Strawberries and Cream Scones Overview
Strawberries and cream scones are a fluffy and tender quick bread, which means chemical leavening is used to make them rise. This makes scones one of the quickest and easiest pastries to make.
These fresh strawberry scones turn out puffy and flaky with a sweet and slightly tart flavor from the strawberries. I love the contrast of the rich buttery flavor against the bright flavors of the strawberries.
How to Make Strawberries and Cream Scones
- Step 1: Whisk together the dry ingredients
- Step 2: Cut the cold butter throughout the flour mixture.
- Step 3: Stir in the chopped fresh strawberries.
- Step 4: Whisk together the cream and egg.
- Step 5: Stir the wet ingredients into the dry ingredients until just combined.
- Step 6: Knead the dough a few times and pat out into an 9″ (23 cm) circle.
- Step 7: Cut the dough into 8 triangles.
- Step 8: Transfer the scones to a parchment lined baking sheet and brush the tops with cream.
- Step 8: Bake the scones until golden brown.
- Step 9: Pour the glaze over the cooled scones.
Tips, Tricks, & Techniques
- It is essential that the butter, cream, and egg are very cold for this recipe. When the cold scones hit the hot oven, moisture will quickly evaporate off of them and create the flaky texture.
- I like to add some lemon zest into these scones because it brightens up the flavor. This is optional though, and could be replaced with vanilla extract if you preferred.
- Once the liquid is added into the scones, handle the dough very gently. Knead it a few times but then handle the dough as little as possible. This will keep the scones very light and tender.
Strawberry and Cream Scones Ingredient Functions
- All-Purpose Flour is the main structure of the scones. It has a moderate amount of protein in it which gives the scones the proper texture.
- Baking Powder is the chemical leavening for the scones and makes them rise.
- Salt balances the flavors of the baked goods.
- Sugar slightly sweetens the scones.
- Butter coats the flour acting as a barrier for gluten development. It also creates pockets of fat in the dough which will create flakiness when baked.
- Cream is the main moisture in the scone and adds richness.
- Egg helps bind the dough together and helps it rise more as well.
- Lemon Zest flavors the scones and can be left out if desired or replaced with vanilla extract.
- 2 cups (8.5 oz, 238 gr) all-purpose flour
- 1/2 cup (3.5 oz, 98 gr) granulated sugar
- 1 TBSP baking powder
- 3/4 tsp Morton kosher salt (use 1 1/2 tsp if using Diamond Kosher)
- 6 TBSP (3 oz, 84 gr) very cold unsalted butter, cut into small cubes
- 1 cup (about 6 oz, 168 gr) strawberries, rinsed and diced
- 1 large egg, cold
- 1 tsp lemon juice (optional, helps the strawberry flavor pop)
- 1 tsp lemon zest (optional or replace with vanilla extract)
- 1/2 cup (4 fl oz, 118 ml) heavy cream, cold
- 1/2 cup (4 fl oz, 118 ml) heavy cream, cold
- 1 cup (126 gr) powdered, confectioners, or icing sugar
- 2-4 TBSP (30-59 ml) milk (or lemon juice for a more tart scone)
- 1 tsp vanilla extract (omit if making lemon glaze)
- Preheat the oven to 425 F (218 C).
- Mix Dry Ingredients: In a large bowl whisk together the flour, sugar, baking powder, and salt until well combined.
- Cut in Fat: Add the pieces of cold butter to the bowl and cut it into the flour mixture using a pastry cutter or a fork until the texture of coarse meal. Add the strawberries into the bowl and toss to combine.
- Add the Liquid: Lightly whisk together the heavy cream, egg, and lemon juice. Pour the liquid mixture into the bowl and stir with a rubber spatula or spoon until just combined.
- Fold & Shape: Turn the dough out onto a lightly floured counter top. With floured hands, gently pat out the dough to about 1" thick. Fold the dough in half and then turn it 90 degrees. Pat out and fold again about 5 more times. Be very gently with the dough here. Pat the dough out to an 8 or 9 inch circle (about 1 inch thick) and cut it into 8 triangle shaped pieces.
- Gently transfer the scones onto a parchment paper or silicone baking mat lined baking sheet. Brush lightly with cream.
- Bake at 425 F (218 C) for 14-16 minutes until golden brown.
- Make the Glaze: Whisk together the powdered sugar with enough liquid to create a pourable glaze.
- Store leftovers completely cooled in an airtight container for up to 2 days or wrap cooled scones in plastic wrap and store in the freezer for up to 3 months. Refresh in the oven at 325 F (162 C) until warmed through.
Amount Per Serving: Calories: 400