Classic and crumbly, Strawberries and Cream Scones are a delightful treat perfect for breakfast or tea time. These scones are incredibly easy to make and feature fresh strawberries combined with a rich vanilla cream topping. Whether you’re hosting a brunch or enjoying a quiet afternoon at home, these scones will impress everyone at the table.
Why You’ll Love This Recipe
- Quick to Make: This recipe takes only 30 minutes from start to finish, making it ideal for busy mornings.
- Fresh Flavor: The combination of juicy strawberries and creamy glaze makes every bite burst with flavor.
- Versatile Serving Options: Serve these scones warm with tea, as part of a brunch spread, or simply as a sweet snack throughout the day.
- Perfect for Any Occasion: Whether it’s a holiday gathering or a casual weekend breakfast, these scones fit right in.
- Kid-Friendly: Even those who claim not to like scones will enjoy this delicious version!
Tools and Preparation
Before diving into the baking process, gather your tools. Having everything ready will make your experience smooth and enjoyable.
Essential Tools and Equipment
- Mixing bowls
- Whisk
- Pastry cutter or forks
- Rubber spatula
- Parchment paper
- Baking sheet
Importance of Each Tool
- Mixing bowls: Essential for combining dry ingredients and mixing wet ingredients without spills.
- Pastry cutter or forks: Helps incorporate cold butter into flour, creating that desired crumbly texture.
- Rubber spatula: Perfect for folding in delicate ingredients like strawberries without mashing them.
Ingredients
Classic and crumbly fresh strawberry scones topped with vanilla cream. Even scone haters LOVE these.
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
– 1 teaspoon water
– 2 tablespoons sugar, for sprinkling
– 2 tablespoons heavy cream
– 3/4 cup confectioners’ sugar
– 1 teaspoon vanilla extract
– Tiny pinch of salt (1/8 teaspoon or less)
How to Make Strawberries and Cream Scones
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set it aside.
Step 2: Prepare Dry Ingredients
In a large bowl, combine the following:
All-purpose flour
Salt
Baking powder
Baking soda
Granulated sugar
Mix well until everything is evenly combined.
Step 3: Incorporate Butter
Cut the cold butter into small cubes. Then work it into the flour mixture using your fingers, two forks, or a pastry cutter until it resembles coarse meal.
Step 4: Mix Wet Ingredients
In a small bowl, whisk together:
Large egg
Whole milk
Heavy cream
Add this mixture to the flour-butter blend. Use a fork to stir everything together until just moistened.
Step 5: Fold in Strawberries
Gently fold in the quartered strawberries using a rubber spatula. Don’t worry if some berries break up slightly; it’s part of the charm!
Step 6: Shape Dough
Transfer the loose dough onto a clean, floured work surface. Shape it into an 8-inch circle. You may need to knead the dough slightly to achieve a workable texture.
Step 7: Cut Scones
Cut the dough into 8 wedges. Carefully transfer each wedge to your prepared baking sheet, placing them about 2 inches apart.
Step 8: Brush with Egg Wash
Lightly brush each scone with the beaten egg wash. Sprinkle sugar over the tops for added sweetness and crunch.
Step 9: Bake Scones
Bake in the preheated oven for about 18 minutes or until they are light golden brown on top.
Step 10: Cool Scones
Allow the scones to cool on the baking sheet for around 10 minutes while you prepare your glaze.
For the glaze:
Step 11: Make Glaze
In a small bowl whisk together:
Heavy cream
Confectioners’ sugar
Vanilla extract
Tiny pinch of salt
Drizzle over semi-warm scones before serving immediately.
Now you have delicious Strawberries and Cream Scones that are sure to delight!
How to Serve Strawberries and Cream Scones
Serving Strawberries and Cream Scones can elevate your breakfast or brunch experience. These delightful scones are best enjoyed fresh but can be paired with various accompaniments to enhance their flavor.
With Fresh Berries
- Add a mix of fresh berries like blueberries, raspberries, or blackberries to complement the strawberry flavor and add a pop of color.
With Clotted Cream
- Spread clotted cream on each scone for an indulgent treat that adds a rich, buttery flavor.
With Whipped Cream
- Top the scones with a dollop of whipped cream to create a light and airy texture that pairs perfectly with the strawberries.
With Lemon Curd
- Serve with lemon curd for a tangy contrast that brightens the sweetness of the scones.
With Tea or Coffee
- Pair your scones with a warm cup of tea or coffee for a comforting beverage option that balances the sweet flavors.
How to Perfect Strawberries and Cream Scones
To ensure your Strawberries and Cream Scones turn out perfect every time, consider these helpful tips.
- Use cold butter: Keeping the butter very cold helps create flaky layers in the scone.
- Don’t overmix: Mix just until combined; overworking the dough can lead to tough scones.
- Chill before baking: Allow the shaped dough to chill in the fridge for 15 minutes before baking for better texture.
- Use fresh strawberries: Fresh, ripe strawberries provide the best flavor; frozen berries may make the dough soggy.
