Strawberries have been on sale for the past two weeks at the store. I normally buy frozen, if I want berries for something, but I’m craving signs and tastes of spring, and while I know strawberries won’t be ready here on the prairie for about 3 more months, they’ve looked good enough that I’ve been buying them lately. (Holy run-on sentence) This past weekend, I made Strawberry Scones with Almond Glaze:
And boy were they tasty! I fried up some bacon to go with them, and they made for a light but filling late-Sunday breakfast/brunch.
The dough is pretty sticky, because I tossed the strawberries in both a bit of sugar and some Amaretto, but it’s worth it.
I thought about brushing them with some heavy cream and just sprinkling sugar on their tops, but since I’d used the Amaretto, I thought an almond glaze would taste better.
Next time, I might see how adding in some almond meal would affect them…Or I might add in some slivered almonds in place of half the berries. Just to boost the almond flavor a bit more.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, toss the strawberries with the sugar and Amaretto. Set aside while you prepare the dough.
In a medium mixing bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter using a pastry cutter, two knives or clean fingers, until the mixture resembles coarse crumbs. Make a well in the center.
Whisk the egg with the heavy cream, then pour into the flour mixture. Add in the strawberries, and mix until combined, but be careful not to overmix.
Turn the dough out onto a lightly-floured surface, and knead about 10-12 turns, until the dough holds together and is somewhat smooth (the dough will be sticky, and likely chunks of strawberries will fall out--Just push them back in as best you can). Pat the dough out to a thickness of 1/2-inch, and cut rounds out with a well-floured biscuit cutter. Place the scones on the prepared baking sheet.
Bake the scones for 12-15 minutes, or until golden brown on top. Remove to a wire rack to cool while you make the glaze.
In a small bowl, whisk together the almond extract with the powdered sugar. Begin whisking in the cream, about a 1/2 oz. at a time, until it reaches the desired consistency. Once the scones are completely cooled, drizzle the glaze over top, allowing to sit for 10 minutes before serving, to let the glaze set up.