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STRAWBERY CREAM CHEESE SCONES Perfect for Breakfast Brunch or Anytime
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Mar 14, 2025
STRAWBERY CREAM CHEESE SCONES Perfect for Breakfast Brunch or Anytime Today's Recipe: https://catherinesplates.com/strawberry-cream-cheese-scones/ **Click here to see my recipe blog: https://catherinesplates.com NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016 *To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates **To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook ***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022 ***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates (As an Amazon Associate I earn from qualifying purchases.) ***Follow me on Social Media Facebook @ https://facebook.com/catherinesplates/ YouTube @ https://www.youtube.com/channel/UCuvgtfqhHTKI5kymcLKeyxg Pinterest @ https://www.pinterest.com/CatherinesPlates/ TikTok @ https://www.tiktok.com/@catherinesplates Rumble @ https://rumble.com/c/c-1642522
View Video Transcript
0:00
hello everyone welcome back today I'm
0:02
going to show you how to make strawberry
0:05
cream cheese scones these are perfect
0:08
with a good old cup of coffee or hot
0:12
chocolate which I'm going to have it
0:14
with it's winter out there and we need
0:16
something delicious now these can also
0:20
be made for Valentine's Day which is
0:25
next month so you can hang on to this
0:27
recipe pull it out and make these
0:29
delicious scones people are going to
0:32
love these now I've got about one pound
0:35
of strawberries I've already rinsed them
0:37
off what we're going to do is take care
0:40
of these strawberries first before we
0:41
start anything else that way they're
0:44
already ready to go I'm just going to
0:47
cut off the
0:50
stem and then we're going to just cut it
0:53
into
0:55
dices so I'm just going to cut it in
0:58
half cut strips and then cut those into
1:03
dices we put that off to the
1:10
side it's going to be a good one for
1:12
recipe for
1:14
scones it's not that hard to make
1:19
either it's a large
1:24
one we cut this one into threes
1:30
cut it into strips and then just cut
1:32
those into
1:35
pieces all right let me get the rest of
1:37
these done for
1:39
you this will just kind of brighten up
1:42
your winter
1:49
days these diced strawberries are going
1:52
to go inside the scone and also we're
1:55
going to use some to top the scones
2:01
give it a nice pretty
2:03
look let's give these a
2:08
try yeah we're
2:11
good all right we're going to finish
2:13
this one up
2:14
[Music]
2:16
here and
2:19
then we're going to put them back in the
2:25
bowl let me get rid of all of these
2:32
right let's put them into the bowl now
2:35
these are done and we don't have to
2:36
worry about them you don't want to do
2:38
them too soon before you do the scones
2:41
though CU they'll really start juicing
2:43
up and we want them kind of
2:46
firm okay let's set that
2:49
aside the next thing we're going to do
2:51
is put the dry ingredients together and
2:53
give them a nice whisk to blend it all
2:56
together we're going to be putting in
2:58
two and 1/4 cups of allpurpose
3:02
flour get a nice amount scrape it
3:05
off that's for the blooper
3:09
real
3:12
one let's
3:16
see running out of flour was a big
3:19
baking
3:23
season
3:25
two and a quarter
3:32
all right so it's a total of two and 1/4
3:35
cups of allpurpose
3:37
flour we're going to add in 1/4 cup of
3:41
white granulated
3:43
[Music]
3:48
sugar one
3:51
tablespoon baking
3:56
powder and half a teaspoon of salt
4:04
all right let's blend this all together
4:06
I'm going to be using a
4:11
whisk take this
4:13
out okay I'm going to bring over a
4:15
cutting board cream cheese and butter
4:18
you want to make sure both of them are
4:20
very cold just pulled out of the
4:24
refrigerator we're going to be using one
4:26
stick of butter nice and cold
4:32
we're going to cut it into
4:37
pads and then we're going to cut the
4:40
pads into four
4:43
pieces yeah we're going to cut this into
4:46
the flour this is going to give the
4:47
scones buttery pockets of goodness now
4:51
you want to move pretty quickly with
4:53
this you want to keep that butter nice
4:54
and cold and chilled we're going to take
4:57
our cream cheese we're going to take
4:59
four 4 oz of it again make sure that it
5:02
is very cold and we'll cut it into the
5:07
pieces like the butter there we go bring
5:11
the flour over we're going to place the
5:14
butter all over the
5:17
flour and the cream
5:20
cheese just dott it
5:23
around that was about as fast as we
5:25
could do this step you can use the fork
5:28
you can use your hands I'm going to use
5:30
a pastry cutter here I'm just going to
5:31
go in and blend the butter and the cream
5:34
cheese into the flour mixture until we
5:37
get to a nice coarse
5:42
crumb this is what's going to make those
5:44
delicious pockets in the scones look at
5:46
that I think that is what we're looking
5:50
for yep all
5:53
right there we
5:55
go all right we're going to start
5:57
putting in our wet ingredients into a a
5:59
medium Bowl we're going to start with
6:01
one
6:05
egg check for shells looks perfect in
6:09
there I'm going to kind of break that
6:15
up okay to that we're going to add 1/4
6:19
cup of heavy whipping
6:22
cream there we go we're going to add
6:28
that 1 teaspoon of vanilla
6:37
extract all right we're going to whisk
6:39
this all together
6:49
carefully all right I'm going to take
6:52
the
6:54
spatula we're going to add 2/3 of the
6:57
strawberries leave some for a garnish
6:59
for
7:03
later that looks good we'll save
7:07
that kind of combine This
7:11
Together get them nice and
7:14
coated we're going to pour this into our
7:16
flour butter
7:27
mixture all right we're going to do a
7:30
fast fold on this we just want to get
7:32
the flour
7:33
mixture wet and
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combined we're just doing a fold because
7:39
we don't want to mash up the
7:40
