Strawberries & Cream Scones
User Reviews
5
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Prep Time
5 mins
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Cook Time
16 mins
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Total Time
21 mins
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Servings
8
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Course
Breakfast
Strawberries & Cream Scones
Description
Strawberries & Cream Scones use a mix of flour, sugar, baking powder, and salt combined with frozen butter to create a crumbly dough base. Strawberry Greek yogurt and egg yolk add moisture and richness, while chopped fresh strawberries and white chocolate morsels provide bursts of fruity and sweet flavor throughout. The dough is shaped into a disk, cut into wedges, and baked until golden, producing scones with a tender crumb and slight crunch from the edges.
The scones are brushed with heavy cream before baking to develop a golden crust and finished with a smooth icing made from powdered sugar, cream, and vanilla. This icing adds a creamy sweetness that complements the strawberry elements. These scones can be served warm or at room temperature alongside tea or coffee.
The recipe emphasizes gently pulsing ingredients in a food processor to avoid pulverizing the strawberries and incorporates a brief cooling step on the pan before transferring to a rack, helping the scones set properly. This attention to detail preserves the texture and appearance of fruit and chocolate within the scones.
Ingredients
Scones
- 2 ¼ c flour
- 3 tbsp sugar 1/2 tsp
- 2 tbsp baking powder
- ½ tsp salt
- 5 tbsp butter frozen and cubed
- 1 c Greek yogurt strawberry
- 1 egg yolk
- 1 c strawberry chopped, fresh
- ¼ c white chocolate morsels
- ½ c heavy cream
Icing
- 1 c powdered sugar
- ¼ c heavy cream
- ½ tsp vanilla extract
Instructions
Scones
- preheat the oven to 400 degrees
- in a food processor combine flour, 3 T of sugar, baking powder and salt
- add in the frozen cubed butter and pulse until coarse meal is formed
- pulse in the strawberry Greek yogurt and egg yolk
- add in the fresh strawberries and white chocolate and pulse until just combined (be sure not to puree them)
- lightly flour the counter
- turn out the sticky dough and form into a ball
- sprinkle flour on top of the dough and form a round disk about 1 inch thick
- dip a large sharp knife in flour and cut into eight pieces like a pizza
- using a spatula carefully transfer each triangle to a parchment lined baking sheet
- using a pastry brush paint on heavy cream to the tops and sides
- sprinkle with remaining sugar
- bake for 12-16 min until the bottoms are golden
- remove from oven and allow to cool for 5 min on the pan then transfer to a cooling rack to finish cooling down
Icing
- combine powdered sugar, cream and vanilla until smooth
- drizzle over scones and allow to set
- enjoy!
User Reviews
Overall Rating
5
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