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iyma hernandes

Strawberries and Cream Scones

These tender strawberries and cream scones are flaky, lightly sweet, and packed with fresh strawberries, perfect for brunch or an afternoon treat.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. In a chilled bowl, mix flour, salt, baking powder, baking soda, and sugar.
  3. Cut cold butter into the flour mixture until coarse crumbs form.
  4. In a separate bowl, whisk egg, milk, and heavy cream.
  5. Add wet ingredients to dry ingredients and mix just until combined.
  6. Gently fold in strawberries.
  7. Turn dough onto a floured surface and shape into an 8-inch circle.
  8. Cut dough into 8 wedges and place on baking sheet.
  9. Brush tops with egg wash and sprinkle with sugar.
  10. Bake for 18 minutes until lightly golden.
  11. 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.