Strawberries and Cream Scones
Classic and crumbly fresh strawberry scones topped with vanilla cream. Even scone haters LOVE these.
and 3/4 cups all-purpose flour
stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
fresh strawberries, hulled and quartered
For the egg wash:
large egg, beaten
sugar, for sprinkling
Tiny pinch of salt (1/8 teaspoon or less)
Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
In a large bowl combine flour, salt, baking powder, baking soda, and sugar; mix well to combine.
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.
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.
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.
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.
Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
Bake for 18 minutes, or until light golden brown.
Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.
For the glaze:
In a small bowl whisk together the heavy cream, confectioners' sugar, vanilla, and salt. Drizzle over semi-warm scones and serve at once.
Tried it and loved it?
Snap a picture and share it with me on Instagram
and by using the hashtag
Recipe by Ashley Manila at Baker by Nature: https://bakerbynature.com/strawberries-and-cream-scones/