Description
Delight in these classic Strawberries and Cream Scones, a perfect balance of tender, buttery pastry with bursts of fresh strawberries and a luscious cream glaze. Ideal for breakfast or an afternoon treat, these scones are lightly sweetened and topped with a smooth vanilla glaze, making them irresistibly delicious and elegant.
Ingredients
Units
Scale
Dry Ingredients
- 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
Butter
- 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
Wet Ingredients
- 1 large egg
- 1/2 cup whole milk
- 2 tablespoons heavy cream
- 1 cup fresh strawberries, hulled and quartered
For the Egg Wash
- 1 large egg, beaten
- 1 teaspoon water
- 2 tablespoons sugar, for sprinkling
For the 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 and Prepare: 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 all-purpose flour, salt, baking powder, baking soda, and granulated sugar. Mix them well so all leavening agents are evenly distributed.
- Incorporate Butter: Cut the very cold unsalted butter into small cubes and work it into the dry mixture using your fingers, two forks, or a pastry cutter until the texture resembles a coarse meal with small pea-sized pieces.
- Add Wet Ingredients: In a separate small bowl, whisk together the egg, milk, and heavy cream. Pour this into the flour and butter mixture and use a fork to combine everything until just moistened, 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, allowing some berries to break up slightly and release their flavor.
- Shape Dough: Turn the loose dough onto a floured work surface. Knead gently a few times to bring it together, then pat or roll it into an 8-inch circle.
- Cut Scones: Cut the dough circle into 8 equal wedges and carefully transfer them to the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
- Apply Egg Wash and Sugar: Mix the beaten egg with water for the egg wash and lightly brush it over each scone. Sprinkle the tops with granulated sugar for a sweet, crisp finish.
- Bake: Bake the scones in the preheated oven for approximately 18 minutes or until they turn a light golden brown.
- Cool and Glaze: Allow the scones to cool for 10 minutes on the baking sheet. Meanwhile, whisk together heavy cream, confectioners’ sugar, vanilla extract, and a tiny pinch of salt to make the glaze. Drizzle this glaze over the warm scones and serve immediately.
Notes
- Ensure the butter is very cold to achieve flaky, tender scones.
- Handle the dough gently to avoid tough scones.
- Fresh strawberries add the best flavor; frozen berries can be too wet.
- Glaze adds a sweet finish but can be omitted for a less sweet scone.
- Store any leftovers in an airtight container and reheat gently before serving.
Nutrition
- Serving Size: 1 scone
- Calories: 290
- Sugar: 15g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
