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Strawberries and Cream Scones

Delicious Strawberries and Cream Scones for a Perfect Morning

Enjoy delightful Strawberries and Cream Scones, a perfect breakfast treat bursting with flavor and sweetness.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 58 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups all-purpose flour Can substitute with gluten-free all-purpose flour.
  • 1 teaspoon salt No substitutes needed.
  • 1 tablespoon baking powder Must be fresh.
  • 1/2 teaspoon baking soda No substitutes needed.
  • 1/4 cup granulated sugar Can use brown sugar for caramel flavor.
  • 1/4 cup unsalted butter Very cold and cut into tiny pieces.
  • 1 large egg Can substitute with a flax egg for vegan.
  • 1/2 cup whole milk Any milk or substitute can be used.
  • 1/2 cup heavy cream Can be replaced with milk and melted butter.
  • 1 cup fresh strawberries Can substitute with raspberries.
  • 1 beaten egg + water egg wash For golden crust.
  • sugar for sprinkling
For the Glaze
  • 1 teaspoon vanilla extract Use pure for best quality.
  • 1 cup confectioners' sugar No substitutes needed.
  • a pinch salt Used sparingly.

Equipment

  • Mixing bowl
  • Baking sheet
  • Whisk
  • Pastry cutter
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
  2. Combine 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 in a large bowl.
  3. Cut in 1/4 cup of very cold, unsalted butter until the mixture resembles coarse meal.
  4. In a separate bowl, whisk together 1 large egg, 1/2 cup of whole milk, and 1/2 cup of heavy cream.
  5. Make a well in the dry ingredients and pour in the wet mixture, stirring until just combined.
  6. Fold in 1 cup of quartered fresh strawberries gently.
  7. Shape the dough into an 8-inch circle, 1-inch thick, and cut into 8 wedges.
  8. Brush the tops with egg wash and sprinkle sugar over them.
  9. Bake for about 18 minutes until golden brown.
  10. While cooling, prepare the glaze with 1/4 cup of heavy cream, 1 cup of confectioners’ sugar, 1 teaspoon of vanilla extract, and a pinch of salt.
  11. Drizzle the glaze over the cooled scones and serve warm.

Nutrition

Serving: 1sconeCalories: 250kcalCarbohydrates: 34gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Keep your butter cold for flakier scones and avoid overmixing for the best texture.

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