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Strawberry Cream Scones

Strawberry Cream Scones

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  • Author: Laura Kasavan
  • Prep Time: 20 minutes
  • Cook Time: 26 minutes
  • Total Time: 46 minutes
  • Yield: 14 scones
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

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

  1. Line a rimmed baking sheet with parchment paper and arrange strawberries in a single layer; freeze for 1 hour.
  2. 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.
  3. 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.
  4. 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.
  5. 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.