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–+ servings
Strawberries and Cream Scones

Strawberries and Cream Scones: A Sweet Morning Indulgence

Enjoy the delightful flavors of Strawberries and Cream Scones, a perfect sweet treat for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 43 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free version
  • 1 teaspoon salt enhances flavor
  • 2 teaspoons baking powder acts as a leavening agent
  • 1/2 teaspoon baking soda works with baking powder to help scones rise
  • 2 tablespoons granulated sugar adds sweetness
  • 1/2 cup unsalted butter (very cold) keep it cold to avoid melting
  • 1 large egg can be replaced with a flax egg for a vegan option
  • 1/4 cup whole milk substitute with dairy-free milk for a vegan option
  • 1/4 cup heavy cream adds richness
  • 1 cup fresh strawberries (hulled and quartered) ripe strawberries yield the best results
For the Topping
  • 1 egg beaten egg for egg wash
  • 1 teaspoon water mix with beaten egg for egg wash
  • 2 tablespoons sugar for sprinkling
For the Glaze
  • 1/4 cup heavy cream used to create glaze
  • 1 cup confectioners’ sugar sweetens the glaze
  • 1 teaspoon vanilla extract provides aromatic touch
  • 1 pinch salt balances sweetness

Equipment

  • Baking sheet
  • Mixing bowls
  • Whisk
  • Pastry cutter
  • Rubber spatula
  • Sharp knife

Method
 

Baking Instructions
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and sugar.
  3. Cut the cold butter into small cubes and blend it into the flour mixture until it resembles coarse meal.
  4. Whisk together the egg, milk, and heavy cream in a separate bowl and then pour into the flour mixture.
  5. Fold in the fresh strawberries gently.
  6. Transfer the dough to a floured surface and knead gently no more than 3-5 times.
  7. Pat the dough into an 8-inch circle and cut into 8 wedges, placing them on the baking sheet.
  8. Brush the tops with an egg wash and sprinkle with sugar. Bake for about 18 minutes.
  9. Allow to cool for 10 minutes before glazing. Mix glaze ingredients and drizzle over scones.

Nutrition

Serving: 1sconeCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Enjoy fresh or freeze unbaked dough for future baking.

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