I remember one particularly drizzly afternoon, the kind that makes you want to curl up with a good book and a warm treat. I was feeling a bit uninspired in the kitchen, staring at a carton of fresh, ruby-red strawberries and a nearly full pint of heavy cream. Suddenly, inspiration struck!
Why not combine these delightful ingredients into a classic, comforting bake? That day, my journey to perfect the most tender, flavorful Strawberries and Cream Scones began. There’s something truly magical about the way the sweet, juicy burst of strawberries complements the rich, buttery scone, all enhanced by a whisper of creaminess.
This isn’t just any scone recipe; it’s an invitation to bring a little sunshine and homemade warmth into your day, even on the gloomiest of afternoons. These Strawberries and Cream Scones are surprisingly easy to whip up, making them a perfect project for a relaxed weekend morning or even a quick treat for busy weekdays. Get ready to fall in love with these utterly delightful Strawberries and Cream Scones!
Why You’ll Love These Strawberries and Cream Scones
These aren’t just any ordinary baked goods; these Strawberries and Cream Scones are a revelation! First, you’ll adore the incredible simplicity of this recipe. Busy lifestyles demand delicious, yet straightforward, solutions, and these Strawberries and Cream Scones deliver exactly that.
You don’t need fancy equipment or extensive baking experience to create bakery-quality treats right in your own kitchen. The magic truly happens when the sweet, slightly tart burst of fresh strawberries meets the tender, buttery crumb of a perfectly baked scone. Every bite offers a delightful contrast of textures and flavors.
Furthermore, these Strawberries and Cream Scones are incredibly versatile. Enjoy them warm from the oven for breakfast, as a delightful afternoon tea accompaniment, or even as a simple dessert. They fill your home with an irresistible aroma that promises comfort and joy.
Plus, making your own Strawberries and Cream Scones means you control the ingredients, ensuring a fresh and wholesome treat every time. Prepare yourself for compliments because these Strawberries and Cream Scones are truly irresistible!
Ingredients You’ll Need
Gathering your ingredients for these delightful Strawberries and Cream Scones is the first step to baking success. Each component plays a crucial role in creating their signature texture and flavor.
* 2 ½ cups all-purpose flour
* ¼ cup granulated sugar (plus 1 tablespoon for sprinkling)
* 1 tablespoon baking powder
* ½ teaspoon salt
* ½ cup (1 stick) unsalted butter, very cold, cut into small cubes
* 1 cup heavy cream, very cold (plus 1 tablespoon for brushing)
* 1 teaspoon vanilla extract
* 1 cup fresh strawberries, hulled and diced into small pieces
Step-by-Step Instructions
Making these Strawberries and Cream Scones is a straightforward process, but precision and gentle handling ensure the best results. Follow these steps carefully for perfect, tender scones every time.
1. Prepare Your Workspace and Preheat Oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper.
This prevents sticking and ensures even baking for your Strawberries and Cream Scones.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, ¼ cup granulated sugar, baking powder, and salt.
Make sure these dry ingredients are thoroughly combined to distribute the leavening agent evenly.
3. Cut in the Cold Butter: Add the very cold, cubed unsalted butter to the dry ingredients.
Use a pastry blender, two knives, or your fingertips to cut the butter into the flour mixture. Work quickly to prevent the butter from melting. You want the mixture to resemble coarse crumbs with some pea-sized pieces of butter remaining.
These pockets of butter create the flakiness in your Strawberries and Cream Scones.
4. Add Wet Ingredients: In a separate small bowl, whisk together the 1 cup very cold heavy cream and vanilla extract.
Pour this mixture into the dry ingredients.
5. Fold in Strawberries: Add the diced fresh strawberries to the bowl.
6. Mix Gently: Using a fork or your hands, gently mix the ingredients until just combined. The dough will be shaggy and a bit sticky, but avoid overmixing.
Overworking the dough develops the gluten, resulting in tough Strawberries and Cream Scones.
7. Shape the Dough: Turn the dough out onto a lightly floured surface.
Gently bring the dough together and pat it into an 8-inch round disc, about ¾ to 1 inch thick. Do not knead it.
8. Cut the Scones: Using a sharp knife or a round biscuit cutter (2.5-3 inches), cut the dough into 8 wedges (if forming a round disc) or individual rounds. If using a cutter, press straight down and lift; do not twist, as twisting seals the edges and prevents the scones from rising properly. Re-roll scraps gently, minimizing handling.
9. Prepare for Baking: Transfer the cut scones to the prepared baking sheet. Leave a little space between each scone.
Brush the tops of the Strawberries and Cream Scones with the remaining 1 tablespoon of heavy cream and sprinkle with the extra 1 tablespoon of granulated sugar.
10. Bake: Bake for 18-22 minutes, or until the scones are golden brown on top and cooked through.
The internal temperature should reach about 200°F (93°C).
