Strawberries And Cream Scones Panera Bread Copycat Recipe 435

STRAWBERRIES 'N' CREAM SCONES

Steps:

• In a large bowl, combine the flour, 1/3 cup sugar, baking powder, lemon zest, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened. , Turn onto a lightly floured surface; knead five times. Gently knead in strawberries, about five times. Pat into an 8-in. circle; brush with egg and sprinkle with remaining sugar. Cut into eight wedges. , Separate wedges and place 2 in. apart on a greased baking sheet. Bake at 425° for 9-12 minutes or until golden brown. Serve warm.

STRAWBERRIES AND CREAM SCONES

Steps:

• Pre-heat oven to 400 degrees and prep a large baking sheet by lining it with parchment paper.
• In a large bowl, mix together the flour, baking powder, sugar, and salt.
• Cut the butter into cubes and add to bowl. Cut in using a pastry cutter or a fork until it's all incorporated and is like a coarse meal.
• In a medium bowl whisk egg and add milk and cream. Slowly add to large bowl and mix gently, just enough to incorporate it all and it's all moistened.
• Gently fold in strawberries with a large spatula.
• On a large clean and flour surface, add dough. Gently knead it a couple of times and then roll or shape it into an 8 in round. Cut into 8 even triangles.
• Add triangles to the parchment lined baking sheet a brush with egg wash (optional egg wash).
• Bake for 18-20 minutes until they are a light golden brown.
• Remove from oven and let cool. While they cool, make glaze by mixing heavy cream, confectioner's sugar, vanilla extract, and salt. Drizzle over scones and enjoy!
• Store at room temperature for 2 days or in the fridge for up to 5 days.

STRAWBERRIES 'N' CREAM BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Add sour cream and vanilla; mix well., In another bowl, whisk flour, baking powder, baking soda, salt and cinnamon; gradually stir into creamed mixture just until moistened. Fold in strawberries and 1/2 cup nuts. , Pour into a greased 8x4-in. loaf pan. Sprinkle with remaining nuts. Bake 65-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

STRAWBERRIES AND CREAM SCONES

Steps:

• In a large bowl, combine fresh and thawed strawberries. Cover and refrigerate until serving., Line an 8-in. round cake pan with plastic wrap, letting edges hang over sides; set aside. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, stir together 1-1/2 cups cream and vanilla extract. Stir into flour mixture just until moistened. Transfer to prepared pan; pat into an even layer. Cover and freeze 45 minutes or until slightly firm. Preheat oven to 425°., Turn dough onto a lightly floured surface. Cut into 8 wedges. Place wedges on a parchment-lined baking sheet. Brush with 1 tablespoon whipping cream and, if desired, sprinkle with additional sugar. Bake until golden brown, 15-18 minutes. , Meanwhile, combine remaining whipping cream and confectioners' sugar; whip until stiff peaks form. To serve, cut scones in half; top with reserved strawberries and whipped cream. Garnish as desired.