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Strawberries and Cream Scones

Strawberries and Cream Scones

These strawberries and cream scones are impossibly tender, bursting with juicy, fresh strawberries, and drizzled with a simple vanilla cream glaze. This recipe redeems the scone's dry reputation by using very cold butter to create a light, flaky texture and fresh berries for pockets of jammy goodness. They are soft, rich, and a perfect star for any breakfast or brunch spread.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 and 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup granulated sugar
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg
  • 1/2 cup whole milk
  • 2 tablespoons heavy cream
  • 1 cup fresh strawberries, hulled and quartered
  • 1 large egg, beaten (for egg wash)
  • 1 teaspoon water (for egg wash)
  • 2 tablespoons sugar, for sprinkling (for topping)
  • 2 tablespoons heavy cream (for glaze)
  • 3/4 cup confectioners' sugar (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • Tiny pinch of salt (1/8 teaspoon or less) (for glaze)

Equipment

  • Baking sheet
  • Parchment paper
  • Large bowl
  • Whisk
  • pastry cutter
  • knives
  • Rubber spatula
  • bench scraper
  • Wire rack

Method
 

Instructions
  1. Prep Your Station: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This prevents the scones from sticking and makes cleanup a breeze.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and granulated sugar. Mixing these first ensures the leavening agents are evenly distributed, which helps the scones rise properly.
  3. Cut in the Butter: Add your very cold, cubed butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly to prevent the butter from melting.
  4. Mix Wet Ingredients: In a separate small bowl, whisk together the egg, whole milk, and 2 tablespoons of heavy cream until just combined.
  5. Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Use a fork or a rubber spatula to gently mix until a shaggy dough begins to form. Do not overmix! A few dry spots are perfectly fine at this stage.
  6. Fold in the Strawberries: Gently fold the quartered strawberries into the dough. Be careful not to crush them too much; it's okay if a few break apart and streak the dough with a bit of pink.
  7. Shape the Dough: Turn the dough out onto a lightly floured surface. Gently knead it just 2-3 times to bring it together into a cohesive ball. Pat the dough into an 8-inch circle, about 3/4 to 1-inch thick.
  8. Cut and Arrange: Using a sharp knife or a bench scraper, cut the circle into 8 equal wedges. Carefully transfer the wedges to your prepared baking sheet, placing them about 2 inches apart to allow for spreading.
  9. Add the Finishing Touches: In a small bowl, whisk together the beaten egg and 1 teaspoon of water to create an egg wash. Lightly brush the top of each scone with the wash, then sprinkle generously with the remaining 2 tablespoons of sugar for a lovely, crunchy top.
  10. Bake to Perfection: Bake for 15-18 minutes, or until the scones are risen and a beautiful light golden brown.
  11. Cool and Glaze: Let the scones cool on the baking sheet for about 10 minutes before transferring them to a wire rack. While they cool, whisk together the confectioners' sugar, heavy cream, vanilla extract, and pinch of salt for the glaze. Once the scones are just slightly warm, drizzle the glaze over the top.

Notes

The key to light, flaky scones is using very cold butter; consider freezing it for 10-15 minutes before use. Do not overwork the dough to keep the scones tender. To prevent spreading, chill the shaped scones for 15 minutes before baking. Other berries, citrus zest, or buttermilk can be used as variations. Frozen strawberries can be used without thawing.