Description
Easy strawberry cream scones dotted with sweet strawberries and sprinkled with sugar make the best breakfast! Serve warm with butter and strawberry jam.
Ingredients
Scones
- 1 1/2 cups quartered fresh strawberries
- 3 cups flour
- 1 Tbsp aluminum-free baking powder*
- 1 tsp salt
- 3/4 cup sugar
- 2 tsp vanilla bean paste (or vanilla extract)
- 1 1/3 to 1 1/2 cups cold heavy cream
Topping
- 1 Tbsp cold heavy cream
- 1 Tbsp sugar
Instructions
- Line a rimmed baking sheet with parchment paper and arrange strawberries in a single layer; freeze for 1 hour.
- For the scones, line two rimmed baking sheets with silicone mats or parchment paper. Whisk together flour, baking powder, salt, and sugar in a medium bowl.
- Combine vanilla bean paste with 1 1/3 cups heavy cream; drizzle cream over flour mixture and fold in just until flour is incorporated. Add strawberries and gently fold in just until a shaggy dough forms – if needed, add 2 more tablespoons cream.
- Turn dough out on a lightly floured board and use lightly floured hands to gently pat dough out into a 1/2-inch thick rectangle. Cut dough with a floured 2 1/2-inch biscuit cutter to form 14 rounds; gently gather scraps and pat out once more if needed. Place rounds 1 inch apart on prepared baking sheets and chill in the freezer for 20 minutes while preheating oven to 425°F.
- Brush scones with cream and sprinkle with sugar. Bake for 25 to 26 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheet before removing to a wire rack to cool.
Notes
Baking powder: Use an aluminum-free baking powder to keep your scones from turning blue.
Make ahead: Cut out rounds and place on baking sheet; cover and freeze overnight. Brush with cream and bake directly from the freezer, adding 1-2 minutes to baking time. For longer storage, transfer frozen scones to a freezer bag until ready to use.