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Strawberry Cream Scones Recipe

Strawberry Cream Scones. Easy & Delicious!


  • Author: Cori Horton
  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Total Time: 40 mins
  • Yield: 8 1x

Description

We could all use a little joy these days, and these Strawberry Cream Scones are a joy to make. Easy & Delicious! We love easy & delicious!! The perfect companion for your afternoon tea, or morning brunch.


Ingredients

Scale
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup granulated sugar
  • ½ cup salted butter, VERY cold and cut into small cubes (see method below)
  • 1 large egg
  • 1/2 cup whole milk
  • 2 tablespoons heavy cream (35%)
  • 1 cup fresh strawberries, hulled & quartered

___ For egg wash ___

  • 1 large egg, beaten
  • 1 teaspoon water
  • 2 tablespoons coarse sugar, for sprinkling

___ For glaze ___

  • 1 tablespoons heavy cream
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • Tiny pinch of salt (1/8 teaspoon or less)

Instructions

  1. Pre-heat oven 400⁰ f (200⁰C). Line a baking sheet with parchment paper and reserve until needed.
  2. In a small bowl whisk together egg wash: egg and water and reserve, cold.
  3. In a large bowl add flour, salt, baking powder, baking soda and sugar then whisk to combine.
  4. Cut in ice cold butter. Technique 1: two knives to chop and press the butter into the flour. Technique 2: add dry ingredients into your food processor and pulse in the butter cubes, two or three at a time. Technique 3: add butter to dry ingredients then, work it with the tips of your fingers, pressing and rubbing the butter into the flour. (This is my preferred method. This way I can feel any remaining lumps of butter. You can never go wrong with old school technique!) The result should be a course, sand-like texture.
  5. Add milk & cream to scone dry base. Use your hands or a wooden spoon to begin to press your dough together. While the dough is still slightly dry, add your strawberries to dough. Gently press to combine into a rough mass.
  6. Turn out raggy dough onto a floured surface. Lightly ‘knead’ to form flat disk, about 1 inch thick. If dough seems too dry dampen hands with water and lightly press it into shape. Cut into eight equal(ish) pieces.
  7. Gently transfer cut scones to waiting prepared baking sheet. Brush with waiting egg wash with a pastry bush. Sprinkle liberally with coarse sugar. Pop those bad-boys in the pre-heated 400⁰ f (200⁰C) and bake for 15 – 18 minutes, or until lightly browned.
  8. Remove and cool on rack. Meanwhile add icing sugar, cream, vanilla and a dash of salt into another small bowl and stir vigorously with a spoon until smooth. When cool, drizzle with glaze. Serve. Listen to everyone rave. Pat yourself on the back and say “Well, that was EASY… and DELICIOUS!”

Notes

FYI: a “cup” is a relative term for strawberries. Maybe a little OVER a cup – a cup-ish!

  • Category: Breakfast
  • Cuisine: English