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These fresh strawberry cream scones are easy to make, moist and tender, and a perfect breakfast treat! Loaded up with fresh strawberries and topped with an easy, homemade vanilla glaze…they will be your new favorite!
Scone:a small, light, biscuitlike quick bread made of oatmeal, wheat flour, barley meal, or the like.
A few tips for making perfect scones:
- Use cold butter!
I cut my butter into small cubes and put the cubes into the freezer for about 15 minutes and then move quickly to work it into the dough and get the dough into the oven.
Why do I need cold butter?
Because you want to keep the butter from melting until it is in the oven. This makes for the best buttery scones.
- Use cold EVERYTHING!
Throw your bowl and flour into the fridge while you are getting everything prepped. Just keep putting that bowl in the fridge, when you can, if you aren’t using it.
- Try mixing pastry or cake flour in with your all-purpose flour.
All-purpose flour works fine BUT it has a higher protein content. Using pastry flour will give you a lighter scone. Try mixing half and half, if you can.
- Don’t totally mix your dough.
Almost everyone that makes scones mixes the dough until the get a soft ball. Try, instead, to ALMOST have a soft ball. The dough is starting to come together but is still quite crumbly. Then turn it on to your pan and gently use your hands to press those crumbles into the shape. PROMISE you’ll have a better scone.
- Chill your dough before baking.
For the exact same reason as using cold butter and cold bowl. Chill the dough before you turn it out to bake.
- Bake right before you serve.
They are just better fresh from the oven.
Tip: get the dough formed and ready and keep it in the fridge until ready to bake. BONUS: you’ll have everything cold when it goes in the oven ;).
These little scones get their tastiness from the heavy cream and strawberries. Fresh strawberries are a must. Don’t sub out frozen for this recipe. No, sirree…fresh is best. If you don’t use fresh, your easy strawberry scones just won’t be as delicious. That’s the honest truth.
The frozen strawberries will add too much liquid into the dough and make it get all mushy. Not a delightful, tasty mush. A nasty, don’t want to eat mush.
Tip: use a small melon baller to take the strawberry tops off quickly.
I made a batch of these to have with coffee on Saturday morning and they didn’t last half an hour. No joke, they are sooo good!
Fresh Strawberries and Cream Scones
- 2 cups flour use pastry or a blend of all-purpose and cake for the ultimate results
- 2/3 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 12 oz strawberries. washed hulled, and cut into small-ish pieces
- 2 tbsp sugar for mixing with the strawberries
- 6 tablespoons cold butter cut into small squares.
- 2/3 cup of heavy cream or 1/2 & 1/2
- 1/2 cup powdered sugar
- 1 tbsp heavy cream
- 1 tbsp milk add more until desired consistency
- 1/2 tsp vanilla extract
- Mix strawberries and the 2 tablespoons of sugar together...set aside.
- Mix dry ingredients together. With a pastry cutter, fingers, or fork...cut in the butter until the mixture is crumbly.
- Gently stir in cream.
- Gently fold in the strawberries.
- Gently mix until soft dough forms but is not completely sticking together.
- Put the dough into the fridge to chill for 30 minutes, if needed.
- Pour out on to a greased baking sheet and gently form the dough into a large circle about 8 inches in diameter.
- Cut the circle into wedges and gently pull the wedges apart about 1-2 inches.
- Bake at 375 degrees for 10-12 minutes or until golden brown along the edges. Let cool for about 10 minutes before putting the glaze on.
- Mix the powdered sugar, cream, milk, and vanilla together. Add additional milk if needed to get the desired consistency.
- Drizzle on the scones.