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–+ servings
Strawberries and Cream Scones

Strawberries and Cream Scones: A Blissful Morning Delight

Delight in these Strawberries and Cream Scones, perfect for breakfast or brunch gatherings.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups all-purpose flour For gluten-free, substitute with a gluten-free blend.
  • 1 teaspoon salt Use kosher salt for milder taste.
  • 1 tablespoon baking powder Ensure it's fresh for optimal results.
  • 1/2 teaspoon baking soda Essential for texture.
  • 1/4 cup granulated sugar Adjust quantity to taste if desired.
  • 1/2 cup unsalted butter (very cold, cut into tiny pieces) Keeping it cold is crucial for scone texture.
  • 1 large egg Substitute with a flax egg for vegan option.
  • 1/2 cup whole milk Can substitute with any non-dairy milk.
  • 1/4 cup heavy cream Use additional milk if unavailable.
  • 1 cup fresh strawberries (hulled and quartered) Chopping into quarters allows for even distribution.
For Egg Wash
  • 1 tablespoon water Dilutes the egg for easier application.
  • to taste tablespoon sugar (for sprinkling) Creates a sweet, crunchy topping.
For Glaze
  • 1/4 cup heavy cream Adjust sugar for desired sweetness.
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • a tiny pinch salt

Equipment

  • Oven
  • Mixing bowl
  • Baking Sheet
  • Parchment Paper
  • whisk
  • Spatula
  • pastry cutter
  • Bench scraper

Method
 

Baking Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of salt, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 cup of granulated sugar.
  3. Add 1/2 cup of very cold, cubed unsalted butter to the dry mixture and cut in until it resembles coarse meal.
  4. In a separate bowl, whisk together 1 large egg, 1/2 cup of whole milk, and 1/4 cup of heavy cream. Pour into dry ingredients and mix gently until just combined.
  5. Fold in 1 cup of hulled and quartered fresh strawberries.
  6. Turn the dough onto a floured surface, knead a few times, shape into an 8-inch circle, and cut into 8 wedges.
  7. Transfer scones to the baking sheet, brush with egg wash, and sprinkle lightly with sugar.
  8. Bake for 18 minutes until tops are golden brown.
  9. Remove from oven and cool on the baking sheet for 10 minutes.
  10. Whisk together 1/4 cup of heavy cream, 1 cup of confectioners’ sugar, 1 teaspoon of vanilla extract, and a tiny pinch of salt for the glaze.
  11. Drizzle the creamy glaze over the scones and serve warm.

Nutrition

Serving: 1sconeCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 5gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

For best results, enjoy the scones warm right out of the oven. Store in an airtight container for up to 2 days.

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