Fresh Strawberry Scone Danish Pastries

I had some fresh strawberries in my frig that needed to be used soon! So I decided to make some strawberry shortcakes. But then remembered reading about using a scone recipe and incorporating fresh berries instead of making shortcake. Since I've never made Scones before I decided to give it a go.

I found a recipe at JoyofBaking.com that I thought would work well and went about making my Strawberry Scone Danish Pastries. The dough was extremely easy to work with and the Strawberry Scone Danish are delicious!!






Fresh Strawberry Scone Danish Pastries
Recipe adapted from Joy of Baking

2 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
6 TBL cold unsalted butter
Fresh Strawberries, thinly sliced (I used close to a qt of fresh berries)
2/3 - 3/4 cup milk, (I used heavy cream)
Extra Cream for brushing

Confectioner's Sugar Glaze
Recipe Adapted from my Mom

2 cups confectioner's sugar
3-4 TBL heavy cream

Danish Scones:

Preheat oven to 400 degrees F (375 convection oven) and place rack in middle of oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.

Add the milk or cream until just combined. DO NOT over mix! Dough should not be sticky at all and should form a very smooth dough.

Gently knead the dough on a lightly floured surface. On the same floured surface, roll out about a 9-10" rectangle between 1/8-1/4" thick.



Place the sliced fresh strawberries evenly on the rectangle and gently roll up the dough catching the sliced berries as you roll.

With a sharp knife cut the danish swirls about 1" thick.


Transfer to the prepared baking sheet and then brush the scone with milk/cream making sure to brush all exposed areas.

Bake for about 20 minutes or until lightly browned and a toothpick inserted into the center of the scone comes out clean. Transfer to a wire rack to cool.



Icing:

Mix confectioner's sugar and cream. Add more sugar or cream until you reach a nice piping consistency. Place icing in a plastic baggie and clip the corner of the baggie. After danish have completely cooled swirl icing over each danish. Allow icing to set up for about 30 minutes.






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