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Strawberries and Cream Scones

Irresistible Strawberries and Cream Scones for Breakfast Bliss

These Strawberries and Cream Scones bring a delightful balance of fruity sweetness and buttery richness, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: Baked Goods
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1 teaspoon Salt Enhances flavor.
  • 1 tablespoon Baking Powder Check expiration date for best results.
  • 1 teaspoon Baking Soda Works with acidic ingredients for leavening.
  • 1/4 cup Granulated Sugar Brown sugar can be substituted for a deeper flavor.
  • 1/2 cup Unsalted Butter Very cold for best texture.
  • 1 large Egg Can swap with a flax egg for a vegan option.
  • 1/2 cup Whole Milk Almond milk or oat milk can serve as dairy-free substitutes.
  • 1/4 cup Heavy Cream Can be replaced with coconut cream for non-dairy.
  • 1 cup Fresh Strawberries Provides juicy flavor.
  • 1 egg Egg Wash Beaten Egg + Water for optional golden finish.
  • 1 tablespoon Sugar for Sprinkling Coarse sugar recommended for texture.
For the Glaze
  • 1/4 cup Heavy Cream Enhances the glaze's creaminess.
  • 1 cup Confectioners’ Sugar Adjust according to preference.
  • 1 teaspoon Vanilla Extract Introduces a lovely flavor depth.
  • a pinch Salt Highlights the sweetness.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • parchment paper
  • Pastry Cutter
  • whisk
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and sugar.
  3. Cut the very cold unsalted butter into the flour mixture until it resembles coarse crumbs.
  4. In another bowl, whisk together the large egg, whole milk, and heavy cream until well blended, then pour it into the flour mixture and fold together.
  5. Gently fold in the quartered fresh strawberries.
  6. Turn the dough onto a lightly floured surface and shape into an 8-inch circle, cut into 8 wedges.
  7. Transfer the scones onto the baking sheet, brush with egg wash, and sprinkle with sugar.
  8. Bake for 18 minutes or until golden brown, then cool for 10 minutes.
  9. Whisk together the glaze ingredients and drizzle over the cooled scones.
  10. Serve warm for a delightful breakfast treat.

Nutrition

Serving: 1sconeCalories: 240kcalCarbohydrates: 34gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 400IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Ensure to chill the butter for flaky texture and avoid overmixing the dough for the best results.

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