strawberries too much because they'll
7:42
release a lot of juice into the scones
7:47
here you want to do it just until it's
7:51
mixed I love that I can see those little
7:54
bits of butter in
7:58
there needs to look like a dough it's
8:00
going to be a thick dough that's what
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you
8:05
want okay that came together really well
8:10
just takes a few
8:14
minutes ah look at
8:16
that all right let's put some flour on a
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work
8:25
surface we're going to take our dough
8:28
out of the Bowl here
8:30
make sure you're working with clean
8:34
hands now if your batter is a little wet
8:38
you can put more flour on top and just
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kind of knead it in just for a
8:44
second okay what we're looking to do is
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form a
8:52
disc about A4 of an inch to a half of an
8:55
inch thick all the way around you want
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to Circle now I'm going to get some
9:01
flour sprinkle some on
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top get my hand flowed
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there okay now what we want to do is cut
9:14
this into eight equal parts so I'm going
9:16
to go
9:18
down halfway
9:21
through cut it in
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half cut it again to get to get four
9:27
triangles like that
9:30
and then we're going to come go through
9:32
there
9:35
again and cut those in half and then we
9:39
have eight equal parts right
9:42
here okay I've lined my sheet pan with
9:45
parchment paper and then what we want to
9:46
do is take these off of our work
9:50
surface I'm using a offset spatula I'm
9:54
going to take them off one at a time
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place it onto my parchment paper there
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then keep going around doing that
10:01
creating our Circle again but kind of
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separated you want a little space in
10:13
between got some more heavy whipping
10:15
cream and I'm just going to coat the
10:17
tops of the scone dough
10:21
here this will let it get nice and
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golden
10:25
brown now we are going to finish these
10:27
at the end with a nice drill
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drizzle okay I've got my oven preheated
10:34
at 400° we're going to bake these for
10:37
about 15 minutes they need to be nice
10:40
and golden brown on the top now like I
10:43
said we're going to cool these down when
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they come out of the oven and then we're
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going to make a nice drizzle to go over
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them finish them off with those fresh
10:50
strawberries that we have left
10:52
over we give these a try for you okay I
10:56
just pulled these out of the oven don't
10:58
those look delicious nice and golden
11:00
brown I added another 3 minutes to the
11:03
time just because I wanted to make sure
11:05
that they were done on the top you
11:07
always want to make sure that they are
11:08
firm to the touch we're going to make
11:10
that delicious drizzle that we're going
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to put all over those strawberry scones
11:15
in a medium Bowl I'm going to add one
11:19
cup of powdered
11:22
sugar we're going to keep it out in case
11:25
we need more to thicken it up if we need
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that I'm going to take a whisk and we're
11:29
going to air rate it a little bit and
11:30
break up any clumps now you can sift it
11:33
if you want to do that through a
11:34
sifter but I'm right here and I'm just
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going to do this CU it's not
11:39
much okay I'm going to add in 2
11:42
tablespoons of heavy whipping cream you
11:44
can use milk if you want to do
11:47
that
11:49
one and two then we'll add in a teaspoon
11:55
of vanilla extract whisk this
11:58
together we're going to keep the heavy
12:00
whipping cream available and the
12:02
powdered sugar if this is too thick
12:04
we'll run a little bit of heavy whipping
12:07
cream through
12:08
it if it's too thin then you'll go in
12:11
with some powdered
12:13
sugar oh yeah that looks good all right
12:16
let's bring our scones over I let them
12:18
rest on the sheet pan for about 10
12:20
minutes or so just to kind of hold its
12:22
shape together and then I remove them
12:24
and just put them on a cutting Bard or
12:26
you can use a serving platter whatever
12:29
you want I'm going to take my drizzle
12:32
here and we'll drizzle right on
12:37
top now you want to make sure these
12:39
things are cool we you only do that
12:40
because you don't want the icing to melt
12:42
and just fall right off of
12:44
these
12:47
okay take your fresh strawberries that
12:49
you had left
12:51
over we're going to put on top around
12:54
the board here there is my strawberries
12:57
cream cheese scones what do y'all think
13:01
I have mine served up I have my hot
13:04
chocolate let's dive in I'm just going
13:06
to use a fork here oh
13:10
yeah there's my
13:17
bite that little burst of berries on the
13:20
inside of that scone they're nice and
13:22
soft and they just burst on you that
13:25
butter flavor in there and then we got
13:28
that cream cheese in in
13:30
there that is delicious it'll go
13:34
wonderfully with my hot
13:38
chocolate cuz I'm not a coffee drinker
13:41
but it's super duper cold out this week
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this will fit the
13:46
bill y'all give me a thumbs up on this
13:49
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posted I'll see y'all on the next
13:58
episode bye you guys
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