Classic and crumbly Strawberries and Cream Scones topped with vanilla cream are a delightful treat for any occasion. Whether you’re serving them for breakfast, brunch, or a special tea party, these scones will impress everyone. The combination of fresh strawberries and rich cream creates a burst of flavor that even scone haters will love. Enjoy these delicious pastries warm from the oven or at room temperature—either way, they are sure to be a hit!
Why You’ll Love This Recipe
- Easy to Make: These scones come together quickly, making them perfect for busy mornings or last-minute gatherings.
- Fresh Flavor: The juicy strawberries add a vibrant taste that elevates these scones beyond the ordinary.
- Versatile Serving Options: Serve them plain, with cream, or as part of an afternoon tea spread; they’re great for any event.
- Crowd Pleaser: Even those who typically shy away from scones are bound to enjoy these delightful treats.
- Customizable: Feel free to substitute other fruits or add nuts for a unique twist on this classic recipe.
Tools and Preparation
Before diving into the recipe, gather your tools and prepare your workspace. Having everything ready makes the cooking process smoother and more enjoyable.
Essential Tools and Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Rubber spatula
- Pastry cutter (or forks)
- Measuring cups and spoons
Importance of Each Tool
- Baking sheet: Provides a stable surface for baking the scones evenly.
- Parchment paper: Prevents sticking and makes cleanup easier.
- Mixing bowls: Essential for combining ingredients without mess.
- Rubber spatula: Perfect for folding in delicate ingredients like strawberries without breaking 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: Mix Dry Ingredients
In a large bowl, combine:
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.
Mix well until all the dry ingredients are fully incorporated.
Step 3: Incorporate Butter
Cut the butter into small cubes. Work it into the flour mixture using your fingers, two forks, or a pastry cutter until it resembles coarse meal.
Step 4: Combine Wet Ingredients
In a small bowl, whisk together:
1 large egg,
1/2 cup whole milk,
2 tablespoons 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:
1 cup fresh strawberries (hulled and quartered)
Use a rubber spatula. Don’t worry if some berries break up during this process; it’s part of the charm.
Step 6: Shape Dough
Turn the loose dough out onto a clean, floured work surface. Shape it into an approximately eight-inch circle. You may need to knead it gently a few times to achieve a workable texture.
Step 7: Cut Scones
Cut the dough into eight wedges. Carefully transfer them to your prepared baking sheet, placing each scone about two inches apart.
Step 8: Brush with Egg Wash
Lightly brush each scone with the beaten egg wash made from one large egg mixed with one teaspoon of water. Sprinkle sugar on top of each scone for added sweetness.
Step 9: Bake
Bake in the preheated oven for approximately eighteen minutes or until they are light golden brown.
Step 10: Cool & Prepare Glaze
Allow the scones to cool on the baking sheet for ten minutes. Meanwhile, prepare your glaze by whisking together:
Two tablespoons heavy cream,
Three-fourths cup confectioners’ sugar,
One teaspoon vanilla extract,
A tiny pinch of salt (about an eighth teaspoon).
Drizzle this mixture over semi-warm scones before serving immediately.
How to Serve Strawberries and Cream Scones
Strawberries and cream scones are delightful for breakfast or brunch. They can also make a wonderful afternoon treat. Here are some creative serving suggestions to enhance your experience.
With Fresh Berries
- Serve your scones with extra fresh strawberries on the side for a fruity burst with every bite.
- Include a mix of blueberries and raspberries to add variety and color to your plate.
Accompanied by Clotted Cream
- Pair the scones with rich clotted cream for an indulgent twist that complements the strawberries beautifully.
- Add a drizzle of honey for sweetness that enhances the flavors of both the cream and the scones.
With Tea or Coffee
- Enjoy these scones with a cup of Earl Grey or chamomile tea to balance their sweetness.
- A rich coffee, like an espresso or cappuccino, can also provide a pleasant contrast to the soft texture of the scone.
Topped with Whipped Cream
- Lightly whip some heavy cream and dollop it on top of each scone for added richness.
- Mix in a touch of vanilla extract for flavor, making it a perfect match with the strawberries.
As Part of a Brunch Spread
- Include strawberries and cream scones in a larger brunch spread alongside quiches or savory pastries.
- They make excellent finger foods, so cut them into smaller pieces for easy sharing.
Drizzled with Glaze
- For an extra touch, drizzle the glaze made from confectioners’ sugar over warm scones just before serving.
- This sweet addition enhances both texture and flavor, making each bite irresistible.
How to Perfect Strawberries and Cream Scones
To achieve perfect strawberries and cream scones, consider these helpful tips:
- Use cold butter: Cold butter creates flaky layers in the scone. Make sure it’s very cold before cutting it into the flour mixture.
- Don’t overmix: Mix just until combined. Overworking the dough can lead to tough scones instead of light and fluffy ones.
- Use ripe strawberries: Sweet, ripe strawberries not only add flavor but also moisture. Choose berries that are fragrant and vibrant in color.
