Description
Strawberries and Cream Scones are tender, buttery pastries filled with fresh sweet strawberries and topped with a luscious vanilla glaze. Perfect for breakfast or an afternoon treat, these scones combine the richness of cream and butter with a light, crumbly texture and a hint of sweetness from fresh fruit.
Ingredients
Units
Scale
Dry Ingredients
- 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
Butter
- 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
Wet Ingredients
- 1 large egg
- 1/2 cup whole milk
- 2 tablespoons heavy cream
Fruit
- 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: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper and set it aside to prepare for baking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, salt, baking powder, baking soda, and granulated sugar. Mix them well to ensure even distribution of leavening agents and sugar.
- Cut in Butter: Cut the VERY cold butter into small cubes and incorporate it into the dry mixture using your fingers, two forks, or a pastry cutter. Work the butter until the mixture resembles a coarse meal with small pea-sized pieces of butter.
- Combine Wet Ingredients: In a small bowl, whisk together the large egg, whole milk, and heavy cream. Pour this wet mixture into the flour and butter mixture, stirring with a fork just until the dough is moistened and combined; avoid overmixing.
- Add Strawberries: Gently fold the hulled and quartered fresh strawberries into the dough using a rubber spatula. Some berries may break slightly, which adds to the flavor.
- Shape Dough: Turn the loose dough onto a clean, floured surface. Shape it gently into an 8-inch circle. You may need to knead it a few times to get a workable texture but handle it carefully to keep it tender.
- Cut and Place: Cut the dough into 8 equal wedges and carefully transfer them to the prepared baking sheet, spacing each scone about 2 inches apart to allow room for rising.
- Apply Egg Wash and Sugar: Lightly brush each scone with the beaten egg and water mixture to create a glossy finish. Sprinkle the tops with sugar for added crunch and sweetness.
- Bake: Bake the scones in the preheated oven for about 18 minutes, or until they are lightly golden brown and cooked through.
- Cool and Glaze: Allow the scones to cool on the baking sheet for 10 minutes. Meanwhile, whisk together the heavy cream, confectioners’ sugar, vanilla extract, and a tiny pinch of salt to make the glaze.
- Serve: Drizzle the glaze over the semi-warm scones and serve immediately for the best flavor and texture.
Notes
- Use very cold butter to ensure flaky, tender scones.
- Do not overmix the dough to avoid tough scones.
- Fresh strawberries can be substituted with other berries if desired.
- The glaze adds sweetness and moisture but can be omitted for a less sweet scone.
- Scones are best enjoyed fresh but can be stored in an airtight container for 1-2 days.
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 12g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