11. Cool and Serve: Let the Strawberries and Cream Scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. These are best enjoyed warm, ideally on the day they are baked.
Pro Tips for Success
Achieving perfect Strawberries and Cream Scones every time involves a few simple tricks. These pro tips ensure your scones are flaky, tender, and utterly delicious.
* Keep Everything Cold: This is the golden rule for great scones. Use very cold butter, heavy cream, and even chill your flour if your kitchen is warm. Cold ingredients prevent the butter from melting too quickly, creating pockets of steam during baking that result in flaky layers in your Strawberries and Cream Scones.
You can even pop your mixing bowl and pastry blender in the freezer for 10-15 minutes before starting.
* Don’t Overmix the Dough: Handle the dough as little as possible. Overworking the dough develops gluten, leading to tough, dense scones instead of light, tender ones.
Mix just until the ingredients are combined and no dry streaks of flour remain. A shaggy, slightly sticky dough is perfect for these Strawberries and Cream Scones.
* Cut Butter Properly: When cutting butter into the flour, aim for pieces ranging from pea-sized to small almond-sized.
These small chunks of butter melt in the oven, releasing steam and creating those delightful flaky layers in your Strawberries and Cream Scones.
* Gentle Handling: When you turn the dough out, pat it gently into shape. Avoid kneading or rolling with too much pressure.
The lighter your touch, the tenderer your Strawberries and Cream Scones will be.
* Use a Sharp Cutter, Don’t Twist: Whether you’re cutting wedges or rounds, use a sharp knife or a sharp-edged biscuit cutter. Press straight down firmly and lift straight up.
Twisting the cutter seals the edges of the dough, which can prevent your Strawberries and Cream Scones from rising high and creating those beautiful layers.
* Chill Before Baking: If time allows, chill the cut scones on the baking sheet in the refrigerator for 15-20 minutes before baking. This helps the butter firm up again, promoting an even better rise and flakiness.
This step is particularly helpful for achieving tall, impressive Strawberries and Cream Scones.
* High Heat is Key: Baking scones at a relatively high temperature helps them rise quickly and form a lovely golden crust while keeping the inside tender. Ensure your oven is fully preheated before putting the scones in.
* Parchment Paper is Your Friend: Always use parchment paper on your baking sheet. It prevents sticking, aids in even baking, and makes cleanup a breeze, ensuring your Strawberries and Cream Scones release easily.
Achieving perfect Strawberries and Cream Scones every time involves a few simple tricks. Learn more about unique flavor enhancers by visiting homemade Strawberry Muffins.
Storage & Reheating Tips
While these Strawberries and Cream Scones are undoubtedly best enjoyed fresh from the oven, you can absolutely store and reheat them to extend their deliciousness.
* Room Temperature: Store cooled Strawberries and Cream Scones in an airtight container at room temperature for up to 2 days. The texture might soften slightly, but they remain delicious.
* Refrigerator: For longer storage, place the cooled scones in an airtight container in the refrigerator for up to 3-4 days.
* Freezer (Baked Scones): For optimal freshness, freeze baked and cooled Strawberries and Cream Scones. Wrap each scone individually in plastic wrap, then place them in a freezer-safe bag or airtight container. They will keep for up to 2-3 months.
* Freezer (Unbaked Dough): You can also freeze unbaked scone dough! Cut the scones as directed, place them on a parchment-lined baking sheet, and freeze until solid. Once solid, transfer them to a freezer-safe bag.
When ready to bake, place frozen scones directly on a baking sheet, brush with cream, and bake for a few extra minutes (usually 2-5 minutes longer) than the fresh recipe calls for.
* Reheating:
* Oven: The best way to revive your Strawberries and Cream Scones is in the oven. Preheat your oven to 300-325°F (150-160°C).
Place scones directly on a baking sheet and heat for 5-10 minutes, or until warmed through and the crust has crisped up slightly.
* Microwave: For a quick reheat, microwave individual scones for 15-30 seconds. Be cautious not to overheat, as this can make them tough. The microwave will soften them rather than crisp them.
What to Serve With This Recipe
These delightful Strawberries and Cream Scones are fantastic on their own, but pairing them with the right accompaniments elevates the experience. Here are some perfect partners for your delicious Strawberries and Cream Scones.
* Classic Cream: A dollop of clotted cream is the traditional choice and provides an unbelievably rich and velvety counterpoint to the Strawberries and Cream Scones. If clotted cream is unavailable, freshly whipped heavy cream (lightly sweetened with a touch of vanilla) makes an excellent substitute.
* Fruit Preserves & Jams: Complement the internal strawberries with more berry goodness!
Strawberry jam, raspberry jam, or a mixed berry preserve are excellent choices. A vibrant lemon curd also offers a delightful tangy contrast to the sweetness of the Strawberries and Cream Scones.
