Growing up, my family always made Strawberry Shortcake in the summertime, so strawberries and strawberry desserts were a summer treat. Here in Florida, strawberries are a winter berry.
Yes, it seemed very weird to me too at first that strawberries are at their best during February. But no matter how strange it may seem, I don’t dare question it! The second that “2/$5.00” tag appears at Publix, there’s no saving those berries. hah And what better to pair them with than some chocolate and cream?
There’s just something nostalgic about strawberries and cream, isn’t there? If you don’t agree that strawberries are basically the perfect fruit…just get outta here. (Or, I suppose you could replace them in the recipe with a different, inferior fresh fruit of your choosing).
Joking aside, it can be a little tricky putting fresh fruit or vegetables in baked goods. Because it’s fresh, moisture is released while it cooks. I’m certainly not an expert, but I learned this the hard way making zucchini bread for the first time; it seemed to never cook through because it was too wet. That being said, you won’t be able to form the scones if the dough is too crumbly. It’s a balance that took me many tries for a good batch to come out.
Another thing about scones: COLD BUTTER.
This time around, I tried something a little new. After sticking the butter in the freezer for about 30 minutes, I used a cheese grater to shred the butter (see photo right). Then, I cut the butter into the dry ingredients as normal. Who knows if it really made a difference, but it seemed like it didn’t take as long to cut in.
Cold butter is imperative for scones! As the butter melts in the oven, it forms these wonderful pockets of goodness inside the scones and gives them that soft texture.
I have actually had this heart-shaped cookie cutter in my kitchen drawer since last Valentine’s Day. Visions of cute little heart-shaped scones danced in my head the second I saw it, but for some reason, using it last year didn’t happen. So this year it was a must!
Plus, the perfect reason to make them arose. They’ll be a sweet treat for the sweetest ladies at the weekly bible study this Wednesday morning, which just so happens to be…Valentine’s Day!
Every kind of holiday is a great excuse to bake something fun. Valentine’s Day isn’t really important to me this year, but it’s still fun to acknowledge by sharing a sweet treat with people you care about and just taking a moment to show some love.
That doesn’t mean we don’t show it otherwise, it just means this time it’s shaped like a heart and has pink and red fruit inside.
Strawberries n’ Cream Scones
Prep Time: 15 min. | Cook Time: 20 min.
2 c. gluten free flour
1/2 c. sugar
1 Tbsp. baking powder
1 pinch sea salt
12 Tbsp. dairy free butter
1/2 c. coconut cream
1 egg (or chia egg for vegan)
1 1/2 tsp. vanilla extract
1 c. fresh strawberries, cut in smaller pieces
1/2 c. white chocolate chips
Organic Strawberry Jam
1-2 c. confectioner’s sugar
2-3 Tbsp. dairy free milk
Preheat oven to 400 degrees.
Prepare two baking sheets by covering with parchment paper.
Place sticks of butter in the freezer to get them very cold. About 30 minutes worked well for me.
In a large bowl, whisk together the dry ingredients: GF flour, sugar, baking powder, and sea salt. Set aside.
In another bowl, whisk together the west ingredients: coconut cream, egg, and vanilla extract. Set aside.
Remove the butter from the freezer and EITHER:
Grate with a cheese grater (see photos above)
OR, dice the butter in small pieces with a knife
Use pastry blender to cut the butter into the dry ingredients until it resembles course/wet sand.
Immediately pour in wet ingredients and fold gently until just combined. Don’t over-mix.
If mixture is too wet, add a little more GF flour
If too dry, add a little more coconut cream
Gently fold in the strawberries and white chocolate chips.
Dust a clean surface with GF flour and pour the dough from the bowl. Form into a 9-inch disk, about 1/2 inch thick.
Spoon about 4 Tbsp. of Strawberry Jam onto the dough and spread evenly, leaving about a 1 inch rim at the edge. Carefully fold the dough in half one time and gently press it back out to 1/2 inch thickness.
Use a heart-shaped cookie cutter to cut out the scones and place 1-2 inches apart on the parchment paper-lined baking sheets.
If you like, make an egg-wash by whisking one egg in a bowl. Then, use a pastry brush to brush the tops of the scones with the egg. This will help the tops of the scones get that golden brown finish.
Bake at 400 degrees for 20-min. or until golden brown.
While the scones are cooling on a cooling rack, make the glaze:
In a bowl, whisk together the confectioner’s sugar, dairy free milk, and vanilla until it forms a glaze
To make it thicker, add more confectioner’s sugar
To make it thinner, add more milk
Once the scones are cool, drizzle the glaze over the top. I usually put parchment paper under the cooling rack so the glaze doesn’t make a mess.
Don’t eat too many at once!
I just recently learned this: don’t store scones in sealed plastic bags or air-tight containers! It will make them get soggy. Instead, wrap lightly in wax paper, or store in something else, such as a cake dome.
Scones should keep up to three days, or pop them in the freezer!