Description
Delight in these classic Strawberries and Cream Scones, featuring tender, buttery scones studded with fresh strawberries and topped with a sweet cream glaze. Perfect for breakfast, brunch, or an afternoon treat, these scones combine the perfect balance of flaky texture and fruity sweetness with a luscious vanilla glaze.
Ingredients
Units
Scale
Scones
- 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) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
- 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 components.
- Cut in the Butter: Cut the very cold butter into tiny pieces and work it into the flour mixture using your fingers, two forks, or a pastry cutter until the texture resembles coarse meal with pea-sized bits of butter remaining.
- Combine Wet Ingredients: In a separate small bowl, whisk together the large egg, whole milk, and 2 tablespoons of heavy cream until smooth.
- Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and use a fork to stir everything together until just moistened. Be careful not to overmix to keep the scones tender.
- Fold in Strawberries: Gently fold the quartered fresh strawberries into the dough using a rubber spatula. Some berries may break slightly, which adds to the flavor.
- Shape the Dough: Turn the loose dough out onto a clean, floured work surface. Knead lightly a few times until the dough comes together and forms an 8-inch circle.
- Cut and Arrange Scones: Cut the dough circle into 8 even wedges. Carefully transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart to allow for expansion.
- Apply Egg Wash and Sugar: Lightly brush each scone with the beaten egg wash (egg mixed with water), and sprinkle the tops evenly with granulated sugar to add a sweet, crunchy crust.
- Bake: Place the tray in the preheated oven and bake for 18 minutes or until the scones turn a light golden brown on top and are cooked through.
- Cool: Remove the scones from the oven and allow them to cool on the baking sheet for 10 minutes, which helps them set before glazing.
- Prepare the Glaze: While the scones cool, whisk together the heavy cream, confectioners’ sugar, vanilla extract, and a tiny pinch of salt in a small bowl until smooth and creamy.
- Glaze and Serve: Drizzle the prepared glaze over the semi-warm scones and serve immediately for the best flavor and texture.
Notes
- Use very cold butter to achieve a flaky texture in the scones.
- Do not overmix the dough to avoid tough scones.
- For a dairy-free version, substitute milk and cream with non-dairy alternatives, but note this will alter texture and flavor.
- Fresh strawberries are preferred for the best flavor; frozen strawberries can be used but may make the dough wetter.
- You can substitute all-purpose flour with gluten-free flour blend for a gluten-free adaptation.
- Serve scones warm with extra cream or jam for added indulgence.
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 12g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
