The Ultimate Morning Treat: Strawberries and Cream Scones
Strawberries and Cream Scones are the quintessential herald of a perfect summer morning, combining the rustic charm of a flaky biscuit with the elegant sweetness of fresh fruit. There is something truly magical about the way the cold butter melts into the flour, creating delicate layers that shatter upon the first bite, only to be followed by the soft, pillowy interior infused with heavy cream. If you are looking for a breakfast that feels like a warm hug, these scones are exactly what your soul needs. They capture the essence of a sun-drenched garden party in every mouthful.
The secret to these scones lies in the balance of textures. By using fresh, peak-season strawberries, you introduce pockets of bright acidity and natural moisture that contrast beautifully with the rich, buttery crumb. Unlike many store-bought versions that can be dry or crumbly, this recipe ensures a moist, tender result every single time. Whether you are hosting a formal afternoon tea or simply want a special treat to pair with your morning coffee, these Strawberries and Cream Scones will quickly become a staple in your kitchen repertoire.
Why You’ll Love It
You will fall in love with these Strawberries and Cream Scones because they are incredibly versatile and consistently delicious. The combination of heavy cream and whole milk creates a richness that mimics the flavor of clotted cream, making the scones taste much more sophisticated than their simple preparation suggests. They are not overly sweet, which allows the natural flavor of the fresh strawberries to shine through, especially when topped with the simple vanilla glaze. If you love berry-filled treats, you should also check out The Ultimate Strawberry Cheesecake Pancakes: A Gourmet Breakfast Dream for another fruity morning delight.
Furthermore, this recipe is remarkably forgiving for beginner bakers. You don't need fancy equipment or hours of time. The dough comes together in minutes, and the baking time is short. The visual appeal of the vibrant red strawberries peeking through the golden-brown crust makes them a showstopper on any brunch table. They represent the perfect intersection of comfort food and gourmet pastry, satisfying both the heart and the palate with minimal effort.
Ingredients
To create the perfect Strawberries and Cream Scones, quality ingredients are essential. You will need 2 and 3/4 cups all-purpose flour, 1/3 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. The most important component is 1 stick (4 ounces) of unsalted butter, which must be very cold. For the wet ingredients, gather 1 large egg, 1/2 cup whole milk, and 2 tablespoons heavy cream. Of course, the star of the show is 1 cup of fresh strawberries, hulled and quartered.
Notes and Substitutions
If you find yourself without heavy cream, you can use additional whole milk, though the scones will be slightly less rich. For a deeper flavor, you could substitute the granulated sugar with light brown sugar. If strawberries are out of season, you can use other berries like blueberries or raspberries, or even try a different format like The Best Strawberry Pound Cake Recipe: Moist, Flavorful & Easy!. Always ensure your leavening agents (baking powder and soda) are fresh by checking their expiration dates; this is critical for achieving a high rise.
Equipment
You do not need an industrial kitchen to bake these scones. A large mixing bowl, a whisk for the dry ingredients, and a pastry cutter (or two forks) to work in the butter are the basics. A sharp knife for hulling strawberries and a baking sheet lined with parchment paper are also necessary. For a professional touch, a pastry brush for the egg wash is helpful but not mandatory.
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even browning.
- Step 2: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Step 3: Add the cold, tiny pieces of butter to the dry mixture. Using a pastry cutter, work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.
- Step 4: In a separate small bowl, whisk together the egg, whole milk, and 2 tablespoons of heavy cream. Pour this wet mixture into the dry ingredients and stir with a fork until just moistened.
- Step 5: Gently fold in the quartered strawberries, being careful not to crush them. Turn the dough out onto a floured surface and gently pat into a 1-inch thick circle.
- Step 6: Cut the circle into 8 wedges. Brush each scone with the egg wash (1 egg beaten with 1 teaspoon water) and sprinkle with the extra 2 tablespoons of sugar.
- Step 7: Bake for 18-22 minutes or until the tops are golden brown. While the scones cool, whisk together the glaze ingredients (powdered sugar, cream, vanilla, and salt) and drizzle over the warm scones.
Pro Tips
The number one rule for Strawberries and Cream Scones is to keep everything cold. If your hands are warm, run them under cold water before handling the dough. Cold butter is essential because it creates tiny pockets of steam as it melts in the oven, which is what gives scones their flaky texture. According to the experts at King Arthur Baking, over-mixing is the enemy of a tender scone. Once you add the liquid, work as quickly and gently as possible. If the dough feels too sticky, add a tablespoon of flour at a time, but remember that a slightly tacky dough often results in a moister scone.
Serving, Storage & Variations
Serve these Strawberries and Cream Scones warm with a dollop of clotted cream or extra butter. They are best enjoyed the day they are made. If you have leftovers, store them in an airtight container at room temperature for up to two days. To refresh them, heat them in a 350°F oven for 5 minutes. For a variation, try adding a tablespoon of lemon zest to the dry ingredients for a zesty kick, or swap the vanilla glaze for a balsamic reduction to create a sophisticated, savory-sweet profile. You can also add white chocolate chips for an even more decadent experience.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 5g |
| Carbohydrates | 45g |
| Fat | 14g |
*Disclaimer: The nutritional information provided is an estimate based on the ingredients and preparation methods described above. Individual results may vary.
Conclusion
In conclusion, these Strawberries and Cream Scones are more than just a recipe; they are a celebration of fresh ingredients and simple baking techniques. By following these steps, you can bring the joy of a gourmet bakery into your own home. The combination of tender dough, juicy berries, and sweet glaze is truly unbeatable. We hope you enjoy making and eating these as much as we do. Happy baking!
FAQs
Can I use frozen berries in Strawberries and Cream Scones?
Yes, you can use frozen berries. However, do not thaw them first, as this will bleed too much juice into the dough and make it soggy. Mix them in while still frozen.
Why are my scones tough instead of flaky?
The most common reason for tough scones is overworking the dough. Once you add the liquid, mix just until the flour is moistened. Excess kneading develops gluten, which leads to a bread-like texture rather than a flaky crumb.
How do I get the highest rise on my scones?
To get a great rise, make sure your baking powder is fresh and that your butter is ice-cold. Cold butter creates steam in the oven, which pushes the dough up, creating those signature flaky layers.
Can I make these scones ahead of time?
Absolutely! You can prepare the dough, cut the scones, and freeze them raw. When ready to eat, bake them directly from the freezer, adding 2-3 minutes to the total baking time.
Strawberries and Cream Scones
- Total Time: 40 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
A flaky, buttery scone filled with fresh strawberries and finished with a sweet cream glaze.
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 wash)
1 teaspoon water (for wash)
2 tablespoons sugar (for sprinkling)
2 tablespoons heavy cream (for glaze)
3/4 cup confectioners’ sugar (for glaze)
1 teaspoon vanilla extract (for glaze)
1/8 teaspoon salt (for glaze)
Instructions
Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 3: Use a pastry cutter to cut the cold butter into the dry ingredients until crumbly.
Step 4: In a small bowl, whisk together the egg, milk, and 2 tablespoons of cream, then add to the flour mixture.
Step 5: Gently fold in the strawberries and knead the dough slightly on a floured surface to form a disc.
Step 6: Cut into 8 wedges, brush with egg wash, and sprinkle with sugar.
Step 7: Bake for 18-22 minutes until golden, then drizzle with vanilla cream glaze once cooled slightly.
Notes
Ensure butter is ice-cold for the best texture. Do not overwork the dough or the scones will be tough.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320 kcal
- Sugar: 18g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
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