Strawberries and Cream Scones

There’s something utterly delightful about biting into a warm, fluffy scone—especially when it’s bursting with the sweetness of fresh strawberries and the rich creaminess that makes your taste buds dance. As a self-proclaimed scone aficionado, I can affirm that Strawberries and Cream Scones are a true show-stopper at family gatherings or cozy winter evenings. This recipe has an unforgettable texture: crisp on the outside and soft on the inside, reminiscent of a cloud-shaped pastry!

Did you know that scones are believed to have originated in Scotland in the 16th century? This makes their journey to our tables not just a culinary delight, but a bite of history. With flavors that remind us of delightful tea parties or casual brunches, these scones are reminiscent of my popular Blueberry Muffins, which also celebrate simple, fresh ingredients and are loved by families everywhere. Give them a try, and you’ll understand why!

What are Strawberries and Cream Scones?

So, what’s the deal with Strawberries and Cream Scones? Is it the strawberries that steal the show, or the sumptuous cream? Maybe it’s both! Imagine for a second—fluffy, tender scones with juicy strawberry bits that practically melt in your mouth. This dish elevates a simple breakfast into a gourmet experience. They say “the way to a man’s heart is through his stomach,” and with these scones, that couldn’t be more accurate! You can gather around the kitchen, whip up a batch together, and enjoy the magic of baking as a family. Trust me—these scones will create lasting memories! Ready to dive in? Let’s get started!

Why You’ll Love These Strawberries and Cream Scones

Three reasons to bake these Strawberries and Cream Scones right now:

1. Main Dish Highlight: These scones are the perfect addition to your breakfast or brunch spread. Their irresistible flavor combination of strawberries and cream is simply exquisite.
2. Cost-Saving Benefits: Making your own pastries at home not only saves dollars but also fills the house with the lovely aroma of freshly baked goods. Who needs a fancy café when you can create magic right in your own kitchen?
3. Flavorful Toppings: Imagine enjoying these scones fresh out of the oven, topped with a dollop of whipped cream or drizzled with honey. In comparison to a basic biscuit or muffin, Strawberries and Cream Scones offer a gourmet sensation that’s hard to resist!

So why wait? Gather the ingredients and let’s get baking!

How to Make Strawberries and Cream Scones

Quick Overview

Making Strawberries and Cream Scones is delightfully easy! With just a few simple steps, you’ll be enjoying a tasty treat in no time. Expect a crunchy exterior and fluffy interior that harmonizes with the sweet strawberries. Prep time takes approximately 20 minutes, while baking will take another 15-20 minutes. Totally worth the wait!

Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup cold butter, cubed
• 1 cup heavy cream
• 1 cup strawberries, chopped
• 1 teaspoon vanilla extract
• 1 egg, beaten (for egg wash)

Preparation Notes:

• Ensure the butter is nice and cold.
• Fresh strawberries work best, but feel free to use frozen if necessary (just thaw and chop).

Step-by-Step Instructions

1. Preheat Your Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Combine Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Give it a good whisk to make sure everything is evenly mixed.
3. Add Butter: Add the cold, cubed butter to the mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
4. Add Wet Ingredients: Pour in the heavy cream and add the vanilla extract. Gently fold these into your dry mixture with a spatula. It’s essential not to overmix—just until combined!
5. Incorporate Strawberries: Gently fold in the chopped strawberries being careful not to mash them.
6. Shape the Dough: Turn the dough out onto a floured surface. Pat it into a circle about 1-inch thick. Use a sharp knife to cut the dough into 8 wedges or use a biscuit cutter for round scones.
7. Prepare for Baking: Transfer the scones to the prepared baking sheet. Brush the tops with the beaten egg for that golden, shiny finish.
8. Bake: Bake for 15-20 minutes or until the tops are lightly golden.
9. Cool and Serve: Let them cool for a few minutes before serving. Enjoy your Strawberries and Cream Scones warm!

Top Tips for Perfecting Strawberries and Cream Scones

• Butter Temperature: Ensure your butter is cold! This is key to getting those perfect flaky layers.
• Folding Technique: When incorporating the strawberries, be gentle to retain their shape.
• Experiment with Flavors: Feel free to swap strawberries for other fruits like blueberries or raspberries!

Storing and Reheating Tips

To keep your Strawberries and Cream Scones fresh, store them in an airtight container at room temperature for up to 2 days. If you want to save them for later, they can be frozen for up to a month.

Reheating

To reheat, simply place them in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through. This will help maintain their delightful texture.

Now that you know the ins and outs of crafting these heavenly Strawberries and Cream Scones, it’s time to roll up your sleeves and bake a batch! You won’t regret savoring these tasty treats, whether it’s for a family gathering or simply to enjoy on a chilly evening. Happy baking!

Strawberries and Cream Scones

Fluffy scones bursting with sweetness from fresh strawberries and rich creaminess, perfect for breakfast or brunch.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 8 scones

Course: Breakfast, Brunch

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Fat and Dairy

• 1/4 cup cold butter, cubed Ensure the butter is nice and cold.
• 1 cup heavy cream
• 1 egg beaten (for egg wash)

Fruits and Flavoring

• 1 cup strawberries, chopped Fresh strawberries work best, but frozen can be used (thaw and chop).
• 1 teaspoon vanilla extract

Method

 

Preparation

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk to mix well.
3. Add the cold, cubed butter to the mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
4. Pour in the heavy cream and add the vanilla extract. Gently fold these into your dry mixture with a spatula until just combined.
5. Carefully fold in the chopped strawberries, avoiding mashing them.
6. Turn the dough out onto a floured surface and pat it into a circle about 1-inch thick. Cut into 8 wedges or use a biscuit cutter for round scones.
7. Transfer the scones to the prepared baking sheet and brush the tops with the beaten egg.
8. Bake for 15-20 minutes or until the tops are lightly golden.
9. Let them cool for a few minutes before serving. Enjoy your Strawberries and Cream Scones warm.

Notes

To keep the scones fresh, store them in an airtight container at room temperature for up to 2 days. They can be frozen for up to a month. To reheat, place them in a preheated oven at 350°F (175°C) for 5-10 minutes.