Strawberries and Cream Scones

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Loaded with little bursts of fresh strawberries and drizzled with a rich sweet cream glaze, these flaky strawberries and cream scones are always the most popular pastry on the table!

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 461kcal

Ingredients

Strawberries and Cream Scones

2 cups (300g) all-purpose flour (spooned and leveled)
1/2 cup (120g) granulated sugar
1 tablespoon (12g) baking powder
1/4 teaspoon kosher salt
1/2 cup unsalted butter, shredded on large holes of box grater and frozen
1 large egg, lightly beaten
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
1 cup fresh or frozen strawberries, diced into 1/4-inch cubes

Sweet Cream Glaze

1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoons heavy whipping cream

Instructions

Strawberries and Cream Scones

Preheat oven to 400F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, combine flour, sugar, baking powder, and salt. Use a pastry cutter or your fingers to work frozen shredded butter into flour mixture until crumbly.
In a medium bowl, whisk egg, heavy cream, and vanilla until smooth. Pour liquid mixture and strawberries over flour mixture and gently fold until a shaggy dough forms. Turn dough out onto a surface and gently knead several times until dough comes together.
Lightly flour surface and pat dough into a 1-inch thick circle. Cut circle into 4 wedges using a benchscraper or knife and stack the pieces on top of one another. Use your hands to flatten dough back down to 1-inch and pat into a circle.
Cut dough circle into 8 wedges and arrange 2 inches apart on prepared sheet pan. Place pan in the freezer for 15 minutes to chill the fats in dough before baking.
Bake scones at 400F 15-18 minutes until golden-brown. Allow scones to cool 10 minutes on sheet pan then transfer to a wire cooling rack to cool completely.

Sweet Cream Glaze

In a small bowl, whisk powdered sugar with vanilla and just enough heavy cream to achieve drizzling consistency.
Drizzle cooled scones with glaze and allow scones to set 5 minutes before serving. Enjoy!

Notes

Storing Instructions

Store scones in an airtight container at room temperature up to 4 days. Unglazed scones may also be frozen up to 2 months.

Nutrition