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Strawberries and Cream Scones

Strawberries and Cream Scones

This recipe for strawberries and cream scones is designed to be the best you've ever had—unbelievably tender, flaky, and full of juicy strawberries. The magic is in the technique, using cold butter for a rich, moist dough. A simple vanilla cream glaze drizzled on top makes them a perfect treat for breakfast, brunch, or a light dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 and 3/4 cups All-Purpose Flour
  • 1/3 cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 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, for egg wash
  • 1 teaspoon Water, for egg wash
  • 2 tablespoons Sugar, for topping
  • 3/4 cup Confectioners' Sugar, for glaze
  • 2 tablespoons Heavy Cream, for glaze
  • 1 teaspoon Vanilla Extract, for glaze
  • 1/8 teaspoon Salt, for glaze

Equipment

  • Baking sheet
  • Parchment paper
  • Large mixing bowl
  • Whisk
  • pastry cutter
  • Spatula
  • Sharp knife or bench scraper
  • Wire rack

Method
 

Instructions
  1. Prep Your Oven and Pan: First things first, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent the scones from sticking.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Getting these well combined now ensures an even rise.
  3. Cut in the Cold Butter: Scatter the tiny pieces of very cold butter over the flour mixture. Using a pastry cutter, two knives, or just your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter bits remaining. Work quickly to keep the butter cold.
  4. Mix Wet Ingredients: In a separate, smaller bowl, whisk together the large egg, whole milk, and 2 tablespoons of heavy cream until just combined.
  5. Combine Wet and Dry: Pour the wet mixture into the dry mixture. Use a spatula to gently fold everything together until a shaggy dough begins to form. Do not overmix! A few dry spots are perfectly okay.
  6. Fold in the Strawberries: Gently fold in the quartered fresh strawberries. Be gentle here to avoid crushing the berries and turning your dough pink.
  7. Shape the Dough: Turn the dough out onto a lightly floured surface. Gently knead it just two or three times to bring it together into a cohesive ball. Pat the dough into an 8-inch circle, about 3/4-inch thick.
  8. Cut the Scones: Using a sharp knife or a bench scraper, cut the circle into 8 equal wedges, like a pizza. Carefully transfer the wedges to your prepared baking sheet, placing them about 2 inches apart.
  9. Apply Egg Wash and Sugar: In a small bowl, beat the remaining egg with 1 teaspoon of water. Lightly brush this egg wash over the tops of the scones. Sprinkle generously with the 2 tablespoons of sugar.
  10. Bake to Perfection: Bake for 16-18 minutes, or until the tops are a beautiful light golden brown and a toothpick inserted into the center comes out clean.
  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, 2 tablespoons of heavy cream, vanilla extract, and tiny pinch of salt for the glaze. Drizzle the glaze over the warm scones and serve immediately.

Notes

The two most important tips for perfect scones are to use very cold ingredients (especially butter) and to handle the dough as little as possible. Cold butter creates steam pockets in the oven, resulting in flaky layers. Minimal mixing prevents gluten development, ensuring the scones are tender and not tough.