Strawberry Scones
1/3
cup sugar
18 g freeze-dried strawberries, pulverized
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons butter, diced into cubes
1/2 cup sour cream
1 egg
1 teaspoon vanilla bean paste
Glaze
3 tablespoons butter, melted
1 cup powdered sugar
1/4 teaspoon vanilla extract
2 tablespoons heavy cream
4 g pulverized freeze-dried strawberries
Instructions
1. Combine the sugar and pulverized strawberries in food processor. Add in the flour, baking powder, baking soda, and salt. Pulse to combine. Add in butter, pulse to combine until mixture has formed a coarse meal.
2. In another bowl, combine the sour
cream, egg, and vanilla. Using a fork, stir sour cream mixture into the flour
mixture until large dough clumps form. Using your hand, knead together to form
dough into a ball and make sure all the dough crumbs are combined into the
dough.
3. Place on a lightly floured surface and form into a circle about 7″ wide. Cut
into 8 triangles. Place on a parchment paper lined baking sheet and freeze for
at least 30 minutes (or longer).
4. Preheat oven to 400° F while dough
is chilling. Remove dough and baking
sheet from freezer and place directly into preheated oven. Bake for 16-17 minutes or until starting to
lightly brown around the edges.
5. To make the glaze, combine all ingredients in a small bowl. When scones have
cooled, spoon glaze evenly over each scone. Let set, then repeat to
double-glaze if you have any left.
Note: I pulverize the whole bag of freeze-dried strawberries in the food processor and then reserve 4 g for the glaze before adding the sugar to the food processor in step one.
