Description
Delightful strawberries and cream scones with a tender, flaky texture and a burst of fresh strawberries in every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup strawberries, hulled and chopped
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (for glaze)
- 1–2 tablespoons milk (for glaze)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder, and salt until well combined.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Fold in the chopped strawberries to ensure even distribution without smashing them.
- Mix the heavy cream and vanilla extract in a separate bowl, then add this to the dry ingredients. Stir until just combined.
- Turn the dough onto a floured surface and gently knead a few times until it comes together into a cohesive ball.
- Pat the dough into a circle about 1-inch thick.
- Cut the dough into wedges using a sharp knife or a pizza cutter, and place the scones on the prepared baking sheet.
- Bake for 15-20 minutes or until they are lightly golden on top.
- Mix the powdered sugar with enough milk to achieve your desired consistency and drizzle over the warm scones.
- Serve warm, maybe with extra glaze or clotted cream on the side.
Notes
For a vegan option, substitute heavy cream with almond milk and use coconut oil instead of butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 260
- Sugar: 8g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg