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Strawberries and Cream Scones

Delicious Strawberries and Cream Scones to Brighten Mornings

Enjoy delightful Strawberries and Cream Scones for a comforting breakfast experience that brightens your mornings.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups All-Purpose Flour Gluten-free flour can be experimented with for a gluten-free option.
  • 1 teaspoon Salt No substitutions recommended for best taste.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/4 cup Granulated Sugar Substitute with coconut sugar for a less refined alternative.
  • 1/2 cup Unsalted Butter Must be very cold for optimal results. Chilled margarine can be used if needed.
  • 1 large Egg No direct substitution; consider using a flax egg for an egg-free version.
  • 1/2 cup Whole Milk Can be replaced with almond milk for a dairy-free option.
  • 1/4 cup Heavy Cream Substitute with coconut cream for a non-dairy alternative.
  • 1 cup Fresh Strawberries Ensure they are hulled and quartered.
For the Egg Wash
  • 1 tablespoon Water
For the Sugar Sprinkle
  • Sugar for Sprinkling Optional to use coarse sea salt for a savory touch.
For the Glaze
  • 1/4 cup Heavy Cream Dairy-free cream can be swapped in for a similar effect.
  • 1 cup Confectioners’ Sugar Gives a balanced contrast to the fresh strawberries.
  • 1/2 teaspoon Vanilla Extract A necessary touch for a delightful finish.

Equipment

  • Oven
  • Mixing bowl
  • baking sheet
  • parchment paper
  • Whisk
  • pastry cutter
  • Knife or Bench Scraper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1/4 cup of granulated sugar. Whisk until combined.
  3. Cut 1/2 cup of very cold unsalted butter into small cubes and add it to the dry mixture. Work it in until the mixture resembles coarse meal.
  4. In a separate bowl, whisk together 1 large egg, 1/2 cup of whole milk, and 1/4 cup of heavy cream until well blended. Stir gently into the dry ingredients.
  5. Fold in 1 cup of hulled and quartered fresh strawberries into the dough gently.
  6. Knead the dough a couple of times on a lightly floured surface and pat it into a circle about 1-inch thick.
  7. Cut the circle into 8 wedges and place them on the prepared baking sheet. Brush with a beaten egg and sprinkle with sugar.
  8. Bake for about 18 minutes until golden brown on top. Cool for about 10 minutes before glazing.
  9. Whisk together 1/4 cup of heavy cream, 1 cup of confectioners’ sugar, 1/2 teaspoon of vanilla extract, and a pinch of salt until smooth. Drizzle over warm scones.

Nutrition

Serving: 1sconeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 280IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

These scones are best enjoyed fresh, but can be stored in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge.

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