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–+ servings
Strawberries and Cream Scones

Fluffy Strawberries and Cream Scones for a Sweet Breakfast Treat

Delightful Strawberries and Cream Scones are an easy, delicious breakfast treat that everyone will love.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 48 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups all-purpose flour try gluten-free flour for a different texture
  • 1 teaspoon salt enhances flavor and balances sweetness
  • 1 tablespoon baking powder helps achieve a light, fluffy texture
  • 1/2 teaspoon baking soda essential for rise
  • 1/4 cup granulated sugar adds sweetness and aids in browning
  • 1/2 cup unsalted butter very cold, cut into tiny pieces
  • 1 large egg binds ingredients together
  • 1/2 cup whole milk swap with non-dairy milk for vegan option
  • 1/4 cup heavy cream increases tenderness in the dough
  • 1 cup fresh strawberries hulled and quartered
  • 1 each egg wash beaten egg mixed with water
  • to taste sugar for sprinkling on top
For the Glaze
  • 1/4 cup heavy cream ensures the glaze is smooth
  • 1 cup confectioners' sugar thickens the glaze to perfection
  • 1 teaspoon vanilla extract brings rich flavor; swap it for almond extract for a twist
  • a tiny pinch salt balances the sweetness

Equipment

  • mixing bowl
  • baking sheet
  • Parchment paper
  • whisk
  • Pastry Cutter
  • Spatula
  • Knife or pizza cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, salt, baking powder, baking soda, and granulated sugar.
  3. Cut the cold butter into the dry mixture until it resembles coarse crumbs.
  4. In another bowl, whisk together the egg, milk, and heavy cream before folding into the dry mixture.
  5. Gently fold in the fresh strawberries into the dough.
  6. Knead the dough lightly and shape into an 8-inch circle, cutting it into 8 wedges.
  7. Place the scone wedges on the baking sheet, brush with egg wash, and sprinkle with sugar.
  8. Bake for about 18 minutes or until golden brown.
  9. Cool on the baking sheet for 10 minutes and prepare the glaze. Drizzle it over warm scones.

Nutrition

Serving: 1sconeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 180mgFiber: 1gSugar: 8gVitamin A: 250IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Chill your ingredients and avoid overmixing for the best texture. Store leftovers in an airtight container.

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