BAKE | MINI STRAWBERRY CREAM SCONES

This morning, I woke up with my thumb throbbing. I was super confused...did I smash it in a door frame yesterday? Did I drop something on it and forget I did? Probably. I'm clumsy and forgetful and often have bruised knees. But then my thumb started getting itchy - a bug bite, duh! and then I found a bug bite on my elbow and another on my hip. Let me tell you, a bug bite on your thumb is THE most annoying thing ever. But these mini strawberry cream scones will make you forgot all about the little annoying things going on in your life. 

Mini things are better because they mean you can eat two or three instead of just one. I've never made strawberry scones before but since it's strawberry season, it seemed like the perfect time to try. Plus these are made with heavy cream instead of butter and milk which make them that much easier to make. Throw in some white chocolate, and these are perfection (I usually prefer dark chocolate or milk chocolate, but white chocolate is just what these scones need. And they blend right into the dough for a sweet surprise!) 

in go the juicy strawberries and white chocolate chips

Add a little heavy cream to help with the mixing

oops. I added a bit too much and ended up with super sticky dough but that's okay, just messy

used my 100ml glass beaker to punch out the mini scones

Tiny Strawberry Cream Scones

makes about 24 -27 small scones

adapted from Joy the Baker

• 3 cups all-purpose flour
• 1 TBS baking powder
• 1 tsp salt
• 1/3 cup granulated sugar
• 1 tsp pure vanilla extract
• 1 and 1/3 cups + 2 TBS heavy cream plus more for brushing the top
• 1 cup coarsely chopped fresh strawberries
• 1/3 cup white chocolate chips
• turbinado sugar for topping

1. Place a rack in the upper third of the oven and preheat oven to 425 degrees F.  Line a baking sheet with a Silpat or parchment paper and set aside.
2. In a medium bowl, whisk together flour, backing powder, salt, and sugar.  Set aside.
3. In a liquid measuring cup mix together vanilla extract and 1 1/3 cups cream. Drizzle the cream mixture into the dry ingredients tossing and stirring as you pour in the cream.  Add the strawberry chunks and white chocolate.  Toss/stir together (the strawberries may get mushed a little and that's okay).  Add 2 more tablespoons of cream if necessary to create a moist, cohesive, but not sticky dough.
4. Dump the dough onto a lightly floured work surface.  Gently gather and knead the dough into a dish and press the disk out into a 3/4 inch thickness.
5. Use a small biscuit cutter to cut circles from the dough disk (1 1/4 - 2 inch diameter is fine).  Sprinkle generously with turbinado sugar (if the dough isn't wet enough to hold the sugar you can press it down lightly with the back of a spoon or brush the tops with some heavy cream.)
6. Place 1 inch apart on the prepared baking sheet and bake for 12 to 14 minutes or until golden brown and cooked through. Remove from the oven and serve warm.  

carotene the carrot eating a scone

xoxo, allison