Description
These tender strawberries and cream scones are flaky, lightly sweet, and packed with fresh strawberries, perfect for brunch or an afternoon treat.
Ingredients
Scale
- 2¾ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ⅓ cup granulated sugar
- 1 stick unsalted butter, very cold and cubed
- 1 large egg
- ½ cup whole milk
- 2 tablespoons heavy cream
- 1 cup fresh strawberries, hulled and quartered
- 1 large egg for egg wash
- 1 teaspoon water
- 2 tablespoons sugar for topping
- ¾ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a chilled bowl, mix flour, salt, baking powder, baking soda, and sugar.
- Cut cold butter into the flour mixture until coarse crumbs form.
- In a separate bowl, whisk egg, milk, and heavy cream.
- Add wet ingredients to dry ingredients and mix just until combined.
- Gently fold in strawberries.
- Turn dough onto a floured surface and shape into an 8-inch circle.
- Cut dough into 8 wedges and place on baking sheet.
- Brush tops with egg wash and sprinkle with sugar.
- Bake for 18 minutes until lightly golden.
- Cool slightly and drizzle with glaze made from confectioners’ sugar, cream, vanilla, and salt.
Notes
Keep all ingredients cold and avoid overmixing to ensure light, flaky scones.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 285
- Sugar: 18g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: strawberries and cream scones, strawberry scones, cream scones, brunch pastries