Description
These Strawberries and Cream Scones are a delightful baked treat perfect for breakfast or afternoon tea. Featuring fresh strawberries folded into a tender, buttery dough and topped with a sweet glaze, these scones combine soft, crumbly texture with juicy bursts of fruit and a creamy vanilla finish.
Ingredients
Units
Scale
Scone Dough
- 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
- Preheat Oven and Prepare Sheet: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper to prevent sticking and set it aside.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, salt, baking powder, baking soda, and granulated sugar. Stir well to evenly distribute the ingredients.
- Cut in Butter: Cut the very cold, cubed unsalted butter into the flour mixture using your fingers, two forks, or a pastry cutter until the mixture resembles coarse meal with pea-sized bits of butter.
- Combine Wet Ingredients and Mix: In a small bowl, whisk together the egg, whole milk, and heavy cream. Pour this mixture into the flour and butter mixture and lightly stir with a fork just until the dough starts to come together and is moistened.
- Add Strawberries: Gently fold the hulled and quartered fresh strawberries into the dough using a rubber spatula, being careful not to break them up too much to maintain bursts of strawberry in each scone.
- Shape Dough: Turn the dough out onto a clean, floured work surface. Shape it into an 8-inch circle. Knead the dough lightly a few times if needed to bring it to a workable texture.
- Cut and Arrange Scones: Cut the dough circle into 8 equal wedges. Carefully transfer the scones onto the prepared baking sheet, spacing them about 2 inches apart to allow for expansion.
- Apply Egg Wash and Sugar: Lightly brush each scone with the beaten egg and water mixture, then sprinkle the tops evenly with sugar to add sweetness and a slight crunch.
- Bake: Bake the scones in the preheated oven for approximately 18 minutes or until they turn a light golden brown on top.
- Cool and Prepare Glaze: Allow the scones to cool for about 10 minutes on the baking sheet. While they are cooling, whisk together the heavy cream, confectioners’ sugar, vanilla extract, and a tiny pinch of salt in a small bowl to make the glaze.
- Glaze and Serve: Drizzle the glaze over the semi-warm scones generously. Serve immediately to enjoy their full freshness and flavor.
Notes
- Use very cold butter for the best flaky texture in the scones.
- Do not overmix the dough; stir just until ingredients come together for tender scones.
- Gently fold in strawberries to avoid excessive juice leaking and soggy dough.
- Allow scones to cool slightly before glazing to prevent glaze from melting off completely.
- These scones are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 scone
- Calories: 310
- Sugar: 13g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
