Description
Delight in these tender and buttery Strawberries and Cream Scones, bursting with fresh strawberry chunks and topped with a sweet homemade glaze. Perfect for breakfast or an afternoon tea treat, these scones combine a flaky texture with the fresh sweetness of berries and a creamy vanilla glaze.
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 2 tablespoons extra for glaze)
- 1 large egg, beaten (for egg wash)
- 1 teaspoon water (for egg wash)
- 1 teaspoon vanilla extract
Fruits
- 1 cup fresh strawberries, hulled and quartered
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper for easy cleanup and set aside.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, salt, baking powder, baking soda, and granulated sugar. Mix thoroughly to ensure even distribution of leavening agents and sugar.
- Incorporate Butter: Cut the cold unsalted butter into small cubes. Use your fingers, two forks, or a pastry cutter to work the butter into the flour mixture until it resembles coarse meal, with pea-sized bits of butter throughout. This ensures a flaky texture.
- Combine Wet Ingredients and Mix: In a separate small bowl, whisk together one large egg, whole milk, and 2 tablespoons of heavy cream. Add this liquid mixture to the flour and butter mixture. Use a fork to gently stir until the dough is just moistened; avoid overmixing to keep the scones tender.
- Fold in Strawberries: Gently fold the quartered fresh strawberries into the dough with a rubber spatula. Some berries may break slightly—this is fine and will distribute flavor throughout.
- Shape the Dough: Turn the loose dough out onto a clean, floured surface. Shape it into an 8-inch diameter circle by gently kneading a few times until it reaches a workable texture.
- Cut and Arrange Scones: Slice the dough circle into 8 equal wedges. Carefully transfer the wedges to the lined baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
- Apply Egg Wash and Sugar: In a small bowl, beat the remaining large egg with 1 teaspoon of water to create an egg wash. Lightly brush the tops of each scone with this mixture, then sprinkle the tops evenly with sugar for a sweet, crisp crust.
- Bake: Place the baking sheet in the preheated oven and bake for 18 minutes, or until the scones are lightly golden brown on top and cooked through.
- Cool Scones: Remove the scones from the oven and let them cool on the baking sheet for about 10 minutes. This resting time helps them set up before glazing.
- Prepare Glaze: While the scones cool, whisk together 3/4 cup confectioners' sugar, 2 tablespoons heavy cream, 1 teaspoon vanilla extract, and a tiny pinch of salt in a small bowl until smooth.
- Glaze and Serve: Drizzle the glaze over the warm scones. Serve immediately and enjoy the perfect balance of sweet glaze and fruity richness.
Notes
- Ensure the butter is very cold to achieve a flaky texture in the scones.
- Do not overmix the dough to keep scones tender and crumbly, not dense.
- Use fresh strawberries for the best flavor and texture; frozen berries can make the dough too wet.
- Scones are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
- If you prefer a thicker glaze, adjust the amount of heavy cream or confectioners' sugar accordingly.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
