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Strawberries and Cream Scones Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 66 reviews
  • Author: Villerius
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 8 scones
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: British

Description

Delight in these tender Strawberries and Cream Scones, perfect for a sweet breakfast or afternoon treat. Made with fresh strawberries, rich cream, and a hint of vanilla glaze, these scones boast a golden crust and a soft, fruity interior.

Ingredients

Units Scale

Scones:

  • 2 and 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup granulated sugar
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg
  • 1/2 cup whole milk
  • 2 tablespoons heavy cream
  • 1 cup fresh strawberries, hulled and quartered

Egg Wash:

  • 1 large egg, beaten
  • 1 teaspoon water
  • 2 tablespoons sugar, for sprinkling

Glaze:

  • 2 tablespoons heavy cream
  • 3/4 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Tiny pinch of salt (1/8 teaspoon or less)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 400°F (204°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, salt, baking powder, baking soda, and granulated sugar. Stir well to distribute all ingredients evenly.
  3. Incorporate Butter: Cut the very cold unsalted butter into small cubes and work it into the flour mixture using your fingers, two forks, or a pastry cutter. Continue until the texture resembles coarse meal with pea-sized butter bits.
  4. Combine Wet Ingredients: In a small bowl, whisk together one large egg, whole milk, and heavy cream. Pour this mixture into the dry ingredients and stir with a fork until just moistened.
  5. Add Strawberries: Gently fold the quartered fresh strawberries into the dough using a rubber spatula. Expect some berries to break slightly, which adds flavor but do this delicately to avoid overmixing.
  6. Shape Dough: Turn the loose dough onto a floured work surface. Knead it a few times to bring it together, then shape into an 8-inch circle.
  7. Cut and Arrange: Cut the dough circle into 8 equal wedges. Carefully transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart for even baking and expansion.
  8. Egg Wash and Sugar: Lightly brush the tops of each scone with the beaten egg wash mixture. Sprinkle the tops with the 2 tablespoons of granulated sugar for a sweet, crisp finish.
  9. Bake: Bake in the preheated oven for 18 minutes or until the scones turn light golden brown on top.
  10. Cool and Glaze: Let the scones cool on the baking sheet for 10 minutes. While cooling, whisk together the heavy cream, confectioners’ sugar, vanilla extract, and a tiny pinch of salt to make the glaze.
  11. Serve: Drizzle the glaze over the semi-warm scones and serve immediately to enjoy their full flavor and freshness.

Notes

  • Use very cold butter to ensure flaky scones.
  • Handle strawberries gently to prevent the dough from becoming too wet or mushy.
  • For a dairy-free variation, substitute milk and cream with plant-based alternatives.
  • Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
  • Reheat scones briefly in the oven or toaster oven to restore freshness before serving.

Nutrition

  • Serving Size: 1 scone
  • Calories: 280
  • Sugar: 13g
  • Sodium: 180mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0.2g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 70mg

Find it online: https://evelynseats.com/strawberries-and-cream-scones-recipe/