Easter is just a few weeks away and already the creative baking juices have been flowing. I had some time this past weekend to try a few new recipes for Easter. I love the Easter season for many reasons. Firstly, I love spending time with family. Every year my mom hosts a huge Easter lunch. Everyone comes over and spends the day together and eating delicious foods. Secondly, it means we are so much closer to warmer weather! All of the spring pastels start to come out and you can really start to dress up. I am in charge of dessert every year for Easter. This year I decided to make a dessert that you can also enjoy for brunch as well. That’s when I had the idea for strawberry scones.
While I didn’t have the opportunity to freshly hand pick my strawberries this time, I will be sure to look forward to doing so very shortly. This was my second time trying out a scone recipe. I tried it for the first time a few years ago and it did not turn out well at all. I clearly learnt my lesson from last time and these ones turned out delicious! They are very easy to make and store.
While bacon, eggs, and pancakes are the biggest hits for brunch, I find scones to be the perfect addition. I really wanted to make them special and give them a taste you wouldn’t forget. For the icing on top, I added cherry merlot jam into the mix. It was absolutely delicious! You can use any flavour jam for the icing mix but I thought adding the merlot would give it such a savoury flavour and have you wanting more of these delicious strawberry scones!
- 2 Cups All Purpose Flour
- 1 tsp Baking Powder
- 4 tbsp White Sugar
- 1 tsp Salt
- 6 tbsp Cold Butter
- 1/2 Cup Vanilla Yogurt
- 1/2 Cup Table Cream
- 1 Cup Chopped Strawberries
- 2 tbsp Ice Water
- 2 tbsp Jam
- 1 Cup Powder Sugar
- 2 tbsp Heavy Cream
- 2-3 tbsp Water
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Preheat oven to 425 degrees.
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In a medium bowl, mix together flour, baking powder, sugar, and salt. Set aside.
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In a small bowl, whisk together vanilla yogurt and heavy cream until smooth. Set aside.
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Add butter to the flour mixture
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Add the strawberries and cream/yogurt mixture into the blender.
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If you feel like your dough is still to crumbly to hold together, you may need to add a tablespoon of two of ice cold water.
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Put the dough on a floured work surface and pat it into a round disk about 10 inches in diameter. Cut into quarters, and then each quarter in half for eight wedges.
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Put the dough on a floured work surface and pat it into a round disk about 10 inches in diameter. Cut into quarters, and then each quarter in half for eight wedges.
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Bake for 12-14 minutes. The tops will be lightly browned.
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Set a side as let cool.
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In a small bowl, whisk powdered sugar and heavy cream together. Add the jelly and whisk. You may add a small amount of pink food coloring if desired. If icing is too stiff, you can add water 1 teaspoon at a time until the desired consistency is reached. I like mine to be the same consistency as toothpaste.
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Spoon the icing into a small plastic bag, and cut a very small tip of the corner off. Drizzle onto cooled scones.
