Description
Deliciously tender Strawberries and Cream Scones with a perfect balance of sweet fresh strawberries and a luscious vanilla glaze. These scones are flaky and moist, ideal for breakfast or an afternoon treat, baked to a light golden brown and topped with a smooth cream glaze.
Ingredients
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
- 2 tablespoons sugar, for sprinkling
- 3/4 cup confectioners’ sugar
Fat
- 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
- 2 tablespoons heavy cream (for dough)
- 2 tablespoons heavy cream (for glaze)
Wet Ingredients
- 1 large egg (for dough)
- 1/2 cup whole milk
- 1 large egg, beaten (for egg wash)
- 1 teaspoon water (for egg wash)
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh strawberries, hulled and quartered
Other
- Tiny pinch of salt (1/8 teaspoon or less, for glaze)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and set it aside.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, salt, baking powder, baking soda, and granulated sugar. Stir well to distribute the ingredients evenly.
- Incorporate Butter: Cut the very cold unsalted butter into small cubes. Using your fingers, two forks, or a pastry cutter, work the butter into the flour mixture until it resembles coarse meal or crumbs. This step is crucial for flaky scones.
- Combine Wet Ingredients and Mix: In a small bowl, whisk together the large egg, whole milk, and 2 tablespoons heavy cream. Pour this mixture into the flour and butter combination. Use a fork to gently stir until the dough is just moistened—avoid overmixing.
- Add Strawberries: Gently fold in the quartered fresh strawberries using a rubber spatula. Be careful to keep some berries intact, though a little breakage is fine.
- Shape the Dough: Turn the loose dough onto a clean, floured surface. Shape it into an 8-inch circle, kneading gently a few times if needed to bring the dough together.
- Cut and Arrange: Cut the dough circle into 8 equal wedges. Carefully transfer the wedges onto the prepared baking sheet, spacing them about 2 inches apart to allow for expansion while baking.
- Apply Egg Wash and Sugar: In a small bowl, combine the beaten egg with 1 teaspoon of water to create an egg wash. Lightly brush each scone with the egg wash, then sprinkle sugar over the tops to add a sweet, crunchy finish.
- Bake: Place the baking sheet in the preheated oven and bake for approximately 18 minutes or until the scones are lightly golden brown on top.
- Cool: Remove the scones from the oven and let them cool for 10 minutes on the baking sheet. This resting time helps to set their shape and texture.
- Prepare Glaze: While the scones cool, whisk together 2 tablespoons heavy cream, 3/4 cup confectioners’ sugar, 1 teaspoon vanilla extract, and a tiny pinch of salt in a small bowl until smooth and combined.
- Glaze and Serve: Drizzle the glaze over the warm scones generously. Serve immediately for best flavor and texture.
Notes
- Ensure the butter is very cold for the best flaky texture in the scones.
- Do not overmix the dough to maintain tenderness and prevent toughness.
- Fresh strawberries are preferred; frozen can be used but drain well to avoid excess moisture.
- The glaze can be adjusted in thickness by adding a bit more cream or powdered sugar as needed.
- Serve scones warm for optimal taste and texture.
- Use parchment paper on the baking sheet to prevent sticking and easy cleanup.
- Scones can be stored in an airtight container for up to 2 days; reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 15g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
