Description
Strawberries and Cream Scones are soft, buttery pastries filled with fresh strawberries and rich cream. Lightly sweetened and golden on top, these scones are perfect for breakfast, tea time, or dessert.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup heavy cream (plus extra for brushing)
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
- Optional: coarse sugar for topping
- Optional: simple glaze (1/2 cup powdered sugar + 1–2 tsp cream)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
- In a separate bowl, combine heavy cream and vanilla extract.
- Pour cream mixture into dry ingredients and mix just until combined.
- Gently fold in chopped strawberries, being careful not to overmix.
- Turn dough onto a floured surface and press into a 1-inch thick circle.
- Cut into 8 wedges and transfer to the prepared baking sheet.
- Brush tops with cream and sprinkle with coarse sugar, if using.
- Bake for 18–22 minutes, or until golden and cooked through.
- Cool slightly before serving. Drizzle with glaze if desired.
Notes
- Use frozen strawberries if fresh aren’t available—chop them while still frozen.
- Don’t overmix the dough to keep scones tender.
- Add lemon zest for a brighter flavor twist.
- Best served fresh, but can be stored or frozen for later.
- Reheat in the oven or microwave to refresh texture.
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 9g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
