Strawberry Cinnamon Scones
Servings
12
servingsPrep time
20
minutesCooking time
20
minutesFresh seasonal strawberries are a perfect ingredient for a spring and summer scone. We added some cinnamon and finished with a vanilla glaze to make them extra delicious.
Ingredients
- For the Scones
2 cups of all-purpose flour
1 Tbsp. of baking powder
1/2 tsp. of salt
1/4 cup of sugar (we used coconut sugar)
1 tsp. of cinnamon
5 Tbsp. of butter, cold and cut in chunks
1 cup of heavy cream, plus 2 Tbsp. for brushing the scones
1 cup of fresh strawberries, cut into small pieces
- For the Glaze
2/3 cup of powdered sugar
2 Tbsp. of milk (heavy cream or 1/2 & 1/2)
1/4 tsp. of vanilla
Directions
- For the Scones
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- In a large bowl, mix together the flour, baking powder, salt, sugar, and cinnamon.
- Add cut cold butter, to flour mixture. With a fork or pastry blender, break down the butter to resemble small peas.
- Make a well in the middle of the flour mixture and pour in the heavy cream. Fold the mixture just to combine. Then gently fold in the strawberries into the batter. Do not overwork the dough.
- On a lightly floured surface, press the dough into a 10″ x 5″ rectangle. Cut the rectangle in half, then cut the two halves in half. Cut the four pieces in half one more time and then cut each piece on a diagonal to create 16 triangles shapes.
- Place the scones on a baking sheet. Brush them with heavy cream.
- Bake for 15-20 minutes or until golden brown.
- For Glaze
- Whisk the powdered sugar, milk and vanilla together until smooth. Add more milk or sugar until you receive desired consistency. Drizzle icing over scones.
Tips & Nutritional Value
- 1.Strawberries are rich with vitamin C (natural antioxidant). They aid in protecting skin from aging because strawberries help the body produce collagen-reduces wrinkles! (Source: Joy Bauer’s book: Joy’s Simple Food Remedies)
- 2. Cinnamon also as many health benefits, including reducing inflammation and the risk of heart disease. But there are two types of cinnamon, Cassia and Ceylon. While both of them are healthy, Cassia is a lesser quality and contains coumarin, which is a toxin if you eat too much of it, so we suggest using Ceylon. (Source: Joy Bauer’s book: Joy’s Simple Food Remedies)