- Bake immediately: For optimal rise, bake the scones right after shaping them.
- Store properly: If you have leftovers, store them in an airtight container to maintain freshness.
Best Side Dishes for Strawberries and Cream Scones
Enhance your serving experience with these delightful side dishes that pair wonderfully with Strawberries and Cream Scones.
- Fruit Salad: A mix of seasonal fruits adds freshness and brightness to your meal.
- Yogurt Parfait: Layer yogurt with granola and more fresh berries for a creamy complement.
- Eggs Benedict: The richness of poached eggs on an English muffin provides a savory balance to sweet scones.
- Savory Cheese Platter: Include a selection of cheeses that contrast nicely with sweet flavors, such as sharp cheddar or brie.
- Mini Quiches: These bite-sized treats can be filled with veggies or meats, offering savory options alongside sweet scones.
- Pancakes or Waffles: Serve fluffy pancakes or waffles drizzled with syrup for added sweetness.
Common Mistakes to Avoid
Making Strawberries and Cream Scones can be a delightful experience, but there are common pitfalls to avoid. Here are some mistakes that could affect your scone-making journey.
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Using warm butter: Using melted or warm butter will lead to dense scones instead of light and flaky ones. Always ensure your butter is very cold before cutting it into the flour mixture.
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Overmixing the dough: Mixing too much can make your scones tough. Stir until just combined; it’s okay if there are a few lumps.
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Not measuring flour correctly: Too much flour can ruin the texture. Use the spoon-and-level method for accurate measurements rather than scooping directly from the bag.
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Skipping the egg wash: An egg wash adds a beautiful golden color to your scones. Don’t skip this step; it enhances both appearance and flavor.
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Ignoring oven temperature: Baking at the wrong temperature can affect cooking time and texture. Make sure your oven is preheated properly before baking your scones.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container: This keeps them fresh for up to 3 days.
- Separate layers with parchment paper: This prevents sticking if you have multiple layers in one container.
Freezing Strawberries and Cream Scones
- Wrap each scone individually: Use plastic wrap or aluminum foil to avoid freezer burn.
- Store in a freezer-safe bag or container: They can last up to 3 months in the freezer.
Reheating Strawberries and Cream Scones
- Oven: Preheat to 350°F (175°C) and bake for about 10 minutes until warmed through.
- Microwave: Heat each scone for about 15-20 seconds for quick warming; avoid overheating as they can become chewy.
- Stovetop: Place on a skillet over low heat for 2-3 minutes, flipping occasionally until warmed.
Frequently Asked Questions
How do I make Strawberries and Cream Scones from scratch?
To make Strawberries and Cream Scones from scratch, follow the recipe carefully by combining dry ingredients, cutting in cold butter, mixing in wet ingredients, and folding in strawberries gently before shaping and baking.
Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries, but be sure to thaw them first and drain excess moisture to prevent making the dough too wet.
What can I substitute for heavy cream?
If you don’t have heavy cream on hand, you can use half-and-half or whole milk mixed with a bit of melted butter as a substitute in the glaze.
How long do Strawberries and Cream Scones last?
When stored properly, Strawberries and Cream Scones will last about 3 days in the refrigerator or up to 3 months in the freezer.
Can I customize my Strawberries and Cream Scones?
Absolutely! You can add chocolate chips, nuts, or even swap strawberries for other fruits like raspberries or blueberries for a different flavor twist.
Final Thoughts
These Strawberries and Cream Scones are not only delicious but also versatile enough for any occasion. Whether served at breakfast, brunch, or high tea, they are sure to impress. Feel free to customize with different fruits or toppings to suit your taste. Try making them today!
Strawberries and Cream Scones
- Total Time: 33 minutes
- Yield: About 8 scones 1x
Description
Indulge in the delightful flavors of Strawberries and Cream Scones, a perfect treat for breakfast or tea time. These scones combine the sweetness of fresh strawberries with a rich vanilla cream glaze, creating an irresistible experience that’s sure to impress. With just 30 minutes from start to finish, this quick and easy recipe makes it simple to enjoy a bakery-quality snack at home. Whether you’re hosting a brunch or simply treating yourself, these crumbly scones will bring joy to any occasion. Serve them warm with clotted cream, whipped cream, or alongside fresh berries for an extra burst of flavor.
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
- 1 large egg
- 1/2 cup whole milk
- 1 cup fresh strawberries, hulled and quartered
- For the glaze: heavy cream, confectioners’ sugar, vanilla extract
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, salt, baking powder, baking soda, and sugar.
- Cut in cold butter until mixture resembles coarse crumbs.
- In another bowl, whisk together egg, milk, and heavy cream; add to dry ingredients until just moistened.
- Gently fold in strawberries.
- Shape dough into an 8-inch circle and cut into wedges; transfer to the prepared baking sheet.
- Brush with beaten egg wash and sprinkle with sugar.
- Bake for about 18 minutes until golden brown; cool slightly before glazing.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 8g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
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