These strawberries and cream scones are fluffy and tender and just slightly sweet and tart. Filled with fresh strawberries and topped with a creamy glaze, these scones are so easy to make and perfect for spring! Pin it for Later »
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.
Amount Per Serving: Calories: 400