Strawberries and Cream Scones
User Reviews
4.9
51 reviews
Excellent
Strawberries and Cream Scones
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These Strawberries and Cream Scones are perfect for any brunch and to celebrate all of those gorgeous summer strawberries!
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Ingredients
- 2 1/2 cup all purpose flour spooned and leveled or 350 g
- 2 tsp baking powder 8 g
- 1/3 cup granulated sugar 70 g
- 1/2 tsp salt 2 g
- 1/2 cup un-salted butter cold
- 1/2 cup heavy whipping cream or a mixture with whole milk
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup fresh strawberries chopped
Egg Wash:
- 1 egg beaten
Glaze:
- 3/4 cup confectioner's sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
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Instructions
- Pre-heat oven to 400 degrees and prep a large baking sheet by lining it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Cut the butter into cubes and add to the bowl with flour. Cut it into the flour using a pastry cutter or a fork until it's all incorporated and is like a coarse meal.
- In a medium bowl whisk egg, cream, and vanilla extract. Slowly add to the large bowl with flour and mix gently, just enough to incorporate it all. Some may still be a little flaky, but that's ok, you don't want to overmix.
- Gently fold in strawberries with a large spatula.
- On a large clean surface, place the parchment paper down and add the dough. Gently knead it a couple of times so that the dough comes together enough to shape it into an 8-inch round. Cut into 8 even triangles.
- Brush the triangles with egg wash.
- Bake for 18-20 minutes until they are light golden brown.
- Remove from oven and let cool. While they cool, make the glaze by mixing heavy cream, confectioner's sugar, vanilla extract, and salt. Drizzle over scones and enjoy!
- Store at room temperature for 2 days or in the fridge for up to 5 days.
Equipments used:
Notes
- Substitutions:
- Flour: Use self rising flour 1:1 but omit the baking powder and salt.
- Strawberries: Use frozen, just chop and only add right before you're ready to shape and cut dough to prevent added moisture being added to dough.
- Butter: Use salted butter and then omit the added salt.
- Prevent Spreading: Make sure that your dough is very cold. To ensure, cool dough in fridge for 10-15 minutes before shaping and cutting.
- Prepare in Advance: Make dough and before cutting, you can cover and store in fridge overnight and bake the next morning.
- Freeze Dough: Shape and cut scones and then on a plate or tray add to freezer for 10-15 minutes. Then transfer them to a freezer safe container and store for up to 3 weeks. Bake straight from freezer by adding a little time to baking time, or let thaw overnight in fridge and then bake.
- Freeze Scones: Once scones are glazed and cooled, add to freezer safe container and freeze for up to 2-3 months. To thaw, remove from freezer and let sit out on the counter for a few hours or overnight in the refrigerator. You could also warm them in the microwave for about 30 seconds or in the oven on a baking sheet at 300 degrees for 10 minutes.
Nutrition Information
Show Details
Calories
371kcal
(19%)
Carbohydrates
53g
(18%)
Protein
10g
(20%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Cholesterol
179mg
(60%)
Sodium
316mg
(13%)
Potassium
140mg
(4%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
687IU
(14%)
Vitamin C
11mg
(12%)
Calcium
114mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Scones
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 53g | 18% |
| Protein | 10g | 20% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 179mg | 60% |
| Sodium | 316mg | 13% |
| Potassium | 140mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 687IU | 14% |
| Vitamin C | 11mg | 12% |
| Calcium | 114mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
51 reviews
Excellent
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