Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Strawberries and Cream Scones

Strawberries and Cream Scones: 5 Easy Steps to Bakery-Style Perfection


  • Author: Casey Morgan
  • Total Time: 40 minutes
  • Yield: 8 scones 1x
  • Diet: Vegetarian

Description

These Strawberries and Cream Scones are tender, buttery, and packed with juicy fresh strawberries. Finished with a sweet vanilla glaze, they have a flaky bakery-style texture that’s perfect for breakfast, brunch, afternoon tea, or a delightful homemade treat.


Ingredients

Scale

Ingredients

For the Scones

  • 2 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 2/3 cup heavy cream
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, diced

For the Vanilla Glaze

  • 1 cup powdered sugar
  • 23 tbsp heavy cream or milk
  • 1/2 tsp vanilla extract

Instructions

Instructions

  1. Preheat the oven: Heat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the dough: In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Add the wet ingredients: Whisk together the heavy cream, egg, and vanilla. Stir into the dry ingredients just until combined, then gently fold in the diced strawberries.
  4. Shape the scones: Turn the dough onto a lightly floured surface, form it into an 8-inch circle about 1 inch thick, and cut into 8 wedges. Place the wedges on the prepared baking sheet.
  5. Bake and glaze: Bake for 18–22 minutes, or until lightly golden. Cool slightly, then whisk together the glaze ingredients and drizzle over the warm or cooled scones.

Notes

Keep the butter very cold for the flakiest texture. Pat the strawberries dry before folding them into the dough to prevent excess moisture. These scones are best enjoyed the day they’re baked but can be stored in an airtight container for up to 2 days.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: British

Nutrition

  • Serving Size: 1 scone
  • Calories: 340
  • Sugar: 17g
  • Sodium: 240mg
  • Fat: 17g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 65mg

Keywords: strawberries and cream scones, bakery style scones, strawberry scones, homemade scones, fresh strawberry breakfast, vanilla glazed scones

SLOWCROCKPOT

Passionate about the art of eating well, I invite you to travel with me through my SlowCrockPot. Whether they are inspired by my travels or my childhood memories, they all have one thing in common: a taste for authenticity.

Contact

2312 Lincoln Street, London, EN3 W15

Call Us: +1-400-232-4545

[email protected]