![]() ![]() Pat dough into a large circle on a lined baking sheet and cut into eight pieces (like cutting a pie). Cut in the butter and work mixture together with your fingertips until it reaches the consistency of sand.Īdd the strawberries, milk and cream to the dry ingredients and mix together until a shaggy, wet dough forms. In a large bowl, combine the flour, sugar, baking powder and salt. ![]() Mix together the vanilla bean seeds, strawberries and milk in a small bowl. (new recipe modified on 2/26 after a couple people told me the dough was too wet to handle)Ħ T cold butter, sliced into small piecesġ vanilla bean, scraped (or two teaspoons vanilla extract) They freeze well, too! Just defrost in the oven and then once cool drizzle the frosting over the tops. I mean, they’re perfectly wonderful without, but what isn’t made better by the addition of chocolate chips?īecause these only take half an hour to make, start to finish, they’d be the perfect thing to pop into the oven early on Saturday or Sunday morning for a weekend breakfast treat. Next time I make these I’ll most likely add some chocolate chips just because. Looks like someone’s feeling a little better. When I was done baking, I brought the plate over to Adam’s house where he wolfed one down alongside a plate of lasagna. However unlike pop tarts, these scones actually contain natural ingredients that you can pronounce (butter and vanilla bean, anyone?). These scones are light and fluffy with a sweet white frosting drizzle, much like strawberry pop tarts. So what did I do? I pulled on my hot pink rain boots and got into action. I wanted a strawberry pop tart! Wah Wah Wah I got the idea to make these yesterday, after a particularly drool-worthy tweet from Beth that said she had just eaten a scone that tasted just like a strawberry pop tart.
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