know I will. Totally worth struggling in the gym for.
You will need:
Yield: 6 very large scones
For the Scones:
2.5 cups flour
1/2 cup sugar
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
8 tbsp. cold butter, cut into small cubes
2/3 cup plus 1 tbsp. whipping cream
1 egg
3 large fresh strawberries, thinly sliced (you can also used frozen strawberries that have been thawed)
1/4 cup white chocolate chips
For the Strawberry Glaze:
3-5 tbsp. whipping cream
2 cups icing sugar
2 fresh strawberries, minced
In a food processor, mix together the flour, sugar, salt, baking soda and baking powder.
Pulse in your cold butter until the dough is crumbly.
Should resemble wet sand.
In a small bowl, mix together 2/3 cup whipping cream and your egg.
Pulse in the whipping cream mixture until your dough is wet and has come together.
Pour dough onto a floured surface.
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Form dough into a disc shape.
A disc that is approximately 8 inches in diameter and 1 inch thick yields 6 very large scones.
Cut the dough into wedges or circles using a cutter.
I got four circles at first and had to reshape the dough into another disc.
If Claudia taught me anything it’s not to waste dough!
Using a floured serrated knife, cut each scone in half.
Place one half on a baking sheet lined with parchment or a baking mat.
Place a few sliced strawberries and some white chocolate chips in the centre of the half.
Replace the top half of the scone and gently pinch the edges closed.
Brush your remaining tablespoon of whipping cream on the top layer of each scone.
Should look like so.
Bake your scones in a 400 degree fahrenheit oven for 12-15 minutes, or until they are golden brown.
Allow to cool slightly either on the baking sheet or wire rack while you make your strawberry glaze.
In a medium bowl, combine icing sugar, minced strawberries and whipping cream.
The amount of whipping cream will depend on how thick you like your glaze.
I used about 4-5 tablespoons of whipping cream as I like mine slightly thin.
Spread glaze over your scones and let them sit for a few minutes.
Such a delicious treat.
The scones are so soft and moist.
Not to mention the little strawberry and white chocolate surprise when you bite into the middle!
One of the best scones I’ve ever had.
You must try these immediately.
Enjoy!
Recipe adapted from: Heather Christo