Strawberries And Cream Scones

Strawberries and Cream Scones square measure tender, flaky, and detonating with contemporary strawberries in each bite! Serve heat, with further glaze or Devonshire cream on the facet. This can be the proper instruction for occasions like Mother’s Day or Easter brunch!

Strawberries And Cream Scones

Spring is quickly approaching, and with it comes fun holidays like Easter and Mother’s Day! We have a tendency to continually host brunch on those holidays. And one amongst my favorite ways in which to welcome guests to a brunch party is with contemporary scones! And a range of tea and occasional choices to get pleasure from them with, of course. It’s such an easy step. However it extremely makes guests feel further special! And it permits you, the busy host, a touch beyond regular time within the room to complete the other dishes you'll be making ready.

Strawberries And Cream Scones


  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup granulated sugar
  • 2 1/2 cups all-purpose flour
  • 1 stick (4 ounces) unsalted butter, very cold and cut into tiny pieces
  • 1 large egg
  • 1/2 cup whole milk
  • 2 tablespoons heavy cream
  • 1 cup fresh strawberries, hulled and quartered

For the egg wash:

  • 1 teaspoon milk or water
  • 1 large egg, beaten
  • 2 tablespoons sugar, for sprinkling

For glaze:

  • 3/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • Tiny pinch of salt (1/8 teaspoon or less)


  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  2. In a large bowl combine flour, salt, baking powder, baking soda, and sugar; mix well to combine.
  3. Cut the butter into small cubes then work it into the mixture (using your fingers, two forks, or a pastry cutter) until lit resembles a coarse meal.
  4. In a small bowl whisk together the egg milk, and cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened.
  5. Add strawberries and using a rubber spatula gently fold them into the dough. Don’t worry if some of the berries break up a bit.
  6. Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle. You may need to knead the mixture a few times to get it to a workable texture.
  7. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
  8. Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
  9. Bake for 18 minutes, or until light golden brown.

Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.
For the glaze:

  1. In a small bowl whisk together the heavy cream, confectioners' sugar, vanilla, and salt. Drizzle over semi-warm scones and serve at once.

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