Strawberries and Cream Scones
User Reviews
4.9
Strawberries and Cream Scones
Description
These scones use a mixture of flour, baking powder, sugar, and salt combined with cold butter cut into coarse crumbs. A blend of heavy cream, egg, and vanilla extract binds the dough, while chopped fresh strawberries add fruity bursts throughout. The dough is gently kneaded, shaped into an 8-inch round, then cut into triangles. An egg wash before baking adds a golden finish. After baking, they’re cooled and topped with a smooth glaze made of confectioners sugar, heavy cream, and vanilla. The result is a crumbly yet tender pastry with sweet and creamy highlights.
The scones suit a variety of serving occasions such as breakfast, brunch, or an afternoon snack with tea or coffee. Their soft crumb and fruity flavor complement simple spreads or jams.
To control moisture and prevent spreading, chilling the dough before baking is recommended. The dough can be made in advance and refrigerated overnight, and the shaped scones can be frozen before baking or stored after glazing. Adjustments like substituting self-rising flour or using frozen strawberries near shaping are also possible.
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 butter cold, unsalted
- 1/2 cup heavy whipping cream or a mixture with whole milk
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup strawberry chopped, fresh
Egg Wash:
- 1 egg beaten
Glaze:
- 3/4 cup confectioners sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
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.
Notes
- For best texture, keep the dough cold and chill for 10-15 minutes before shaping to prevent spreading during baking.
- You can prepare the dough in advance and refrigerate it overnight before cutting and baking to save time the next day.
- Freeze shaped scones on a tray before transferring to a container for up to 3 weeks; bake from frozen with slightly longer baking time or thaw overnight in the fridge.
- After glazing and cooling, scones freeze well up to 2-3 months; thaw at room temperature or gently warm before serving.
- Use salted butter and omit added salt if preferred, and frozen strawberries can be used but add them just before shaping to avoid excess moisture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
You'll Also Love
