Description
These Strawberries and Cream Scones are tender, flaky, and bursting with fresh strawberry flavor, topped with a sweet vanilla glaze. Perfect for a delightful breakfast or afternoon tea treat, these scones combine the richness of cream and butter with the natural sweetness and tartness of fresh strawberries.
Ingredients
Units
Scale
Dry Ingredients
- 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
Butter
- 1 stick (4 ounces) unsalted butter, very cold and cut into tiny pieces
Wet Ingredients
- 1 large egg
- 1/2 cup whole milk
- 2 tablespoons heavy cream
Fruit
- 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: 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. Mix well to distribute all the ingredients evenly.
- Incorporate Butter: Cut the very cold unsalted butter into small cubes. Using your fingers, two forks, or a pastry cutter, work the butter into the dry mixture until it resembles a coarse meal with pea-sized pieces of butter visible.
- Combine Wet Ingredients: In a small bowl, whisk together the large egg, whole milk, and heavy cream until smooth. Add this mixture to the flour and butter and use a fork to stir everything until the dough is just moistened.
- Add Strawberries: Gently fold the quartered fresh strawberries into the dough using a rubber spatula. Some berries may break up slightly, which will add flavor.
- Shape Dough: Transfer the loose dough onto a clean, floured work surface. Shape it into an 8-inch circle. You may need to knead the dough lightly a few times to get a workable texture.
- Cut Scones: Using a sharp knife or bench scraper, cut the dough circle into 8 equal wedges. Carefully transfer the wedges onto the prepared baking sheet, spacing them about 2 inches apart to allow for expansion.
- Apply Egg Wash: Lightly brush the tops of each scone with the beaten egg wash (egg mixed with water). Then sprinkle the tops with sugar to add a bit of crunch and sweetness.
- Bake: Place the baking sheet in the preheated oven and bake the scones for 18 minutes or until they turn a light golden brown, and a toothpick inserted into the center comes out clean.
- Cool and Make Glaze: Allow the scones to cool on the baking sheet for 10 minutes. Meanwhile, in a small bowl, whisk together the heavy cream, confectioners’ sugar, vanilla extract, and a tiny pinch of salt to create the glaze.
- Glaze and Serve: Drizzle the glaze over the warm scones and serve immediately to enjoy the perfect balance of fluffy interior and sweet topping.
Notes
- Use very cold butter to achieve flaky scones—do not soften the butter before mixing.
- Be gentle when folding in strawberries to avoid turning the dough into a mushy texture.
- For a dairy-free option, substitute milk and cream with plant-based alternatives.
- Egg wash helps the scones develop a beautiful golden crust and adds a touch of shine.
- Fresh strawberries are preferred but frozen can be used; just thaw and drain excess moisture before adding.
- Scones are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 15g
- Sodium: 250mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
