Description
These Strawberries and Cream Scones are tender, buttery, and filled with fresh strawberries, making them the perfect sweet treat for breakfast or afternoon tea. The scones are topped with a light sugar sprinkle before baking and finished with a luscious vanilla glaze for an irresistible finish.
Ingredients
Dry Ingredients
- 2 and 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup granulated sugar
- 2 tablespoons sugar, for sprinkling
- 3/4 cup confectioners' sugar
- Tiny pinch of salt (1/8 teaspoon or less)
Wet Ingredients
- 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
- 1 large egg
- 1/2 cup whole milk
- 2 tablespoons heavy cream (plus 2 tablespoons for glaze)
- 1 teaspoon vanilla extract
- 1 teaspoon water
- 1 large egg, beaten (for egg wash)
Fruit
- 1 cup fresh strawberries, hulled and quartered
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and set aside to prevent sticking and facilitate easy cleanup.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, salt, baking powder, baking soda, and granulated sugar. Stir well to ensure even distribution of leavening agents and sugar.
- Incorporate Butter: Cut the very cold unsalted butter into small cubes. Using your fingers, two forks, or a pastry cutter, work the butter into the flour mixture until the texture resembles a coarse meal with pea-sized butter pieces.
- Combine Wet Ingredients: In a separate small bowl, whisk together one large egg, whole milk, and 2 tablespoons of heavy cream. Add this mixture to the dry ingredients and use a fork to gently stir until the dough is just moistened, being careful not to overmix.
- Fold in Strawberries: Gently fold the quartered fresh strawberries into the dough using a rubber spatula. It's normal if some berries break up slightly, adding extra flavor and moisture.
- Shape the Dough: Transfer the loose dough onto a clean, floured work surface. Knead it a few times to get a workable texture, then shape into an 8-inch circle.
- Cut and Arrange: Cut the dough circle into 8 equal wedges. Carefully transfer the wedges onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Apply Egg Wash and Sugar: Lightly brush each scone with the beaten egg wash (egg mixed with 1 teaspoon water). Sprinkle the tops with the reserved granulated sugar to create a sweet, crunchy topping.
- Bake the Scones: Bake for 18 minutes or until the scones are lightly golden brown and cooked through.
- Cool the Scones: Allow the scones to cool on the baking sheet for 10 minutes. This resting period helps them set and prevents breakage when glazing.
- Prepare the Glaze: In a small bowl, whisk together 2 tablespoons heavy cream, confectioners' sugar, vanilla extract, and a tiny pinch of salt until smooth and pourable.
- Glaze and Serve: Drizzle the glaze over the semi-warm scones and serve immediately for the best flavor and texture experience.
Notes
- Use very cold butter to ensure flaky, tender scones.
- Handle the dough gently to avoid overworking which can make scones tough.
- Fresh strawberries add moisture; handle folding carefully to avoid a mushy dough.
- The egg wash enhances browning and gives a shiny finish.
- Serve scones fresh for best texture; leftovers can be reheated gently.
- Adjust sugar sprinkle according to sweetness preference.
