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Strawberries And Cream Scones Recipe

Strawberries And Cream Scones Recipe

Bake warm Strawberries And Cream Scones Recipe for tender, flaky scones with bright strawberry pockets and a glossy vanilla glaze.

Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Yield8

Ingredients

Instructions

Step 1: Preheat and prepare the pan

Preheat the oven to 400°F and line a large baking sheet with parchment paper; set it aside so it’s ready when the dough is shaped. This first quiet step frees you to focus on textures and timing—parchment laid flat, edge clean, a lightly floured corner of your work surface reserved for shaping later.

Step 2: Combine the dry ingredients

In a large bowl whisk together the all-purpose flour, salt, baking powder, baking soda, and granulated sugar until the mixture looks uniform and powdery. Take a moment to notice the fine sand-like texture and the way the powders hold little ridges when stirred; this is the structural base for flaky scones.

Step 3: Cut the cold butter into the dry mix

Cut the very cold, cubed unsalted butter into the dry mix using your fingers, two forks, or a pastry cutter. Work quickly until the mixture resembles a coarse meal with visible pea-sized butter pieces and a sandy crumb—those tiny butter bits are what create layers and tender flakiness when baked.

Step 4: Whisk the wet ingredients and combine

In a small bowl whisk the large egg with the whole milk and two tablespoons of heavy cream until smooth. Pour the wet mixture into the flour-and-butter bowl and use a fork to stir everything together just until moistened; stop when the dough holds together but still looks slightly shaggy and uneven.

Step 5: Fold in the strawberries gently

Add the hulled, quartered fresh strawberries and, using a rubber spatula, fold them gently into the dough. Expect some berries to smear and leave bright red streaks—this is fine and visually appealing; keep the folding light so you retain berry pockets without turning the dough overly wet.

Step 6: Turn out and shape into a disk

Empty the loose dough onto a clean, lightly floured work surface and shape it into an 8-inch circle, kneading only a few times to bring it together. The surface should show scattered bits of fruit and a dusting of flour, the dough’s edge slightly ragged but cohesive—this disk is the exact shape you will cut into wedges for baking.


Step 7: Cut into wedges and arrange for baking

Cut the dough disk into eight equal wedges and carefully transfer each wedge to the prepared parchment-lined baking sheet, spacing them about 2 inches apart so they can rise and brown evenly. Keep the wedges triangular and rustic—don’t overwork their edges.

Step 8: Egg wash and sugar topping

Lightly brush each scone with the beaten egg mixed with a teaspoon of water, then sprinkle the tops with the tablespoon or two of granulated sugar for a crunchy, sparkling finish. The wash helps the exterior turn a warm golden brown.

Step 9: Bake until light golden

Bake the scones for about 18 minutes, watching for a light golden-brown exterior and small fissures along the sides. The finished texture should feel firm on the outside but yield slightly to the touch, with visible browned edges and hints of seared strawberry where berries poked through.

Step 10: Cool briefly and prepare the glaze

Allow the scones to cool for about 10 minutes on the baking sheet so the crumb sets. While they cool, whisk together the glaze: heavy cream, confectioners’ sugar, vanilla extract, and a tiny pinch of salt until thick and glossy—adjust the cream to reach a pourable but substantial consistency.

Step 11: Glaze and serve

Drizzle the thick, glossy vanilla glaze over semi-warm scones so it clings and pools slightly on the plate; arrange a few fresh strawberry wedges alongside for color and freshness. Serve at once while the exterior is still slightly crisp and the interior warm and tender.


Notes