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Strawberries and Cream Scones

Strawberries and Cream Scones

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Indulge in the delightful experience of making Strawberries and Cream Scones, a treat that effortlessly combines the sweetness of fresh strawberries with a rich creamy topping. Ideal for breakfast, brunch, or afternoon tea, these scones are light and crumbly, perfect for impressing family and friends. With just a handful of simple ingredients and straightforward steps, even novice bakers can create these moist and flavorful bites. The addition of strawberries not only enhances the flavor but also adds a vibrant touch to your table. Whether enjoyed on their own or paired with whipped cream and seasonal fruits, these scones are sure to be a favorite in your household.

Ingredients

Scale
  • 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
  • 1 large egg, beaten (for egg wash)
  • 1 teaspoon water
  • 2 tablespoons sugar (for sprinkling)
  • 2 tablespoons heavy cream (for glaze)
  • 3/4 cup confectioners' sugar (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • Tiny pinch of salt (1/8 teaspoon or less for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix together flour, sugar, baking powder, salt, and baking soda.
  3. Incorporate cold butter cubes until the mixture resembles coarse crumbs.
  4. In another bowl, whisk together egg, milk, and heavy cream before adding to the dry mixture.
  5. Gently fold in quartered strawberries.
  6. Turn dough onto a floured surface; shape into an 8-inch circle and cut into wedges.
  7. Transfer wedges to the baking sheet; brush with beaten egg wash and sprinkle with sugar.
  8. Bake for about 18 minutes until lightly golden brown.

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