Strawberries and Cream Scones

glazed scones with strawberries on a cooling rack

4.89 from 17 votes

These Strawberries and Cream Scones are perfect for any brunch and to celebrate all of those gorgeous summer strawberries!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings Scones

Calories 371kcal

Author Tracy

Equipment

Ingredients

2 1/2 cup all purpose flour spooned and leveled or 350 g
2 tsp baking powder 8 g
1/3 cup granulated sugar 70 g
1/2 tsp salt 2 g
1/2 cup un-salted butter cold
1/2 cup heavy whipping cream or a mixture with whole milk
1 teaspoon vanilla extract
1 large egg
1 cup fresh strawberries chopped

Egg Wash:

1 egg beaten

Glaze:

3/4 cup confectioner's sugar
2 tbsp heavy cream
1 tsp vanilla extract

Instructions

Pre-heat oven to 400 degrees and prep a large baking sheet by lining it with parchment paper.
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Cut the butter into cubes and add to the bowl with flour. Cut it into the flour using a pastry cutter or a fork until it's all incorporated and is like a coarse meal.
In a medium bowl whisk egg, cream, and vanilla extract. Slowly add to the large bowl with flour and mix gently, just enough to incorporate it all. Some may still be a little flaky, but that's ok, you don't want to overmix.
Gently fold in strawberries with a large spatula.
On a large clean surface, place the parchment paper down and add the dough. Gently knead it a couple of times so that the dough comes together enough to shape it into an 8-inch round. Cut into 8 even triangles.
Brush the triangles with egg wash.
Bake for 18-20 minutes until they are light golden brown.
Remove from oven and let cool. While they cool, make the 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.

Notes

Substitutions:

Flour: Use self rising flour 1:1 but omit the baking powder and salt.

Strawberries: Use frozen, just chop and only add right before you're ready to shape and cut dough to prevent added moisture being added to dough.

Butter: Use salted butter and then omit the added salt.

Prevent Spreading: Make sure that your dough is very cold. To ensure, cool dough in fridge for 10-15 minutes before shaping and cutting.

Prepare in Advance: Make dough and before cutting, you can cover and store in fridge overnight and bake the next morning.

Freeze Dough: Shape and cut scones and then on a plate or tray add to freezer for 10-15 minutes. Then transfer them to a freezer safe container and store for up to 3 weeks. Bake straight from freezer by adding a little time to baking time, or let thaw overnight in fridge and then bake.

Freeze Scones: Once scones are glazed and cooled, add to freezer safe container and freeze for up to 2-3 months. To thaw, remove from freezer and let sit out on the counter for a few hours or overnight in the refrigerator. You could also warm them in the microwave for about 30 seconds or in the oven on a baking sheet at 300 degrees for 10 minutes.

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