Vanilla Scones with Strawberry Curd

 Vanilla Scones

5 3/4 cups All Purpose Flour

1 1/2 tbsp Baking Powder

3/4 cup Sugar

1 tbsp Salt

2 sticks Unsalted Butter, cold

2 1/8 cups Heavy Whipping Cream

1 1/2 tbsp Vanilla Extract

Combine flour, baking powder, sugar, salt and cold butter in the bowl of a stand mixer. Mix with paddle attachment until butter is pea sized (do not over mix). Add vanilla extract to cream and then add to flour mixture. Mix until just combined, adding additional cream if the consistency is too dry. Press mixture into a sheet pan. Bake at 325 degrees until golden brown. Slice into squares.

Makes 43 mini scones

Strawberry Curd

1/4 cup Water

4 cups sliced Strawberries

3 Egg Yolks, beaten

1 cup Sugar

2 tbsp Corn Starch

1 tbsp Lemon Juice

4 tbsp Unsalted Butter

Place water and strawberries in a sauce pan and cook until strawberries are soft. Strain. Place strawberries in blender and puree. Strain through cheesecloth. Combine yolks, sugar, cornstarch and lemon juice; mix well. Add strawberry puree; whisk well. Pour mixture into a sauce pot and add butter. Cook over medium heat until mixture thickens. Cool.

Makes 3 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.