- Chill before baking: If time permits, chill the shaped dough in the refrigerator for about 15 minutes before baking. This helps maintain their shape during baking.
- Bake on parchment paper: This prevents sticking and allows for even cooking. It’s an easy cleanup trick too!
- Adjust baking time based on size: If you decide to make smaller or larger scones, keep an eye on them while baking to ensure they do not overcook or undercook.
Best Side Dishes for Strawberries and Cream Scones
Pairing side dishes with strawberries and cream scones can elevate your meal. Here are some great options:
- Fruit Salad: A refreshing mix of seasonal fruits adds brightness alongside your scone’s richness.
- Yogurt Parfait: Layer yogurt with granola and berries for a creamy complement that contrasts nicely with the texture of the scone.
- Scrambled Eggs: Lightly seasoned scrambled eggs provide protein that balances out the sweetness of your treat.
- Cheese Platter: Offer mild cheeses like brie or goat cheese; they pair wonderfully with fruit flavors without overwhelming them.
- Savory Muffins: Serve muffins made from cheese or herbs as a savory option that balances out your sweet choice.
- Vegetable Quiche: A slice of vegetable quiche offers heartiness while still keeping things deliciously light overall.
- Honey Glazed Carrots: Their slight sweetness will align well with your desserts while adding a hint of earthiness to the table.
- Mini Croissants: These buttery pastries can provide flaky goodness without taking away from your main focus—scones!
Common Mistakes to Avoid
Making Strawberries and Cream Scones can be a delightful experience, but there are a few common pitfalls to watch out for.
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Using room temperature butter: Cold butter is essential for flaky scones. Make sure your butter is very cold and cut into tiny pieces before adding it to the dry ingredients.
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Overmixing the dough: Mixing too much can lead to tough scones. Combine the ingredients until just moistened, being careful not to overwork the dough.
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Not measuring flour correctly: Too much flour can make your scones dry. Use the spoon-and-level method for measuring flour to get it just right.
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Skipping the egg wash: The egg wash helps create a beautiful golden crust. Don’t forget to brush each scone with the egg wash before baking.
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Baking on an ungreased sheet: Ensure you line your baking sheet with parchment paper. This prevents sticking and makes cleanup easier.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Place parchment paper between layers if stacking to prevent sticking.
Freezing Strawberries and Cream Scones
- Wrap individual scones in plastic wrap or aluminum foil.
- Store in an airtight freezer bag for up to 2 months for best quality.
Reheating Strawberries and Cream Scones
-
Oven: Preheat to 350°F (175°C). Place scones on a baking sheet and heat for about 10 minutes until warm.
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Microwave: Heat one scone at a time on high for about 15-20 seconds. Be cautious not to overheat as they can become tough.
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Stovetop: Use a skillet over low heat. Cover with a lid and warm for about 5 minutes, flipping halfway through.
Frequently Asked Questions
Here are some common questions regarding making Strawberries and Cream Scones.
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw them first and drain any excess liquid before adding them to the dough.
How do I know when my scones are done?
Your scones are ready when they turn light golden brown on top and feel firm when gently pressed with a fingertip.
What can I use instead of heavy cream in the glaze?
You can substitute heavy cream with half-and-half or whole milk, but the glaze may be thinner.
Can I add other fruits or flavors?
Absolutely! Feel free to customize your scones by adding blueberries, raspberries, or even chocolate chips along with your strawberries.
Final Thoughts
These Strawberries and Cream Scones are perfect for breakfast or afternoon tea. Their crumbly texture paired with fresh strawberries offers a delightful treat anyone can enjoy. Try customizing them with different fruits or flavors according to your preference! Enjoy experimenting in your kitchen!
Strawberries and Cream Scones
- Total Time: 33 minutes
- Yield: Makes approximately 8 servings 1x
Description
Indulge in the delightful taste of Strawberries and Cream Scones, a classic treat perfect for any occasion. These crumbly scones, enriched with fresh strawberries and topped with a velvety vanilla cream glaze, are sure to impress even the most discerning palates. Whether served warm for breakfast, during an afternoon tea, or as a sweet treat at brunch, these scones combine the sweetness of strawberries with the richness of cream for an unforgettable flavor experience. Easy to prepare and versatile enough for any gathering, they can be enjoyed plain or dressed up with extra toppings. Your friends and family will love them!
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
- 4 ounces unsalted butter (very cold)
- 1 large egg
- 1/2 cup whole milk
- 2 tablespoons heavy cream
- 1 cup fresh strawberries (hulled and quartered)
- Glaze: 3/4 cup confectioners' sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat 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 meal.
- In another bowl, whisk the egg, milk, and heavy cream; then add to dry ingredients until just moistened.
- Gently fold in strawberries using a rubber spatula.
- Turn dough onto floured surface; shape into an eight-inch circle and cut into wedges.
- Transfer to the 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 scone
- Calories: 210
- Sugar: 6g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 36mg
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