Description
Delight in these classic Strawberries and Cream Scones, a perfect blend of tender scone dough studded with fresh strawberries and topped with a luscious vanilla cream glaze. Ideal for breakfast, brunch, or a sweet snack, these scones offer a buttery, flaky texture and a touch of sweetness, baked to golden perfection.
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: Preheat your oven to 400°F (204°C) and prepare a large baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
- 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 Butter: Cut the very cold butter into small cubes and work it into the dry mixture using your fingers, two forks, or a pastry cutter until the texture resembles coarse meal with pea-sized pieces of butter.
- Combine Wet Ingredients: In a separate small bowl, whisk together the large egg, whole milk, and heavy cream until smooth. Pour this into the flour and butter mixture, then gently stir with a fork until just moistened to form a loose dough.
- Add Strawberries: Gently fold the hulled and quartered fresh strawberries into the dough using a rubber spatula, being careful not to crush them too much.
- Shape Dough: Turn the dough out onto a floured work surface and shape it into an 8-inch circle. Knead the dough gently a few times if needed to bring it together into a workable texture.
- Cut and Arrange: Cut the dough circle into 8 equal wedges using a sharp knife. Carefully transfer the wedges onto the prepared baking sheet, spacing them about 2 inches apart.
- Apply Egg Wash: Lightly brush each scone with the beaten egg and water mixture. Sprinkle the tops evenly with granulated sugar to create a sweet, crisp crust when baked.
- Bake: Place the baking sheet in the oven and bake for approximately 18 minutes, or until the scones turn a light golden brown and are firm to the touch.
- Cool: Remove the scones from the oven and allow them to cool on the baking sheet for about 10 minutes before glazing.
- Prepare Glaze: While the scones cool, whisk together heavy cream, confectioners’ sugar, vanilla extract, and a tiny pinch of salt in a small bowl until smooth.
- Glaze and Serve: Drizzle the glaze generously over the semi-warm scones. Serve immediately to enjoy their best flavor and texture.
Notes
- Ensure the butter is very cold before mixing to create flaky layers in the scones.
- Handle the dough gently when folding in strawberries to prevent the fruit from breaking down too much.
- Spacing the scones adequately on the baking sheet allows for even baking and golden crust formation.
- Glazing the scones while they are still warm helps the glaze set beautifully without melting away.
- These scones are best enjoyed the day they are baked but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 10g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0.2g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
