Star Scones
You guys, I have a confession to make. These scones are one of my favorite recipes in this book. I've made them for my family and friends many times and they quickly disappear. If you want the best tasting get-together ever, start by baking a batch (or three) of them.
Yield: Makes 10 to 12 scones
Things you'll need
Ingredients- 4 large strawberries
- ½ cup blueberries
- 2 large egg yolks
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 sticks (8 ounces) unsalted butter, cut into cubes and chilled
- Heavy cream (for brushing)
- Granulated sugar (for sprinkling)
- 2 cups powdered sugar
- 3 tablespoons hot water
Equipment
- Stand mixer fitted with the paddle attachment
- 3-inch star cookie cutter
Let's get started!
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- Make the berry scones: Cut the strawberries into slices 1/8 inch thick and set aside with the blueberries.
- In a small bowl, whisk together the egg yolks, ½ cup heavy cream and vanilla.
- In a stand mixer, on low speed mix the flour, granulated sugar, baking powder, salt and cubed butter until a coarse meal forms.
- Slowly add the cream mixture until the dough holds together when pinched.
- Using your hands, gently mix the blueberries and strawberry slices into the dough.
- On a lightly floured surface, pat the dough out to a disk 1 inch thick.
- Cut scones using the star cookie cutter and place the scones on the baking sheet, spacing them 2 inches apart. Dip the cutter in flour in between cuts.
- Top the scones: Brush the scones with heavy cream and sprinkle with granulated sugar.
- Bake until the scones turn golden brown at the points, 24 to 26 minutes.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Time to decorate!
- In a small bow, whisk together the powdered sugar and hot water until smooth.
- Drizzle the icing over the scones.
- Let the icing harden for 5 minutes before serving.
Written By Rosanna Pansino
