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Strawberry scone with creamy glaze on a white plate.

Strawberries and Cream Scones

Ashley Manila
Classic and crumbly fresh strawberry scones topped with vanilla cream. Even scone haters LOVE these.
4.88 from 31 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 8 scones

Ingredients
 

  • 2 and 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup granulated sugar
  • 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 large egg, beaten
  • 1 teaspoon water
  • 2 tablespoons sugar, for sprinkling

For glaze:

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

Instructions
 

  • Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  • In a large bowl combine flour, salt, baking powder, baking soda, and sugar; mix well to combine.
  • 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.
  • 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.
  • 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.
  • 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.
  • Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
  • Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
  • 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:

  • 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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