Sunday, June 22, 2014

Strawberry Vanilla-Almond Scones

Today is a bitter-sweet day for us. Our daughter is leaving tonight for Santiago, Chile for ONE MONTH! The longest she has ever been away from us since she was born was when she went on a Disney trip with her middle school band class for three nights. I'm sure we will be filled with emotions as we drive home from the airport, after leaving her on her way.

She is going to stay with her Aunt ("Zia Nadia"), my husband's sister, and her cousins, Martin (7) and Valentina (5). Her Nonna is also there visiting Nadia right now too, so she will get to spend some quality time with her Nonna as well. We are excited for her to be able to have this experience, and are hoping that she can work on her Spanish (and Italian), while she's there.

When I got up this morning, I wanted to make a special treat for what would be her last breakfast at home for awhile. She loves scones, so I made two kinds this morning - chocolate chip (her favorite) and these!

Strawberry Vanilla-Almond Scones

For the Scones:
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons, cold, unsalted butter (cut into cubes)
1 cup + 2 tablespoons heavy cream, divided
1/2 teaspoon of pure vanilla extract
1/4 cup slivered almonds
3/4 cup fresh strawberries, halved and then sliced

For the Glaze:
3/4 cup powdered sugar
1/4 teaspoon pure vanilla extract
2-4 tablespoons of milk
1/4 cup of sliced almonds
  1. Preheat oven to 400°. Line a baking sheet with parchment paper or use a silicone baking mat.
  2. In a food processor, add flour, sugar, baking powder and salt. Pulse a few times to combined. Add cubed butter and process until butter is incorporates and mixture is crumbly.
  3. Pour mixture into a mixing bowl. Add the strawberries and slivered almonds and mix gently until berries and almonds are incorporated.
  4. Add the 1/2 teaspoon of vanilla to the cream, and then drizzle evenly over the flour/butter/strawberry/almond mixture.
  5. Using a rubber scraper, mix gently until the mixture starts to come together and form a dough. Don't worry if all of the dry ingredients aren't totally incorporated yet.
  6. Dump the mixture out onto a lightly floured surface, such as your countertop or a large cutting board.
  7. Flour your hands slightly, and using your hands, gather the dough together into a ball, kneading a few times to incorporate those last bits of flour that weren't incorporated before.  Flatten the ball into a disk about 10" in diameter and about 3/4" thick.
  8. Cut the dough in half, then into quarters, and then into eighths, forming eight equal size scones. Transfer the scones to the prepared baking sheet, placing them 1" apart.
  9. Using a pastry brush, brush the scones with the remaining 2 tablespoons of cream. Place baking sheet into oven and bake for 15-17 minutes, or until just starting to brown slightly. Remove from oven and cool the scones on the baking sheet.
  10. While the scones are cooling, prepare the glaze. In a small bowl, mix the powdered sugar, vanilla and milk (adding the milk 1 tablespoon at a time, until you reach your desired consistency). Place the sliced almonds on top of scones, and then drizzle with the glaze. The glaze acts as the "glue" to seal the almonds in place.
Adapted from

We will miss you Chiara, but are hoping that you have a great time in Chile!

Buon Viaggio!


  1. Looks yummy! My niece just went to England on a mission trip for 15 days. She had a wonderful time. My nephew has been in Italy with his UNC-CH architectural school group for the last 3 months. I don't think he wants to come back! It is hard to have them away, but, it is a great experience for them! We have been keeping in touch with skype, snapchat, & imessage. What a wonderful opportunity for your daughter to be able to spend time with family. Hang in there, Mama!

    1. Oh, thanks Beckie! I know I'm not the first Mamma to send their baby off to a foreign country, but it is going to be so weird without her here. I know she's going to have a great experience though, so that makes it a little easier! Thanks for stopping by!

  2. We have so much in common all the time! I just pulled scones out of the oven and my daughter is leaving for a month in 2 weeks to go to a summer program in England and to visit Italian relatives there, too! So nice that your daughter is going to be with her Nonna! Safe travels to her!

  3. Oh, wow - that is too funny Christina - we do have a lot in common! Thank you for your well wishes for her. She made it safely to Chile, and we just Skyped with her. Safe travels to your daughter as well, in a couple of weeks!

  4. I do like when fresh fruits or berries are added to the meal. The combination of such ingredients is incredible. I will definitely try to taste it somewhere.