Fresh Strawberry Scone Danish Pastries

by Michelle on February 23, 2008

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 each scone with cream.

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.

All Rights Reserved 2008 © Big Black Dog

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Comments

  • Mimi February 24, 2008 at 12:48 am

    Michelle, I am so thrilled you are blogging; will be checking this out every day! Thanks for taking the time.The strawberry scone danish look absolutely delicious.

  • Michelle February 24, 2008 at 7:33 pm

    Oh thanks so much Marigene! Visit often as I try to post what I am up too and most times it involves baking in some way or another. ;))

  • OhioMom February 24, 2008 at 7:54 pm

    OMG ! Those look delicious … another strawberry moon treat :)

  • Michelle February 25, 2008 at 12:47 am

    Thanks so much Linda! The scone/danish were so good. I made 20 of them and they were all gone in less then 24 hours.And it worked out so well with just sliced fresh fruit so they were not too sweet.Definitely a keep recipe and I will make it again.

  • MrsPacNW March 25, 2008 at 5:04 pm

    Those look amazing..I saw them before and had to come back to them today. I think I’ll try this idea on hubby. He loves scones with berries..this will be a nice suprise!

  • Brioche Strawberry Danish Pastry October 19, 2010 at 8:26 pm

    […] rolling up the dough and slicing into danish. You can find the technique including a step-by-step here. Caution, this link goes to a post when I first began my blog and well..you’ll see a huge […]

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