Thyme Scones with Syrupy Strawberries & Cream (makes 6 pretty scones)
Strawberries adapted from Heidi Swanson via Joy the Baker
1 1/2 c all-purpose flour
1/4 c granulated sugar
1/2 tbs chopped fresh thyme
1 1/2 tsp baking powder
1/4 tsp salt
6 tbs unsalted butter, cold and cut into cubes
1/2 c heavy cream
1/4 c sour cream
1 tbs cream, for brushing (optional)
1 c frozen strawberries, thawed and juices reserved
2 tbs maple syrup
1 tbs olive oil
Pinch of salt
2 tsp balsamic vinegar
1/2 c heavy whipping cream
1/2 tsp vanilla bean paste (vanilla extract may be substituted)
- In a large bowl, combine flour, sugar, thyme, baking powder, and salt. Whisk to distribute the ingredients evenly. Add the butter and cut it in with a pastry blender or your fingers. Add the cream and sour cream and stir with a wooden spoon to combine. Knead once or twice to incorporate all the flour. Heat oven to 375º and chill dough while oven is heating. Line a baking sheet with parchment paper.
- Turn the chilled dough out onto a lightly floured surface. Pat it into a disc about 1-inch in thickness. Cut into 6 triangle or use a 2-inch biscuit cutter to cut scones out. Re-pat dough if using this method and cut more scones out. The remaining dough can be baked off for a lovely snack but probably should not be served. Brush the scones with cream if using. Bake 15-17 minutes. Cool scones on a wire rack.
- While scones bake, prepare strawberries. Toss thawed strawberries and juice with the maple syrup, olive oil, and salt. Pour the mixture into a small saucepan and heat over medium heat. Bring to a boil and drop heat down to a simmer. Continue cooking strawberries for about 20 minutes or until the juice coats the back of a spoon. Transfer back to the bowl and stir in the balsamic vinegar. Let cool slightly.
- For whipped cream, combine the heavy cream and vanilla bean paste in a medium bowl. Beat with a hand mixer using medium-high speed until the cream forms soft peaks. Serve scones topped with the strawberry mixture and a puff of whipped cream on top.