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Monday, April 1, 2013

Strawberry Glazed Scones

I want to apologize for being out of commission the past few days.  We had great intentions of a fun-filled Easter weekend but the flu bug had other ideas.

I will not gore you with the details, but lets just say me and the two kids got it.  It wasn't pretty.  It was awful.  I am still living on toast, 7-Up and the occasional ham sandwich.

The good thing?  I lost 7 pounds in 24 hours!  The best diet ever.

Okay, let's move on {if you already haven't shut down your browser}.

These scones are incredible.  I made them well before the flu bug came to town and the family and my co-workers gobbled them up.

See that strawberry drippy-ness?  That is the BEST part of these scones.  In fact I'm pretty sure I wouldn't eat them without the glaze.

And now my head is spinning, because I could do so many variations of this scone.  To do that?  All you need are different kinds of jam.  For this one I obviously used my homemade strawberry jam.  But, you could use peach, raspberry, blueberry, apricot, really just whatever kind is your favorite.

Strawberry Glazed Scones
2 cups all-purpose flour
1/3 cup sugar
1 T. baking powder
1/2 t. salt
1 t. cinnamon
6 T. butter, very cold, cut into small cubes or shredded frozen with grater
1/4 c. heavy cream
1/4 c. strawberry jam
1 egg
2 c. powdered sugar
1 t. vanilla
warm water

Preheat oven to 400 degrees and line large baking sheet with parchment paper. In a large bowl, whisk together the first five ingredients. Cut in butter with a pastry blender or fork until pieces are about pea size.

In a small bowl, whisk an egg into the cream, stir in the jam. Add to the flour mixture and stir with a large fork, until just barely combined. Finish by kneading gently with your hands until all dry ingredients are absorbed and the dough can be gathered into a moist ball. Do not over knead.

Set the ball in the center of the baking sheet and pat gently into a round circle, around 1 1/2 in. thick and 7 in. in diameter. With a sharp knife, cut into 8 wedges and gently separate. Bake for 18-22 minutes until scones are a deep golden brown and a toothpick inserted comes out clean. Let cool on wire rack.

For Glaze:  In a small bowl combine powdered sugar, vanilla, a spoonful of jam and 1 T. at a time warm water.  Keep stirring and adding a bit more jam until you have a smooth glaze.  Pour over warm scones and let cool.  Store in an airtight container.  Scones will stay fresh for 3-4 days.

Please tell me you want to make these?

And take them to a friend who needs some lifting up?

Or a co-worker who loves your baking?

Tell me who you would make these for...

Would you like to comment?

  1. My mom would love these. You know what's cool... is you could use any flavor of jam to make any flavor of scone! Black raspberry, orange marmalade, grape.... with peanut butter smeared on top! WHAT?! I want a scone now ;)

  2. These look amazing! The strawberry glaze looks seriously delicious! I hope that everyone is feeling better!

  3. Steph@Been There Baked ThatApril 2, 2013 at 1:46 PM

    Now I know what to do with some of these jars of freezer jam! Glad to hear everyone is on the mend.

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  5. Hope you are all on the mend! I would make those for me! I love scones, but my husband hates them, even though he hasn't tasted any that I have made, or eaten one in 25+ years!

  6. Sorry to hear about the sickness in your house. Not fun! These scones look delicious, though! I'll have to try them!