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–+ servings
Strawberries and Cream Scones

Irresistible Strawberries and Cream Scones for Breakfast Bliss

Delight in Strawberries and Cream Scones, a perfect blend of flavors for a blissful breakfast.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups all-purpose flour forms the base for soft, fluffy scones; no substitutions needed.
  • 1 teaspoon salt enhances the flavors, ensuring a well-balanced taste.
  • 1 tablespoon baking powder gives the scones their light, airy texture; ensure it's fresh!
  • 0.5 teaspoon baking soda activates with acidity to help the scones rise properly.
  • 0.25 cup granulated sugar sweetens the scones and adds a delightful texture; it can be reduced if desired.
  • 0.5 cup unsalted butter provides moisture and a rich flavor; use very cold for that perfect flaky texture.
  • 1 large egg binds the ingredients for a cohesive dough; a flax egg is a great vegan alternative.
  • 0.5 cup whole milk hydrates the dough for the best consistency; almond or oat milk works wonders for non-dairy options.
  • 0.25 cup heavy cream increases richness and moisture; can be replaced with extra milk when needed.
  • 1 cup fresh strawberries quartered for even distribution; feel free to swap with raspberries or blueberries if preferred.
For the Egg Wash
  • 1 large beaten egg
  • 1 tablespoon water creates a lovely shiny finish on your baked scones; optional but highly recommended.
For the Glaze
  • 1 cup confectioners' sugar sweetens the glaze for a finishing touch; essential for that irresistible drizzle.
  • 2 tablespoons heavy cream adds smoothness to your glaze; feel free to replace with milk if preferred.
  • 0.5 teaspoon vanilla extract infuses a lovely aroma and flavor into the glaze; elevates the scones to heavenly status.
  • a pinch salt balances the sweetness of the glaze beautifully.

Equipment

  • oven
  • baking sheet
  • parchment paper
  • mixing bowl
  • whisk
  • Pastry cutter
  • spatula
  • knife
  • Small bowl

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the flour, salt, baking powder, baking soda, and granulated sugar. Whisk until well combined.
  3. Cut the very cold unsalted butter into small cubes and add to the flour mixture, blending until it resembles coarse crumbs.
  4. In a separate bowl, whisk together the egg, whole milk, and heavy cream. Pour into the dry ingredients and fold gently using a spatula.
  5. Gently fold in the quartered fresh strawberries, ensuring they are evenly distributed.
  6. Turn the dough out onto a lightly floured surface and shape into an 8-inch circle with minimal kneading.
  7. Cut the shaped dough into 8 wedges and place on the prepared baking sheet.
  8. Prepare the egg wash by mixing the beaten egg and water, then brush over the tops of each scone.
  9. Bake for about 18 minutes, or until golden brown on top. Keep an eye on them towards the end of baking.
  10. For the glaze, whisk together the confectioners' sugar, heavy cream, vanilla extract, and salt. Drizzle over the warm scones before serving.

Nutrition

Serving: 1sconeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For optimal taste, enjoy your scones the same day they’re made. If you have leftovers, they can be frozen for up to two months.

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