Strawberries and Cream Scones

There’s something incredibly special about the first bite of a freshly baked Strawberries and Cream Scones. Picture this: the sun is shining, and the sweet fragrance of strawberries fills the air. I remember the first time I decided to make these delightful scones; the kitchen was warm, and the sound of butter being cut into flour brought back wonderful childhood memories. It was a simple decision, but it turned into a beautiful ritual, one that I now cherish every spring. These scones have a way of bringing people together, whether it’s a casual brunch or a cozy afternoon tea. Each bite is like a hug from nature, a perfect balance of crispy edges and soft, fluffy insides, bursting with juicy strawberries. If you’ve never experienced the joy of making your own scones at home, you’re in for a treat!

Strawberries and Cream Scones Ingredients

The beauty of the ingredients in Strawberries and Cream Scones lies in their simplicity. Each component plays a crucial role in creating the perfect scone, delivering a delightful balance of flavors and textures. The star of this recipe, fresh strawberries, pairs beautifully with the rich and creamy elements, leading to an irresistible treat that feels indulgent yet comforting.

• 2 and 3/4 cups all-purpose flour: The foundation of the scone, providing structure and a light texture.
• 1/2 teaspoon salt: Enhances flavors and balances the sweetness.
• 2 teaspoons baking powder: The leavening agent that helps the scones rise.
• 1/2 teaspoon baking soda: Works with the baking powder for extra fluffiness.
• 1/3 cup granulated sugar: Adds sweetness and helps achieve a nice golden crust.
• 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces: Provides a rich flavor and flaky texture.
• 1 large egg: Binds the ingredients together and adds richness.
• 1/2 cup whole milk: Adds moisture and richness to the dough.
• 2 tablespoons heavy cream: Enhances the richness and creaminess of the scones.
• 1 cup fresh strawberries, hulled and quartered: The burst of flavor and sweetness that defines these scones.
• 1 large egg, beaten: For the egg wash that gives the scones a nice shine.
• 1 teaspoon water: Helps to thin the egg wash for easy application.
• 2 tablespoons sugar, for sprinkling: Adds a delightful sweetness and crunch on top.
• 2 tablespoons heavy cream: Extra for the glaze that drizzles over the finished scones.
• 3/4 cup confectioners’ sugar: Sweetens the glaze to drizzle on top of the scones.
• 1 teaspoon vanilla: Adds a lovely depth of flavor to the glaze.
• Tiny pinch of salt (1/8 teaspoon or less): Balances the sweetness in the glaze.

Putting Together Strawberries and Cream Scones

Now that we have our ingredients ready, it’s time to bring everything together to create these delicious Strawberries and Cream Scones. Follow the steps carefully, and you’ll soon have a delightful treat that’s perfect for any occasion.

1. Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper and set it aside. This will prevent sticking and ensure even baking.
2. In a large bowl, combine the flour, salt, baking powder, baking soda, and granulated sugar. Mix well to combine. Stirring these dry ingredients together helps to evenly distribute the leavening agents, ensuring uniform rising.
3. Cut the butter into small cubes, then work it into the flour mixture using your fingers, two forks, or a pastry cutter. You want the mixture to resemble coarse meal with some small, pea-sized pieces of butter still visible. This step is crucial for achieving a flaky texture in your scones.
4. In a small bowl, whisk together the egg, milk, and heavy cream. Add this mixture to the flour and butter mixture. Use a fork to gently stir everything together until just moistened; be careful not to overmix. Overmixing can lead to tough scones!
5. Add the quartered strawberries to the dough and use a rubber spatula to gently fold them in. Don’t worry if some berries break apart; their juices will add flavor to the scones.
6. Transfer the loose dough onto a clean, floured work surface. Shape the dough into an 8-inch circle, about 1 inch thick. You may need to knead the mixture a few times to get it to a workable texture, but be gentle!
7. Cut the dough into 8 wedges and carefully transfer them to the prepared baking sheet, placing them 2 inches apart. This spacing allows the scones to rise beautifully without sticking together.
8. Lightly brush each scone with the beaten egg wash. Then sprinkle the tops with the remaining sugar for a delightful crunch and sweetness.
9. Bake for 18 minutes, or until the scones are light golden brown. Keep an eye on them toward the end to avoid overbaking.
10. Allow the scones to cool for 10 minutes on the baking sheet. Meanwhile, prepare your glaze by whisking together the heavy cream, confectioners’ sugar, vanilla, and pinch of salt. Drizzle the glaze over the semi-warm scones and serve immediately.

