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    Strawberry Almond Scones with Vanilla Glaze

    • 2 ½ cups  all purpose flour 
    • ¼ cup sugar 
    • ½ teaspoon salt 
    • 1 tablespoon baking powder
    • 6 tablespoons very cold unsalted butter, cut into small pieces  
    • 1 cup heavy cream 
    • 1 teaspoon Morton & Bassett Vanilla Extract
    • 1 teaspoon Morton & Bassett Almond Extract 
    • 1 ½ cups fresh strawberries, chopped  
    • 3 tablespoons coarse sugar 
    • 1 ½ cups powdered sugar 
    • 2 tablespoons milk 

    Preheat the oven to 400F. 

    In a large mixing bowl, add flour, sugar, salt, and baking powder. Whisk to combine. 

    Add butter and using your hands (or a pastry cutter) incorporate butter into the flour mixture until it resembles very small pebbles. 

    Make a well in the center of the flour/butter mixture and add heavy cream, vanilla extract and almond extract, mix everything together until a dough forms. 

    Transfer to a floured surface and pat into a thick disk. Transfer to a parchment lined baking sheet and cut into 8 scones with a large knife. Sprinkle with coarse sugar. 

    Bake for 20-25 minutes until golden brown. 

    Meanwhile whisk together powdered sugar and milk. Drizzle with frosting once cooled slightly and serve.