Strawberries and Cream Scones

These scones were a happy accident. I woke up this morning in the mood to bake. This hasn’t happened in awhile, which is weird. I was planning on making my classic maple scone (which I blog about here), but when I opened my fridge to grab the heavy cream, there were the strawberries I impulse purchased the other day (after throwing my budget out the fucking window). So here we are… a new recipe.

They taste like strawberry shortcake, but you’re allowed to eat them for breakfast. 

Actually, I take part of that back… you’re allowed to eat whatever the fuck you want for breakfast, because you are a grown-ass adult. If you want strawberry shortcake, then you should have it. Or just eat these. Seriously – they’re fucking delicious.

Did anyone else grow up in a world where certain foods were considered “bad”? Or maybe only allowed for special occasions? Maybe some of you still live in that world. I left it a few years ago, and I highly recommend it. Leaving that behind has helped me greatly. There is no longer guilt with food – eating unhealthily doesn’t make me a bad person, just like eating healthily doesn’t make me a good person. Has anyone else had this revelation? If not, get on that shit. I don’t understand this constant need to shame ourselves. We’re all fucking human, and we all need to eat to live, right? So eat whatever makes you feel good, and try not to beat yourself up when you have cake for breakfast. Or pizza (don’t judge me).

I think this goes along with the body positivity post from two weeks ago. If we all practiced a little more self love, we’d be so much happier and balanced.

And we’d get to eat more scones.

Side note: You know those scones that are dry and hard? These aren’t like that. They’re soft and moist, and a bit sweeter than a standard scone. Plus, that glaze. Damn.

Strawberries and Cream Scones

1 1/2 cups strawberries, chopped

4 tablespoons sugar

1 tablespoon baking powder

2 cups flour

1/2 teaspoon salt

3/4 cup + 2 tablespoons heavy cream

5 tablespoons butter, cold and cut into cubes

Glaze

2 tablespoons of juice reserved from the strawberries and sugar

2 tablespoons heavy cream

8 tablespoons powdered sugar

This recipe takes some mild planning. You want to start with the chopped strawberries in a small bowl. Cover them with 3 tablespoons of sugar, and mash them a little bit. Then let them sit for at least 20 minutes (an hour would probably be better). They could even sit in the fridge overnight, if you really want to plan ahead. This will create lots of lovely, sweet strawberry juice.

Preheat oven to 450 degrees. Measure out the heavy cream, and add 3 tablespoons of strawberry juice to it. Set aside. In a large mixing bowl, combine flour, baking powder, salt, and 1 tablespoon sugar. In flour mixture, add the cubed butter and mush together with your hands until mostly mixed with coarse crumbs and some butter lumps remaining. Add the cream and juice mixture and stir well. Use a slotted spoon to scoop the strawberries out of the bowl, while reserving the remaining juice to use for the glaze. Fold strawberries into dough, then turn onto a floured surface. Split dough in half, and roll into two balls. Slightly flatten and cut each half into 8 wedges. Bake for 12-15 minutes, rotating halfway through. When done, tops should be golden brown.

For the glaze: Whisk all ingredients together and drizzle over slightly cooled scones.

Bring a few to one of your favorite yoga teachers. Always share, but save a secret stash at home. Duh.