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Strawberries and Cream Scones

Strawberries and Cream Scones

Prep

Cook

Total

Yield 8 scones

Classic and crumbly fresh strawberry scones topped with vanilla cream. Even scone haters LOVE these.

Ingredients

For the egg wash:

For glaze:

Instructions

  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  2. In a large bowl combine flour, salt, baking powder, baking soda, and sugar; mix well to combine.
  3. Cut the butter into small cubes then work it into the mixture (using your fingers, two forks, or a pastry cutter) until lit resembles a coarse meal.
  4. In a small bowl whisk together the egg milk, and cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened.
  5. Add strawberries and using a rubber spatula gently fold them into the dough. Don’t worry if some of the berries break up a bit.
  6. Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle. *You may need to knead the mixture a few times to get it to a workable texture.
  7. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
  8. Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
  9. Bake for 18 minutes, or until light golden brown.
  10. Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.

For the glaze:

  1. In a small bowl whisk together the heavy cream, confectioners' sugar, vanilla, and salt. Drizzle over semi-warm scones and serve at once.

Courses Breakfast

Cuisine American

Nutrition Facts

Serving Size 1 scone

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Baker by Nature at https://bakerbynature.com/strawberries-and-cream-scones/