These Strawberries and Cream Scones check off all the boxes when it comes to delicious sweet treats in a tiny package, right up there with the universally loved Lemon Blueberry when it comes to fresh fruit perfection in a scone. With a moist and tender crumb on the inside, golden brown edges, and topped with crusted sugar, these scones gently fill your mouth with the delicate, fruity sweetness of fresh strawberries.
I’ve made a wide variety of scones, but this is only the second time I’ve used fresh fruit… the other being my lemon blueberry scones. I wasn’t sure what to expect here since strawberries have an entirely different flavor than blueberries. Frankly, I thought this recipe might go down in the books as a pleasant test, but not a recipe I would want to make again.
Wow, was I wrong… and very pleasantly surprised! Served warm, these Strawberries and Cream Scones absolutely burst with the soft fruity sweetness of fresh strawberries. The flavor is not strong or over-powering… it’s just perfect.
Served with lemon curd, layering the citrus tartness of the lemon over the sweet fruitiness of the strawberries is scone heaven! Top them off with a little clotted cream, and you have the best of all worlds when it comes to scones!
4 cups (500 grams) all-purpose flour
1 cup (200 grams) granulated sugar
1 ½ tablespoons (22.5 grams) baking powder
1 ½ teaspoons (4.5 grams) kosher salt
1 cup (227 grams) cold unsalted butter, cubed
1 cup (240 grams) plus 1 tablespoon (15 grams) heavy whipping cream, divided
3 large eggs (150 grams), divided
1 tablespoon (13 grams) vanilla extract
1 cup (170 grams) diced fresh strawberries
Garnish: turbinado sugar
Serve warm with clotted cream and lemon curd
1. Line two baking sheets with parchment paper or silicone baking mats.
2. Add flour, granulated sugar, baking powder, and salt to a large bowl and whisk until combined. Add the cold, chopped butter and cut it into the flour mixture with a pastry blender until the mixture resembles large, pea-sized coarse crumbs. If you don’t have a pastry blender, you can use two forks or your fingers to cut in the butter.
3. In a small bowl, whisk together 1 cup (240 grams) heavy cream, 2 eggs (reserve the 3rd egg for later use), and vanilla extract. Add the cream mixture to the flour mixture, stirring with a fork until the mixture begins to come together.
4. Turn the dough onto a heavily floured surface. Using well-floured hands, knead several times until the dough comes together. Roll the dough into a 14×10-inch rectangle. Spread half of the diced strawberries onto one short side of the dough; fold opposite side of the dough over on top of the strawberries, like folding a book. Roll the dough into a 14×10-inch rectangle again. Spread remaining strawberries onto one short side of the dough. Roll to ¾-inch thickness.
5. Using a 2-inch round biscuit cutter dipped in flour, cut dough, rerolling scraps once. Place the scones 2 inches apart on prepared baking pans. Freeze for 30 minutes.
6. Preheat oven to 400° F (200° C).
7. In a small bowl, whisk together the remaining 1 egg and remaining 1 tablespoon of heavy cream. Brush the egg wash onto the scones. Sprinkle with turbinado sugar, if desired.
8. Bake until golden brown, 15 to 20 minutes. Let the scones cool on the pan for a few minutes and then transfer them to a wire rack to cool completely.
Serve with clotted cream and lemon curd.
Round Biscuit Cutter
Two baking sheets
Parchment paper or silicone baking mats
These scones are best eaten fresh out of the oven or within 1 to 2 days if kept at room temperature. If they are not being served warm from the oven, pop a few into the microwave for a few seconds and they will taste like you just baked them.
Freeze After Baking: The scones can be frozen after they are completely cooled. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator.
- Method: Baking
- Cuisine: Tea Time
Keywords: scones, strawberries and cream scones