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Strawberries and Cream Scones

Strawberries and Cream Scones

Delicious Strawberries and Cream Scones perfect for any occasion.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 scones
Calories 180 kcal

Equipment

  • large bowl
  • Small bowl
  • baking sheet
  • parchment paper
  • Whisk
  • fork
  • pastry cutter
  • rubber spatula

Ingredients
  

  • 2 ¾ cups all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ⅓ cup granulated sugar
  • 4 ounces unsalted butter very cold, cut into tiny pieces
  • 1 large egg
  • ½ cup whole milk
  • 2 tablespoons heavy cream
  • 1 cup fresh strawberries hulled and quartered

For the egg wash

  • 1 large egg beaten
  • 1 teaspoon water
  • 2 tablespoons sugar for sprinkling

For glaze

  • 2 tablespoons heavy cream
  • ¾ cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt tiny pinch or less

Instructions
 

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

Nutrition

Serving: 1sconeCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 150IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg
Keyword baking, Breakfast, cream, dessert, scones, strawberries
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