Take-out Tuesday, Strawberry Orange Scones

the Painted Apron

4 years ago

I recently saw a recipe from talented Chris at the Cafe Sucre Farine

for Strawberry Scones that sounded so good,

I had to make it asap

The best part is all you need are a few pantry staples and fruit

I had a few strawberries,

but I also had clementines and 1/2 a pear that had seen better days,

so I decided to use a combo…

A great way to make use of these fruits

Flour, butter, baking powder, sugar, salt and heavy cream*

*you can substitute heavy cream with a mixture of 3/4 cup milk and 1/4 cup melted butter

Dice the fruit and let it drain on paper towels

Mix the dry ingredients in one bowl, and melt the butter in another

Put the fruit in the bowl with the flour mixture and toss to coat,

then make a well in the center

Pour the chilled cream into the melted butter and stir until small lumps form

Pour that into the well in the floured fruit bowl

Fold the dry ingredients into the wet ones,

until the batter comes together, being careful not to overmix

Place spoonfuls of batter onto parchment lined baking sheet

{I found it easiest just to use my hands to form and place the scoops}

While scones are baking mix melted butter with sugar and lemon juice

Bake scones for 15 minutes,

then brush glaze over them and return to oven for 3-5 minutes

Let cool for 10 minutes

Enjoy!!

This recipe is adapted from the Cafe Sucre Farine

STRAWBERRY ORANGE SCONES

Course Breakfast, Brunch, Side Dish, Snack

Cuisine American

Keyword brunch, danish, puff pastry, scones, strawberry, sweet rolls

Prep Time 15

Cook Time 18

Servings 12

1 1/2 cups diced strawberries and oranges {I used 10 large berries 1 Clementine and 1/2 pear}
1 cup heavy cream*
8 Tablespoons unsalted butter
2 cups all purpose flour
1/4 cup granulated sugar
1 Tablespoon baking powder
1/2 tsp kosher salt

Place the diced fruit onto paper towels to drain while you prepare the batter.
Place cream in freezer for 10 minutes.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Place dry ingredients in a large mixing bowl and stir to combine. Melt butter in another smaller bowl and set aside
Place drained fruit in flour mixture and toss to coat. Make a well in the center of the mixture. When cream has chilled for 10 minutes, pour it into the melted butter and stir until small lumps form. Now pour the butter/cream mix into the center of the floured fruit bowl. Gently fold wet mix into dry ingredients, with a large spatula, working from the bottom of the bowl. Mix just until flour is combined.
With a large spoon, scoop or your hands, form mixture into 12 scones and place on lined baking sheet. Bake for 15 minutes. While scones are baking, make the glaze by stirring the ingredients together. After 15 minutes, brush glaze all over scones and return to oven for 3-5 minutes until just golden. Cool for 5-10 minutes before serving.