Vanilla Bean English-Style Scones with Strawberry Cream
Vanilla bean paste adds a subtle twist to these traditional English-style scones, served with a fresh strawberry cream topping. These are the perfect additional to brunch or tea.
Course Breakfast, Dessert
Cuisine American, English
Prep Time 25minutes
Cook Time 12minutes
Vanilla Bean Scones
2cupsAll Purpose Flourplus more for kneading
3TbspUnsalted Butterroom temperature
1tspVanilla Bean Paste
3/4cupStrawberrieshulled and quartered, plus more for serving
Preheat the oven to 400 with a rack in the top third. Line a baking sheet with parchment and sprinkle with flour.
Add the flour, baking soda, cornstarch, salt, and sugar to a food processor. Pulse a few times to combine. Add the butter, and pulse until incorporated, and the mixture resembles coarse sand. Transfer to a medium bowl.
In a small bowl or measuring cup, add the milk, eggs, and vanilla bean paste. Whisk until the eggs are broken up and the vanilla bean paste is fully incorporated. In a small dish, set aside 2 Tbsp of this mixture for later.
Add the rest of the milk mixture to the dry ingredients and stir until just combined. Transfer to a floured surface and gently knead a few times. The dough will be sticky, but should be manageable. Add more flour as needed if it's too liquidy, but don't add enough to dry out the dough.
Flatten or roll the dough to be about 3/4 inch thick. Use a 2-inch biscuit cutter, cookie cutter, or glass to cut out rounds. Dip the cutter in flour before each round. Press straight down and try not to twist too much.
Place the rounds on the prepared baking sheet and bake 10-14 minutes, until golden brown. They should rise to double or triple their height, but if they don't they will still taste delicious. Let cool on the pan for 10 minutes and then transfer to a wire rack to cool completely.
While the scones are baking, add the strawberries and sugar to a small bowl and mix until coated. Let sit for at least ten minutes to macerate. Then, using a pastry blender or potato masher, puree the strawberries.
In the bowl of a stand mixer add the cream. Mix using the whisk attachment, starting on low and gradually increasing the speed to high, to avoid splashing. Once soft peaks form, add in the mascarpone, and then mix for another minute. Add in the strawberry puree and mix until stiff peaks form, and the cream doesn't drip off the whisk when removed.
Serve the scones halved with a big spoonful of the cream and fresh strawberries, if desired. These are best served immediately. Store the whole scones in a sealed bag at room temperature for 1-2 days. Store the cream covered in the fridge for 1-2 days.
Vanilla Bean English-Style Scones with Strawberry Cream Recipe from Slumber & Scones https://www.slumberandscones.com/vanilla-bean-english-style-scones-with-strawberry-cream/