Description
These Easy Strawberries and Cream Scones are a delightful treat perfect for breakfast or afternoon tea. Tender, flaky scones bursting with fresh strawberries and topped with a sweet vanilla glaze. Ready in just 30 minutes, these scones combine buttery richness with fruity freshness for an irresistible homemade baked good.
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
- Tiny pinch of salt (1/8 teaspoon or less)
Wet Ingredients
- 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 (plus extra 2 tablespoons for glaze)
- 1 teaspoon vanilla extract
- 1 large egg, beaten (for egg wash)
- 1 teaspoon water (for egg wash)
Fruit
- 1 cup fresh strawberries, hulled and quartered
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper to prevent sticking and set it aside for later use.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, salt, baking powder, baking soda, and granulated sugar. Stir well to ensure all dry ingredients are evenly distributed.
- Incorporate Butter: Cut the very cold, cubed unsalted butter into the flour mixture using your fingers, two forks, or a pastry cutter. Continue working the butter into the mixture until it resembles a coarse meal with small pea-sized bits.
- Combine Wet Ingredients: In a small bowl, whisk together one large egg, whole milk, and two tablespoons of heavy cream. Pour this wet mixture into the flour and butter mixture and use a fork to gently stir everything together until just moistened. Be careful not to overmix.
- Fold in Strawberries: Gently fold in the quartered fresh strawberries using a rubber spatula. Some berries may break slightly, which is fine and will add flavor and moisture.
- Shape Dough: Turn the loose dough onto a lightly floured work surface. Knead gently a few times as needed to bring it together, then shape it into an 8-inch circle. Try to handle the dough as little as possible to keep it tender.
- Cut Into Wedges: Using a sharp knife or bench scraper, cut the dough circle into 8 even wedges. Carefully transfer these scones to the prepared baking sheet, spacing them about 2 inches apart.
- Apply Egg Wash and Sugar: In a small bowl, whisk together the beaten egg with 1 teaspoon of water to make an egg wash. Lightly brush the top of each scone with the egg wash, then sprinkle the tops with the reserved 2 tablespoons of granulated sugar. This will give the scones a shiny, sweet crust.
- Bake: Place the baking sheet in the preheated oven and bake for about 18 minutes, or until the scones are lightly golden brown on top and cooked through.
- Cool Slightly: Remove the scones from the oven and let them cool on the baking sheet for about 10 minutes. This resting time helps them set before glazing.
- Make the Glaze: While the scones are cooling, prepare the vanilla glaze. In a small bowl, whisk together 2 tablespoons heavy cream, 3/4 cup confectioners’ sugar, 1 teaspoon vanilla extract, and a tiny pinch of salt until smooth and creamy.
- Glaze and Serve: Drizzle the glaze over the warm scones just before serving. Enjoy them fresh for the best flavor and texture.
Notes
- For best results, use very cold butter to achieve a flaky texture.
- Handle the dough minimally to avoid tough scones.
- You can substitute fresh strawberries with frozen, but do not thaw completely to prevent sogginess.
- These scones are best eaten the same day but can be stored in an airtight container for up to 2 days.
- Reheat gently in a warm oven to refresh the scones before serving.