Strawberries and Cream Scones
Buttery-soft scones filled with fresh strawberries and topped with a sweet glaze, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Scone Mixture
- 1/2 cup unsalted butter, cold and cubed Use real butter for the best flavor.
- 1 cup fresh strawberries, hulled and chopped Choose firm, bright red strawberries.
- 1/2 cup heavy cream Full-fat heavy cream is preferred.
- 1 teaspoon vanilla extract
Glaze
- 1/2 cup powdered sugar For the glaze.
- 1-2 tablespoons milk Adjust for desired consistency.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently fold in the chopped strawberries.
- In a separate bowl, combine the heavy cream and vanilla extract. Stir into the dry ingredients until just combined.
- Turn the dough onto a floured surface and knead gently a few times. Pat into a circle about 1 inch thick.
- Cut into wedges and place on the prepared baking sheet.
Baking
- Bake for 15-20 minutes or until lightly golden.
Glazing
- For the glaze, whisk together the powdered sugar and milk until smooth. Drizzle over the warm scones.
Notes
Scones are best the day they are baked but can be stored in an airtight container at room temperature for up to two days.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 6g
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