In my neck of the woods, strawberries are going out of season, but many of you are right in the thick of things. Here's a recipe I created to use some of those fresh berries:
Strawberry Cream Cheese Scones:
2 c. all-purpose flour
2/3 c. granulated sugar
1 Tbls. baking powder
1/4 tsp. salt
2 Tbls. lemon zest
1/2 c. (1 stick) unsalted butter
4 oz. cream cheese, slightly softened
1 large egg
1 1/2 teaspoons pure vanilla extract
2 Tbls. honey
1/2 c. buttermilk or half and half
1 1/2 c. diced strawberries
1/3 c. all-purpose flour
1 c. powdered sugar
2 Tbls. honey
2 + Tbls. fresh lemon juice (enough to make glaze a favorable consistency)
Combine flour, sugar, baking powder, salt and zest in a large bowl. Cut in butter and cream cheese with a pastry bender until crumbs are no larger than a pea.
In a separate bowl, combine egg, milk, vanilla, and honey. Make a well in the flour mixture, and pour the egg mixture in. Stir until just combined.
Toss diced strawberries with last 1/3 c. flour. Gently, stir berries into dough. Turn out on a lightly floured surface, and knead gently, taking care to keep the strawberries intact. Form into an 8 inch round. (DO NOT ROLL!)
Cut round into 8 even sections, as for a pie. Transfer scones to a parchment covered baking sheet, and bake at 400 F for 18-22 minutes, until lightly browned. Remove scones to a cooling rack.
Combine glaze ingredients, adding lemon juice slowly. Drizzle over cooled scones.