These Strawberries and Cream Scones are perfect sweet treat for any brunch! Use summer fresh or even frozen strawberries to enjoy these all year long!
Isn't it wonderful all of the socially acceptable ways there are to eat dessert for breakfast? Like pancakes! They are literally pan fried cakes smothered in syrup. Scones? They're basically a single serving biscuit-esq pastry. Which is what makes them so delightful! These Strawberries and Cream Scones with a simple sweet glaze just scream brunch and mimosas! Perfect for fresh picked summer strawberries, or a Valentine's Day or Mother's Day treat!
It's a pretty basic scone recipe, but with a delicious strawberries and cream touch!
- For the Dough - Flour, baking soda, salt, sugar, and butter.
- Milk and Cream - We use mostly whole milk for this and just a touch of cream, but you could also use all cream to add an even richer flavor!
- Vanilla Extract - Have you made your own, yet?
- Strawberries - Fresh is best but if they're not in season, you can absolutely use frozen, too.
- Glaze: Confectioner's Sugar, cream, vanilla, and salt.
- Egg: For an egg wash
Tip: As with all baking, be sure to spoon and level your flour! This means use a spoon to scoop your flour one spoonful at a time into your measuring cup and then level it off with the flat edge of a knife. Just scooping the flour with your measuring cup will mean the flour will be too dense and you'll use too much.
Step 1: Mix all of your dry ingredients together in a large bowl.
Step 2: Cut in the butter.
Be sure that your butter is nice and cold! Like right out of the fridge or even just a few minutes in the freezer, cold because otherwise, if it is softened, it will not cut into the butter correctly.
Plus - cold butter makes scones rise higher.
When it comes to scores, I don't trust a recipe that doesn't use butter. And a good amount of it. Don't get me wrong, there are some delicious vegan recipes out there that use coconut oil, but they're "Scones," not Scones, in my opinion.
Cutting in the butter is key to getting that right flaky crumbly scone texture. I love this pastry cutter for proper butter and flour cutting.
Step 3: Whisk the egg, milk, cream, and vanilla extract in a small bowl and then mix it in with the flour and butter. Then fold in the strawberries.
Don't over mix! Just mix the wet ingredients in until everything is moistened and then fold in the fruit. You don't want to over mix the dough because this will take away from that delightful crumbly texture you expect from a scone and will make them tough.
Now you could store in fridge overnight! The perfect way do fast prep for a sweet brunch treat in the morning!
Step 4: Gently roll your dough out into an 8 inch round disc and then cut them into 8 even triangles and add to a parchment paper lined baking sheet.
Tip: The colder the dough, the more the scones will rise! If during the dough making process it's gotten warm at all, pop the dough in the fridge for 10-15 minutes. It should be a cold dough - this will prevent your scones from spreading.
At this point you can freeze them! Pop the cut scones in the freezer for about 10 minutes until they've hardened, and then transfer to an airtight container to store in freezer.
Step 5: Brush with a light egg wash and bake for about 18-20 minutes.
Why use an egg wash? This will help add a little golden touch to your scones. Totally optional, though.
Step 6: Meanwhile, make your glaze by whisking together confectioner's sugar, vanilla, cream, and a touch of salt.
Step 7: Let your scones cool for a few minutes after they come out of the oven and then glaze!
If these Strawberry and Cream Scones don't scream Brunch to you, then I don't know what kind of brunch you're eating, but I want none of it. Kidding... kind of.
These are definitely on my Make Again Once The Baby is Born and Enjoy with a Mimosa list. Yes, that is a list and it's getting longer every day. This mama's ready for a proper mimosa brunch!
Yes. Just be sure to omit the salt and baking powder.
Yup! And no need to thaw, just give them a little chop and then add them right before you're ready to cut them because you don't want any moisture from the frozen berries to melt into your dough.
Yes! Mix dough and store in fridge overnight and shape and cut in morning for a fast brunch treat!
Absolutely! After you've shaped the dough into the 8 wedges, pop them on a plate or tray in the freezer for 10 minutes. Then transfer them to a freezer safe container and store for up to 3 weeks in the freezer. See recipe notes for how to thaw.
Of course! For up to 2-3 months. See recipe notes for how to thaw.
Other Sweet Brunch Treats
- German Apple Pancake
- Easy Homemade Apple Fritters
- Butterscotch Snickerdoodle Bread
- Glazed Chocolate Munchkins
- Classic Banana Walnut Bread
- Maple Apple Nut Bread
- Banana Waffles
Happy dessert-ing for breakfast, friends!
Strawberries and Cream Scones
- 2 1/2 cup all purpose flour spooned and leveled
- 2 tsp baking powder
- 1/3 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup un-salted butter very cold
- 1/2 cup whole milk
- 1 large egg
- 2 tbsp heavy cream
- 1 cup fresh strawberries, cleaned and cut in to quarters
- 1 egg beaten
- 1 tbsp water
- 3/4 cup confectioner's sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract https://www.servedfromscratch.com/vanilla-extract-from-scratch/
- pinch salt
- Pre-heat oven to 400 degrees and prep a large baking sheet by lining it with parchment paper.
- In a large bowl, mix together the flour, baking powder, sugar, and salt.
- Cut the butter into cubes and add to bowl. Cut in using a pastry cutter or a fork until it's all incorporated and is like a coarse meal.
- In a medium bowl whisk egg and add milk and cream. Slowly add to large bowl and mix gently, just enough to incorporate it all and it's all moistened.
- Gently fold in strawberries with a large spatula.
- On a large clean and flour surface, add dough. Gently knead it a couple of times and then roll or shape it into an 8 in round. Cut into 8 even triangles.
- Add triangles to the parchment lined baking sheet a brush with egg wash (optional egg wash).
- Bake for 18-20 minutes until they are a light golden brown.
- Remove from oven and let cool. While they cool, make glaze by mixing heavy cream, confectioner's sugar, vanilla extract, and salt. Drizzle over scones and enjoy!
- Store at room temperature for 2 days or in the fridge for up to 5 days.
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