Description
Delight in these tender and flaky Strawberries and Cream Scones, perfect for a sweet breakfast or afternoon treat. Bursting with fresh strawberries and topped with a luscious vanilla cream glaze, these scones offer a perfect balance of fruitiness and rich creaminess baked to golden perfection.
Ingredients
Units
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Scone Dough
- 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
- 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
- 1 large egg
- 1/2 cup whole milk
- 2 tablespoons heavy cream
- 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 and prepare baking sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper, setting it aside for later use.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, salt, baking powder, baking soda, and granulated sugar. Mix well to evenly distribute all dry ingredients.
- Incorporate cold butter: Cut the cold unsalted butter into tiny cubes and work it into the flour mixture using your fingers, two forks, or a pastry cutter until the texture resembles a coarse meal, with pea-sized bits of butter remaining.
- Combine wet ingredients and add to dry mix: In a small bowl, whisk together the large egg, whole milk, and heavy cream. Pour this mixture into the flour and butter mixture, stirring gently with a fork until just moistened and a dough forms.
- Fold in strawberries: Gently fold the quartered fresh strawberries into the dough using a rubber spatula. It’s okay if some berries break slightly, as that will add natural sweetness throughout.
- Shape dough: Turn the loose dough out onto a clean, lightly floured work surface. Shape it gently into an 8-inch circle. Knead the dough minimally if necessary to achieve a workable texture.
- Cut into wedges and place on baking sheet: Using a sharp knife or bench scraper, cut the dough circle into 8 equal wedges. Carefully transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart to allow room for rising and baking.
- Apply egg wash and sugar topping: Lightly brush each scone with the beaten egg and water mixture for a golden finish. Sprinkle the tops generously with granulated sugar for added sweetness and texture.
- Bake: Place the baking sheet in the preheated oven and bake for 18 minutes, or until the scones are lightly golden brown and a toothpick inserted near the center comes out clean.
- Cool and prepare glaze: Allow the scones to cool on the baking sheet for 10 minutes. While cooling, whisk together the heavy cream, confectioners’ sugar, vanilla extract, and a tiny pinch of salt in a small bowl until smooth.
- Glaze and serve: Drizzle the glaze over the semi-warm scones evenly. Serve immediately to enjoy the perfect combination of fruity, creamy, and sweet flavors.
Notes
- Use very cold butter to create the best flaky texture in your scones.
- Gently fold the strawberries to avoid turning the dough pink or too wet.
- Do not overmix the dough; it should be just combined to avoid tough scones.
- For a dairy-free option, substitute milk and cream with almond milk and coconut cream, respectively.
- Scones are best enjoyed fresh 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: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
