Strawberries and Cream Scones
These Strawberries and Cream Scones are buttery, flaky and SO delicious. This recipe is so simple to make and only requires a few ingredients!
Scones are one of my favorite breakfast foods to make because they are SO EASY. Throw in whatever fruit or nut that you have on hand and you have the most delicious treat.
These would be perfect for Easter brunch or a wedding or baby shower!
Tips for making the perfect scones:
1. Always start with COLD butter straight from the refrigerator and work fast so the butter doesn’t soften. Using a pastry cutter really helps this process and it’s one of my favorite tools.
2. Don’t over-mix your dough or the scones will become tough. Gently mix it until it is just combined. My favorite silicone spatulas are linked here.
3. Freezing your scones before baking is a tip I learned from King Arthur Flour and this allows the gluten to relax, making lighter, more tender scones.
4. Add whatever ingredients you like. Fresh fruits, dried fruits, nuts, etc.
Happy baking!
Strawberries and Cream Scones
ingredients:
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter, cold and cut into cubes
- 1 cup fresh strawberries, hulled and chopped
- 1 cup heavy cream
- Extra heavy cream for brushing
- Extra sugar for sprinkling
- 1 cup confectioners' sugar
- 1-2 tablespoons whole milk
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- Small pinch of salt
instructions:
How to cook Strawberries and Cream Scones
- In a large bowl, whisk together the flour, sugar, baking powder and salt until combined.
- Using a pastry cutter or two knives, cut butter into the flour until it resembles course crumbs. There should be small pieces of butter throughout the flour. Gently stir in the chopped strawberries.
- Pour in the heavy cream and gently stir until almost combined. Do not overmix the dough or the scones will become tough.
- Transfer dough to a floured surface and gently knead until the dough comes together, only for a few times. For larger scones, press dough into an 8 inch circle about 3/4 of an inch thick and slice into 8 triangles using a sharp knife or bench scraper. For smaller scones, press dough into a larger rectangle and slice them smaller.
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Place triangles on the baking sheet and place in the freezer for 20-30 minutes, allowing the gluten to relax. Freezing the scones allows for lighter, more tender scones.
- Once out of the freezer, brush with heavy cream and sprinkle with sugar. Bake for 10-15 minutes or until golden brown on top.
- Place on cooling rack while you prepare the glaze.
- Combine ingredients in a small bowl, adding more milk if it's too thick and more confectioners' sugar if it's too thin. Drizzle on scones.