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Strawberries and Cream Scones

Perfectly Fluffy Strawberries and Cream Scones to Indulge In

Indulge in these Strawberries and Cream Scones, featuring soft texture and rich flavors, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 38 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: Baking
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scone Batter
  • 2 cups All-Purpose Flour Feel free to use gluten-free flour for a gluten-free version.
  • 1/2 teaspoon Salt Enhances flavor and balances sweetness.
  • 1 tablespoon Baking Powder Helps the scones rise for that perfect fluffy texture.
  • 1/2 teaspoon Baking Soda Helps the scones rise for that perfect fluffy texture.
  • 1/4 cup Granulated Sugar Substitute with coconut sugar if you prefer a healthier option.
  • 1/2 cup Unsalted Butter Cut into tiny cubes for best results.
  • 1 large Egg Use a room temperature egg for optimal mixing.
  • 1/2 cup Whole Milk Opt for non-dairy milk if you are lactose intolerant.
  • 1/2 cup Heavy Cream Enriches the dough and contributes to its tender crumb.
  • 1 cup Fresh Strawberries Hulled and quartered for even distribution.
For the Egg Wash and Topping
  • 1 large Egg Beaten with water.
  • 1 tablespoon Sugar for Sprinkling Adds a sweet touch and delightful crunch.
For the Sweet Vanilla Glaze
  • 1/4 cup Heavy Cream Ensures a silky consistency for your glaze.
  • 1 cup Confectioners’ Sugar Sweetens the glaze while keeping it light and airy.
  • 1 teaspoon Vanilla Extract Adds a warm, comforting flavor.
  • a pinch Salt Enhances the sweetness and depth of flavor in the glaze.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • whisk
  • pastry cutter
  • Spatula
  • Knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the all-purpose flour, salt, baking powder, baking soda, and granulated sugar. Whisk thoroughly.
  3. Cut very cold unsalted butter into tiny cubes and add it to the dry mixture. Work it in until it resembles coarse meal.
  4. In a separate bowl, whisk together the large egg, whole milk, and heavy cream. Pour into the flour-butter blend and mix gently.
  5. Fold in the hulled and quartered fresh strawberries with a spatula or hands.
  6. Transfer the dough onto a floured surface and shape it into an 8-inch circle, cutting it into 8 wedges.
  7. Transfer cut scones to the baking sheet, brush with egg wash, and sprinkle with sugar.
  8. Bake for about 18 minutes until golden brown, then cool slightly on a wire rack.
  9. Prepare the glaze by whisking together heavy cream, confectioners' sugar, vanilla extract, and a pinch of salt. Drizzle over warm scones.

Nutrition

Serving: 1sconeCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 7gVitamin A: 6IUVitamin C: 15mgCalcium: 2mgIron: 6mg

Notes

For the best flavor, use fresh, ripe strawberries. Avoid over-mixing to keep scones fluffy. Store in an airtight container at room temperature for up to 2 days.

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