Strawberry and Cream Scones
Indulge in the irresistible charm of these *Strawberry and Cream Scones*, a delightful fusion of buttery, flaky textures and bursts of sweet, juicy strawberries. Perfect for breakfast, brunch, or afternoon tea, these homemade scones are made with simple pantry staples like all-purpose flour, cold cubed butter, and heavy cream. The addition of fresh strawberries takes these scones to the next level, creating a fruity and tender bite in every wedge. Lightly brushed with cream and sprinkled with coarse sugar for a golden, crunchy top, they're baked to perfection in under 20 minutes. Serve them warm, topped with clotted cream or a dollop of butter, for an elegant and comforting treat that’s both timeless and fresh.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 0.5 cup Heavy cream (plus more for brushing)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Fresh strawberries (chopped)
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, two forks, or your fingertips to cut the butter into the mixture until it resembles coarse crumbs.
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir until the dough just comes together, being careful not to overwork it.
Fold the chopped fresh strawberries into the dough, evenly distributing them throughout.
Turn the dough out onto a lightly floured surface and gently press it into a disk about 1-inch thick. Use a sharp knife or bench scraper to cut the disk into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them apart. Brush the tops with a little heavy cream and sprinkle with coarse sugar, if using.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown on top.
Remove from the oven and let the scones cool slightly on the baking sheet before transferring them to a wire rack.
Serve warm with clotted cream, butter, or additional fresh strawberries, if desired.
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 339 mg | 15% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 10.9 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 72 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
