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

Scale

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

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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