Strawberries and Cream Scones
User Reviews
4.9
Strawberries and Cream Scones
Description
These scones combine flour, salt, baking powder, baking soda, and sugar with cold cubed unsalted butter cut into a coarse grain-like texture. A mixture of egg, milk, and heavy cream is added to moisten the dough, which is then gently folded together with fresh strawberries. The dough is shaped into an 8-inch circle, cut into eight wedges, and spaced on a baking sheet. Each is brushed with egg wash and sprinkled with sugar to encourage browning and a delicate crunch.
The strawberries provide bursts of fresh fruity flavor and moistness within the crumbly scone. Baking at 400°F yields lightly golden edges with a soft interior. The optional glaze, made of confectioners' sugar, heavy cream, vanilla, and a pinch of salt, enhances sweetness and adds a creamy finish after baking.
These scones are ideal for breakfast or teatime, pairing well with coffee or cream. Handling the dough gently helps keep the berries intact while distributing them evenly for tender pieces in every bite.
Ingredients
- 2 all-purpose flour 3/4 cups
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup granulated sugar
- 1 unsalted butter stick (4 ounces), very cold and cut into tiny pieces
- 1 egg large
- 1/2 cup milk whole
- 2 tablespoons heavy cream
- 1 cup strawberry fresh, hulled and quartered
For the egg wash:
- 1 egg large, beaten
- 1 teaspoon water
- 2 tablespoons sugar for sprinkling
For glaze:
- 2 tablespoons heavy cream
- 3/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- salt tiny pinch, 1/8 teaspoon or less
Instructions
- Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl combine flour, salt, baking powder, baking soda, and sugar; mix well to combine.
- Cut the butter into small cubes then work it into the mixture (using your fingers, two forks, or a pastry cutter) until lit resembles a coarse meal.
- In a small bowl whisk together the egg milk, and cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened.
- Add strawberries and using a rubber spatula gently fold them into the dough. Don’t worry if some of the berries break up a bit.
- Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle. *You may need to knead the mixture a few times to get it to a workable texture.
- Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
- Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
- Bake for 18 minutes, or until light golden brown.
- Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.
For the glaze:
- In a small bowl whisk together the heavy cream, confectioners' sugar, vanilla, and salt. Drizzle over semi-warm scones and serve at once.
User Reviews
Overall Rating
4.9
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