Description
Delightful and tender Strawberry Cream Scones featuring fresh strawberries and a rich cream base, baked to golden perfection. Perfect for breakfast or an afternoon treat, these scones offer a balanced sweetness and crumbly texture that pairs wonderfully with tea or coffee.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup heavy cream
- 1 cup fresh strawberries, chopped
Instructions
- Prep: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. Chop the fresh strawberries into small pieces and set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Add Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces.
- Combine Wet and Dry: Gradually pour the heavy cream into the flour and butter mixture. Gently fold the ingredients together just until the dough begins to come together.
- Fold in Strawberries: Carefully fold the chopped strawberries into the dough, being gentle to avoid crushing them and turning the dough pink.
- Shape Dough: Turn the dough out onto a lightly floured surface and gently pat it into a 7 to 8-inch circle about 1-inch thick.
- Cut and Arrange: Using a sharp knife or bench scraper, cut the circle into 8 equal wedges. Place the wedges onto the prepared baking sheet, spreading them slightly apart.
- Bake: Bake in the preheated oven for 18-22 minutes or until the scones are golden brown on top and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature, optionally with clotted cream or jam.
Notes
- For best texture, keep the butter as cold as possible before cutting it into the dry ingredients.
- Do not overmix the dough to avoid tough scones; fold gently until just combined.
- Fresh strawberries provide the best flavor, but frozen can be used if thawed and drained thoroughly.
- Scones are best enjoyed the day they are baked but can be stored in an airtight container for up to 2 days.
- Optionally, brush scones with a bit of cream before baking for a shiny, golden top.