Recipe Variations about Strawberries and Cream Scones

While the classic Strawberries and Cream Scones recipe is simply irresistible, here are some fun variations and tips to consider:

• Substitute Fruits: You can swap out strawberries for other berries like raspberries or blueberries. Each fruit brings its own unique flavor!
• Add Nuts: Consider adding a handful of chopped nuts like pecans or almonds for added crunch and nutty flavor.
• Herb Infusion: For a savory twist, try adding fresh herbs like basil or mint to the dough.
• Different Cream Types: Experiment with flavored creams; citrus or almond-infused cream can add an exciting new dimension to your scones.
• Storage: Store leftover scones in an airtight container at room temperature for up to three days, or freeze them for longer storage.
• Freezing: If you make a double batch, freeze unbaked scones. Just pop them straight in the oven from frozen when you want a fresh scone.
• Pairing: Serve with clotted cream or a dollop of crème fraîche for an extra indulgence.

What to Serve With Strawberries and Cream Scones

There are many delightful ways to enjoy Strawberries and Cream Scones. Here are some serving suggestions:

• With Tea: These scones are a perfect addition to your afternoon tea. Pair them with a light herbal tea or a classic Earl Grey.
• Breakfast Delight: Serve them warm as part of a brunch spread alongside scrambled eggs and fresh fruit.
• Seasonal Gatherings: These scones make a beautiful addition to any spring or summer gathering, adding a touch of sweetness to your buffet table.
• Picnic Treat: Pack them in a picnic basket along with your favorite sandwiches and other treats for a lovely outdoor lunch.
• For Dessert: Drizzle with extra glaze and serve with a scoop of vanilla ice cream for a delightful dessert option.
• Storage Tips: Store any leftovers in an airtight container to keep them fresh for as long as possible.
• Accompanying Fruits: Serve alongside a fresh fruit salad for a refreshing meal or snack.

FAQ

Conclusion

The Strawberries and Cream Scones are a delightful treat that brings the flavors of spring to life. Each bite is a beautiful combination of flaky texture and juicy strawberries, making them a perfect addition to any meal or celebration. I encourage you to try this recipe and experience the joy it brings. Whether for a special occasion or a simple afternoon snack, these scones are sure to impress and satisfy!

Strawberries and Cream Scones

The ultimate treat for spring, Strawberries and Cream Scones are light, fluffy, and bursting with fresh flavors. These easy-to-make scones are perfect for brunch, afternoon tea, or a sweet snack. Don’t miss out on this delicious recipe!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 scones

Course: Breakfast, Desserts

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

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
• 1 stick (4 ounces) unsalted butter
• 1 large egg
• 1/2 cup whole milk
• 2 tablespoons heavy cream
• 1 cup fresh strawberries
• 1 large egg
• 1 teaspoon water
• 2 tablespoons sugar
• 2 tablespoons heavy cream
• 3/4 cup confectioners’ sugar
• 1 teaspoon vanilla
• Tiny pinch salt

Equipment

• Oven
• Baking Sheet
• Wooden Spoon
• Whisk
• Mixing Bowl

Method

 

1. Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper and set it aside. This will prevent sticking and ensure even baking.
2. In a large bowl, combine the flour, salt, baking powder, baking soda, and granulated sugar. Mix well to combine. Stirring these dry ingredients together helps to evenly distribute the leavening agents, ensuring uniform rising.
3. Cut the butter into small cubes, then work it into the flour mixture using your fingers, two forks, or a pastry cutter. You want the mixture to resemble coarse meal with some small, pea-sized pieces of butter still visible. This step is crucial for achieving a flaky texture in your scones.
4. In a small bowl, whisk together the egg, milk, and heavy cream. Add this mixture to the flour and butter mixture. Use a fork to gently stir everything together until just moistened; be careful not to overmix. Overmixing can lead to tough scones!
5. Add the quartered strawberries to the dough and use a rubber spatula to gently fold them in. Don’t worry if some berries break apart; their juices will add flavor to the scones.
6. Transfer the loose dough onto a clean, floured work surface. Shape the dough into an 8-inch circle, about 1 inch thick. You may need to knead the mixture a few times to get it to a workable texture, but be gentle!
7. Cut the dough into 8 wedges and carefully transfer them to the prepared baking sheet, placing them 2 inches apart. This spacing allows the scones to rise beautifully without sticking together.
8. Lightly brush each scone with the beaten egg wash. Then sprinkle the tops with the remaining sugar for a delightful crunch and sweetness.
9. Bake for 18 minutes, or until the scones are light golden brown. Keep an eye on them toward the end to avoid overbaking.
10. Allow the scones to cool for 10 minutes on the baking sheet. Meanwhile, prepare your glaze by whisking together the heavy cream, confectioners’ sugar, vanilla, and pinch of salt. Drizzle the glaze over the semi-warm scones and serve immediately.

Notes

Storage: Store leftover scones in an airtight container at room temperature for up to three days. Freezing: If you make a double batch, freeze unbaked scones. Just pop them straight in the oven from frozen when you want a fresh scone.

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Meet Blaire Holloway

Taking traditional feast recipes and giving them a modern, vibrant twist is what drives me. I want to keep your menu exciting and fresh. I handled the cooking and photography for this recipe, working to bridge the gap between classic comfort and contemporary flavor for your table.