* Fresh Fruit: A side of extra fresh strawberries, blueberries, or a vibrant fruit salad brings a refreshing element and beautiful color to your plate of Strawberries and Cream Scones.
* Beverages:
* Tea: A quintessential partner! English Breakfast, Earl Grey, or a delicate floral tea like chamomile perfectly complements the flavors of these Strawberries and Cream Scones.
* Coffee: For coffee lovers, a hot cup of freshly brewed coffee or a creamy latte provides a comforting pairing.
* Juice: A glass of fresh orange juice or apple juice offers a light and refreshing option.
* Breakfast or Brunch Spread: Integrate these Strawberries and Cream Scones into a larger breakfast or brunch spread. They pair wonderfully with eggs, breakfast sausages, or even a light yogurt parfait, adding a touch of sweetness and sophistication.
FAQs
Here are some common questions you might have when baking these delicious Strawberries and Cream Scones.
Can I use frozen strawberries for Strawberries and Cream Scones?
Absolutely! If using frozen strawberries, do not thaw them. Toss the frozen berries directly into the dough mixture.
This prevents them from releasing too much water and making the dough too wet. Just be aware that frozen berries might slightly tint the dough.
Why are my Strawberries and Cream Scones tough?
Tough scones are almost always a result of overmixing the dough. Overworking the dough develops the gluten, which makes the scones chewy instead of tender and flaky. Mix just until the ingredients are barely combined and no dry streaks of flour remain. Handle the dough gently!
Can I make the dough for Strawberries and Cream Scones ahead of time?
Yes, you can! Prepare the dough up to the point of cutting the scones. Form the disc, cut the shapes, and place them on a parchment-lined baking sheet.
Cover tightly with plastic wrap and refrigerate for up to 24 hours. You can also freeze the cut, unbaked scones as described in the Storage & Reheating section. Add a few extra minutes to the baking time if baking from frozen.
How do I get tall, flaky Strawberries and Cream Scones?
Several factors contribute to tall, flaky scones: very cold butter and cream, not overmixing the dough, using a sharp cutter and pressing straight down without twisting, and baking at a high initial temperature. Chilling the cut scones before baking also helps firm up the butter, resulting in a better rise and flakier texture for your Strawberries and Cream Scones.
What’s the difference between scones and biscuits?
While very similar, scones often contain sugar and eggs (though this cream scone recipe doesn’t use eggs, relying on cream for richness), making them slightly sweeter and richer. Biscuits typically contain less sugar and are usually savory, often served with gravies. Scones also tend to have a slightly denser, yet tender, crumb compared to the typically lighter, more ethereal biscuit. Both rely on cold butter and gentle handling for flakiness.
Strawberries and cream scones are a classic baked good that combines fresh strawberries with a rich scone base, creating a delightful treat. This beloved recipe often highlights the versatility of scones in various culinary traditions; for more information, visit scone.
Nutrition Information (per serving)
This information is an estimate based on the ingredients listed and assumes 8 servings per recipe. Actual values may vary depending on specific brands and portion sizes.
| Nutrient | Amount per Scone |
|---|---|
| Calories | 320 kcal |
| Total Fat | 19g |
| Saturated Fat | 12g |
| Cholesterol | 65mg |
| Sodium | 240mg |
| Total Carbohydrates | 33g |
| Dietary Fiber | 1g |
| Total Sugars | 11g |
| Protein | 5g |
Strawberries and Cream Scones
- Total Time: 40 mins
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
These Strawberries and Cream Scones are a delightful blend of sweet strawberries and rich cream, offering a tender, flaky texture that is perfect for breakfast, afternoon tea, or dessert.
Ingredients
2 ½ cups All-purpose flour
¼ cup Granulated sugar (plus 1 tablespoon for sprinkling)
1 tablespoon Baking powder
½ teaspoon Salt
½ cup Unsalted butter, very cold, cut into small cubes
1 cup Heavy cream, very cold (plus 1 tablespoon for brushing)
1 teaspoon Vanilla extract
1 cup Fresh strawberries, hulled and diced into small pieces
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper
- In a large bowl, whisk together flour, ¼ cup sugar, baking powder, and salt
- Cut in the cold butter until the mixture resembles coarse crumbs
- In a separate bowl, whisk together heavy cream and vanilla extract, then add to dry ingredients
- Fold in the diced strawberries gently
- Turn the dough onto a lightly floured surface and pat into an 8-inch round disc, about ¾ to 1 inch thick
- Cut the dough into 8 wedges or rounds and place on the prepared baking sheet
- Brush the tops with the remaining heavy cream and sprinkle with sugar
- Bake for 18-22 minutes until golden brown and cooked through
- Cool slightly before serving warm
Notes
For best results, keep all ingredients cold and avoid overmixing the dough.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320 kcal
- Sugar: 11g
- Sodium: 240mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg