Description
Delight in these tender, flaky Strawberries and Cream Scones, featuring fresh strawberries folded into a rich batter and topped with a sweet vanilla glaze. Perfect for breakfast or an afternoon treat, these scones combine the buttery goodness of classic bakery fare with a fresh fruity twist.
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
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 2 tablespoons more for glaze)
- 1 large egg, beaten (for egg wash)
- 1 teaspoon water (for egg wash)
- 1 teaspoon vanilla extract
Fresh Ingredients
- 1 cup fresh strawberries, hulled and quartered
Other
- Tiny pinch of salt (1/8 teaspoon or less, for glaze)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set it aside for later.
- Combine Dry Ingredients: In a large bowl, thoroughly mix together the all-purpose flour, salt, baking powder, baking soda, and granulated sugar.
- 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 dry ingredients until the mixture resembles a coarse meal with some pea-sized pieces.
- Mix Wet Ingredients: In a small bowl, whisk together one large egg, whole milk, and 2 tablespoons of heavy cream.
- Form Dough: Pour the wet mixture into the flour and butter mixture. Use a fork to stir everything together gently until just moistened, being careful not to overmix.
- Add Strawberries: Gently fold in the fresh quartered strawberries with a rubber spatula. It’s okay if some berries break up a bit during folding.
- Shape Dough: Turn the loose dough out onto a lightly floured work surface. Knead a few times if necessary to bring it together, then shape into an 8-inch circle.
- Cut Scones: Slice the circle into 8 equal wedges using a sharp knife or bench scraper. Carefully transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
- Egg Wash and Sugar: Lightly brush each scone with a mixture of the beaten egg and 1 teaspoon water. Sprinkle the tops with granulated sugar to add sparkle and texture.
- Bake: Bake in the preheated oven for 18 minutes, or until the scones turn a light golden brown on top and are cooked through.
- Cool: Allow the scones to cool on the baking sheet for 10 minutes to set.
- Make Glaze: While the scones cool, whisk together 2 tablespoons heavy cream, confectioners’ sugar, vanilla extract, and a tiny pinch of salt in a small bowl until smooth.
- Glaze Scones: Drizzle the glaze over the warm (but not hot) scones to finish. Serve immediately for best flavor and texture.
Notes
- Use very cold butter to ensure flaky layers in your scones.
- Handle the dough gently and avoid overmixing to keep scones tender.
- Fresh strawberries add moisture; bake scones immediately after adding berries to prevent sogginess.
- For a dairy-free alternative, substitute milk and cream with plant-based milk and vegan butter.
- The glaze can be adjusted in sweetness by modifying the amount of confectioners’ sugar.
