Go Back
Strawberries and Cream Scones

Strawberries and Cream Scones

This recipe for strawberries and cream scones creates an incredibly tender, buttery scone studded with juicy pockets of fresh strawberries. Topped with a simple vanilla glaze, these scones are a luxurious yet easy-to-make treat. The key to their perfect, melt-in-your-mouth texture is using very cold ingredients and handling the dough as little as possible.
Print Recipe Pin Recipe
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
  • 1/3 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 small cubes
  • 1 cup fresh strawberries, hulled and quartered
  • 1 large egg, cold
  • 1/2 cup whole milk, cold
  • 2 tablespoons heavy cream, cold
  • 1 large egg, beaten
  • 1 teaspoon water
  • 2 tablespoons sugar, for sprinkling
  • 3/4 cup confectioners' sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Equipment

  • large baking sheet
  • Parchment paper
  • Large bowl
  • Whisk
  • pastry cutter
  • Spatula
  • Sharp knife
  • bench scraper
  • Wire rack
  • box grater

Method
 

Instructions
  1. Prep Your Station: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper so the scones don't stick.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Getting these well-mixed now ensures an even rise.
  3. Cut in the Butter: Scatter the small, very cold cubes of butter over 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 butter pieces remaining. Work quickly to prevent the butter from melting.
  4. Mix Wet Ingredients: In a separate small bowl, whisk together the cold egg, whole milk, and heavy cream until just combined.
  5. Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Use a spatula to gently mix until a shaggy dough begins to form. It's crucial not to overmix here; stop as soon as most of the flour is moistened.
  6. Fold in the Strawberries: Gently fold in the quartered strawberries. Be gentle to avoid crushing them and staining the dough completely 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-inch thick.
  8. Cut the Scones: Using a sharp knife or 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. Add the Topping: In a small bowl, whisk the remaining egg with 1 teaspoon of water to create an egg wash. Lightly brush the tops of the scones with the egg wash, then sprinkle them generously with the remaining 2 tablespoons of sugar. This creates a beautiful, crunchy top.
  10. Bake to Perfection: Bake for 15-18 minutes, or until the tops are a lovely 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, heavy cream, vanilla, and salt for the glaze. Drizzle the glaze over the warm scones before serving.

Notes

The most important tip is to use very cold butter and other ingredients to create a light, flaky texture. A helpful trick is to grate frozen butter directly into the flour. Do not overwork the dough; mix only until it just comes together to avoid tough scones. Pat strawberries dry to prevent excess moisture. When cutting, press straight down without twisting to ensure a good rise. Scones are best the day they are made but can be stored in an airtight container for up to 2 days. They can also be frozen, either baked or unbaked.