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Strawberries and Cream Scones Recipe

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4.2 from 4 reviews

These Strawberries and Cream Scones are soft, tender, and filled with fresh strawberries. Topped with a crunchy sugar coating and drizzled with a sweet glaze, they are perfect for breakfast, snacks, or a delightful dessert. The recipe is easy to follow and yields delicious, bakery-style scones at home.

  • Total Time: 38-43 minutes
  • Yield: 6-8 scones

Ingredients

Dough

  • ½ cup (1 stick / 113 g) unsalted butter, cold
  • 2 ½ cups (313 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup (119 g) heavy whipping cream
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (166 g) strawberries, washed, hulled, chopped

Topping

  • 1 tablespoon heavy cream
  • 2 tablespoons turbinado sugar

Glaze

  • 1 cup (125 g) confectioners’ sugar
  • 2-3 tablespoons heavy cream

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F. Line a large baking sheet with parchment paper and set aside to prepare the dough.
  2. Grate Butter: Using the fine edge of a grater, grate the cold butter onto a sheet of parchment paper and place it in the freezer while you prepare the remaining ingredients. This ensures the butter stays cold for flaky scones.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and kosher salt until evenly combined.
  4. Incorporate Butter: Remove the grated butter from the freezer. Using a fork, gently cut and mix the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  5. Mix Wet Ingredients: In a separate bowl, whisk together the heavy whipping cream, eggs, and vanilla extract until well blended.
  6. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined, being careful not to overwork the dough.
  7. Fold in Strawberries: Carefully fold in the chopped strawberries 3-4 times. Expect some strawberry juice to bleed into the dough, which is normal and adds flavor.
  8. Shape the Dough: On the prepared baking sheet, shape the dough into a circle about ¾-inch thick. Lightly flour your hands to prevent sticking while shaping.
  9. Cut Into Wedges: Using a bench scraper, pastry cutter, or large knife, cut the dough circle into 6-8 wedges (8 wedges recommended). Gently separate the wedges, leaving about a ½-inch gap between each.
  10. Add Topping: Brush the scones with 1 tablespoon of heavy cream to coat all exposed parts. Sprinkle the scones evenly with 2 tablespoons of turbinado sugar for a crunchy topping.
  11. Bake: Bake the scones in the preheated oven for 18-23 minutes or until golden brown and cooked through.
  12. Prepare Glaze: While the scones bake, whisk together 1 cup confectioners’ sugar with 2-3 tablespoons heavy cream in a small bowl until smooth. Adjust cream as needed to reach desired glaze consistency.
  13. Glaze and Serve: Once scones are warm from the oven, drizzle the prepared glaze generously over the top. Serve warm for best flavor and texture.

Notes

  • Use cold butter for the best flaky texture in scones.
  • Do not overmix the dough to keep scones tender.
  • Fresh strawberries add moisture and flavor but expect some color bleeding.
  • Glaze can be adjusted for sweetness and thickness to preference.
  • Consume scones within 1-2 days or freeze for longer storage.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 18-23 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/strawberries-and-cream-scones-recipe/