Strawberries and Cream Scones
The ultimate sweet treat for any occasion! These Strawberries and Cream Scones are flaky, buttery, and packed with fresh strawberries. Perfect for brunch or a cozy afternoon snack, they're easy to make and will leave you craving more!
Equipment
- Whisk
- Oven
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 2 and 3/4 cups 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
- 1 large egg, beaten
- 1 teaspoon water
- 2 tablespoons sugar, for sprinkling
- 2 tablespoons heavy cream
- 3/4 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat your oven to 400 degrees Fahrenheit. This temperature is perfect for achieving a golden-brown crust on your scones. Line a large baking sheet with parchment paper and set it aside, ready for those soon-to-be-baked scones.
- In a large mixing bowl, combine all-purpose flour, salt, baking powder, baking soda, and granulated sugar. Mix well to ensure all the dry ingredients are evenly distributed.
- Cut the unsalted butter into small cubes. Using your fingers, two forks, or a pastry cutter, work the butter into the flour mixture. You want it to resemble a coarse meal, with some small lumps of butter remaining for flakiness.
- In a separate bowl, whisk together the egg, whole milk, and heavy cream. Pour this mixture into the flour and butter blend. Use a fork to stir everything together until just moistened. Don’t overmix; you want the dough to remain soft and slightly crumbly.
- Now, gently fold in the fresh strawberries using a rubber spatula. Be careful not to mash them too much; it’s okay if some break apart, adding to the lovely color and flavor of the scones.
- Dust a clean work surface with a bit of flour. Transfer the loose dough onto the surface and shape it into an 8-inch circle. You may need to knead the mixture a few times to get it to come together nicely.
- Using a sharp knife, cut the dough into 8 wedges. Carefully transfer these wedges to your prepared baking sheet, ensuring they are placed about 2 inches apart to allow for spreading.
- Lightly brush the tops of each scone with the beaten egg wash you set aside earlier. This step helps create that beautiful golden crust. Sprinkle a little sugar on top for added sweetness.
- Bake the scones in your preheated oven for about 18 minutes or until they’re light golden brown. Keep an eye on them towards the end of the baking time to prevent over-browning.
- Once baked, remove them from the oven and allow to cool for about 10 minutes on the baking sheet. During this time, you can prepare the glaze.
- In a small bowl, whisk together the remaining heavy cream, confectioners’ sugar, vanilla extract, and a pinch of salt. Drizzle this heavenly mixture over your warm scones.
- Serve the scones warm or at room temperature, and enjoy the delightful flavors of your freshly baked Strawberries and Cream Scones.
Notes
- Storage: Store leftovers in an airtight container at room temperature for up to three days to keep them fresh.
- Freezing: You can freeze the unbaked scones. Just shape them and freeze individually, then bake from frozen when you’re ready.