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Strawberries & Cream Scones Recipe

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3.8 from 6 reviews

  • Author: Sara
  • Total Time: 48 minutes
  • Yield: 8 scones
  • Diet: Vegetarian

Description

Deliciously tender Strawberries & Cream Scones bursting with fresh strawberries, white chocolate chips, and a delicate strawberry glaze. These bakery-style scones are perfect for breakfast or an afternoon treat, combining a light crumb with sweet fruity and creamy flavors.

Ingredients

Scones

  • 1 cup chopped, fresh strawberries (130 grams)
  • 2 cups + 2 tbsp all-purpose flour (280 grams)
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/2 cup cold salted butter (113 grams)
  • 1/4 cup white chocolate chips
  • 1/3 cup freeze dried strawberries
  • 1 large egg
  • 1/2 cup half and half or milk
  • 3/4 tsp vanilla extract

Glaze

  • 1 cup powdered sugar
  • 2-3 tbsp half and half or milk
  • 1/3 cup freeze-dried strawberries, pulsed into a powder

Instructions

  1. Prep: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper or a silicone baking mat. Prepare your fresh strawberries by gently blotting them dry between paper towels to remove excess moisture. This helps prevent soggy scones.
  2. Make the Scones: In a glass measuring cup, whisk together the vanilla extract, egg, and half and half or milk, then chill in the fridge. In a large mixing bowl, combine sugar, flour, salt, cinnamon, and baking powder. Cut the cold salted butter into chunks and use a pastry blender to mix it into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces. Lightly crush the freeze-dried strawberries and gently fold them along with fresh strawberries and white chocolate chips into the dry mixture. Slowly add the chilled wet ingredients and fold gently using a spatula to combine, being careful not to overmix. If the dough feels too wet, add an extra tablespoon of flour. Shape the dough into an 8-inch diameter disc, then cut into 8 equal slices. Place the scones on the prepared baking sheet and freeze for 15 minutes to firm up before baking. Just before baking, brush the tops lightly with heavy cream or milk and optionally sprinkle with coarse sugar for a bit of crunchy sweetness.
  3. Bake: Bake the scones in the preheated oven for 15-20 minutes, or until they become golden brown and no wet spots are visible in the dough.
  4. Glaze: While the scones bake, whisk together powdered sugar, freeze-dried strawberry powder, and half and half or milk in a small bowl to create the glaze. Adjust the consistency by adding extra cream or milk if needed to make it drizzle-friendly. Once the scones have cooled slightly, drizzle the glaze generously over each scone.
  5. Serve & Store: Enjoy these scones warm for the best flavor and texture. Leftovers should be stored in an airtight container in the refrigerator and consumed within 1-2 days for optimal freshness.

Notes

  • Blotting fresh strawberries removes extra moisture, keeping the scones light and preventing sogginess.
  • Freezing the dough disc before baking helps maintain the scones’ shape and gives a flaky texture.
  • Do not overmix the dough to ensure tender scones rather than tough ones.
  • If you don’t have freeze-dried strawberries, they can be omitted but will reduce the strawberry flavor intensity and texture contrast.
  • Scones are best eaten fresh but can be briefly warmed before serving if refrigerated.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast & Brunch
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/strawberries-and-cream-scones-recipe/