Strawberries And Cream Scones

Short, Catchy Intro

So you want something sweet, buttery, and slightly wild with strawberries but you do not want to pretend you are a pastry chef for the day. I feel you. These Strawberries And Cream Scones give you flaky layers, juicy pockets of fruit, and a glaze that makes everything worth the tiny mess. They look impressive but are shockingly chill to make. Ready to get a little fancy with minimal effort and maximum yum

Why This Recipe is Awesome

Why is this recipe awesome? First off it is basically foolproof. I say that with confidence because I tested it while watching reruns and still nailed it. The cold butter trick gives you flaky scones every time. Fresh strawberries add bright pops of flavor so you do not need flashy ingredients. Also these scones double as breakfast, snack, dessert, and bribe material for neighbors. Win win.

And did I mention the glaze That dusting of confectioners sugar or a quick milk glaze is like a tiny crown on your scone royalty. Impressing people is optional. Eating them alone in your pajamas is mandatory.

Ingredients You’ll Need

• 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
• 1 large egg beaten
• 1 teaspoon water
• 2 tablespoons sugar for sprinkling
• 3/4 cup confectioners sugar

Yes there are two eggs listed. One goes in the dough and one becomes a shiny egg wash. Trust me on this.

Step-by-Step Instructions

1. Prepare Workspace and Preheat Oven
   Preheat your oven to 400°F 200°C. Line a large baking sheet with parchment paper. Hull and quarter your fresh strawberries then set aside.

2. Combine Dry Ingredients
   In a large mixing bowl whisk together the all purpose flour granulated sugar baking powder baking soda and salt until thoroughly combined.

3. Incorporate Cold Butter
   Add the cubed very cold butter to the dry ingredients. Use a pastry blender your fingertips or a food processor pulsing quickly. Work the butter into the flour until it resembles coarse crumbs with some pea sized pieces of butter left. This makes the scones flaky.

4. Fold in Strawberries
   Gently fold in the quartered fresh strawberries until evenly distributed. Be gentle so they do not turn into jam.

5. Add Wet Ingredients
   In a separate small bowl whisk together the large egg whole milk and 2 tablespoons heavy cream. Pour this cold liquid into the flour butter strawberry mixture. Gently mix with a spatula or your hands until just combined. The dough will look shaggy.

6. Shape the Scones
   Lightly flour a clean work surface. Turn the dough out and gently knead it a couple of times to bring it together. Pat or roll the dough into a round or square about 1 inch thick. Cut into 8 or 12 wedges or use a 2 to 2.5 inch round cutter pressing straight down.

7. Prepare for Baking
   Transfer the cut scones to the prepared baking sheet leaving about 1 inch between them. In a small bowl whisk the beaten large egg with 1 teaspoon water to make an egg wash. Brush the tops of the scones with this wash then sprinkle with 2 tablespoons sugar.

8. Bake the Scones
   Bake in the preheated 400°F 200°C oven for 15 to 18 minutes or until the scones are golden brown and have risen nicely. A skewer inserted should come out clean. Transfer to a wire rack to cool slightly.

9. Prepare and Serve Topping
   Serve your scones warm or at room temperature. Dust generously with 3/4 cup confectioners sugar or whisk that sugar with a tablespoon or two of milk or water for a simple glaze. Garnish with extra fresh strawberry slices if you feel fancy.

Common Mistakes to Avoid

• Thinking you do not need to chill the butter. Rookie move. Cold butter equals flaky layers.
• Overmixing the dough until it is smooth. Stop when it is shaggy. Overworking makes tough scones.
• Mashing the strawberries into the dough. Be gentle or you will end up with pink dough and sad scones.
• Skipping the egg wash. It is the difference between pale sad biscuits and glorious shiny scones.
• Crowding the baking sheet. Give them space to puff and brown evenly.

Alternatives & Substitutions

Want to switch things up Here are some easy swaps that still keep the vibe.

• Use frozen chopped strawberries if fresh are out. Thaw briefly and drain excess juice. Do not add all the juice back to the dough.
• No whole milk Replace with 2 percent or buttermilk for a tangier result. I like buttermilk here IMO.
• Butter alternative Margarine will work in a pinch but your scones will miss that actual butter flavor. Your taste buds will notice.
• Heavy cream swap You can replace the 2 tablespoons heavy cream with extra milk if you are avoiding cream. Texture will still be good.
• Want a citrus twist Add a teaspoon of lemon zest to the dough for brightness. Trust me.
  Also if you are in the mood for savory after these sweet treats try this fun pasta recipe for a totally different vibe Cowboy Butter Chicken Linguine for a creamy bold follow up.

FAQ

Q Why do my scones turn out dense
A Did you overmix Probably. Mix just until combined and keep the butter cold. Also do not skip the rising space on the pan.

Q Can I use frozen strawberries
A Yes but do not thaw fully into a puddle. Pat them dry to avoid soggy dough.

Q Can I use margarine instead of butter
A Technically yes but why hurt your soul like that Use good butter if you can.

Q How do I store leftovers
A Keep them in an airtight container at room temperature for a day or two. For longer storage freeze them in a zip top bag then reheat in a low oven.

Q Can I skip the sugar topping
A Sure if you are going savory but the sugar gives a nice crunch and shine. I recommend at least the egg wash.

Q How do I make the glaze thinner or thicker
A Add milk a teaspoon at a time for a thinner glaze. For thicker add more confectioners sugar.

Final Thoughts

You did it You now have a batch of scones that look like you tried really hard but actually took minimal effort. Eat them warm with butter jam or that glossy glaze. Bring them to a brunch and take all the compliments. Or hoard them in a Tupperware and defend them fiercely. Either way you win.

Now go impress someone or yourself with your new culinary skill. You have earned it

Conclusion

If you want a couple of other takes on strawberries and cream scones check these for inspiration and slightly different techniques and flavors

• Strawberries and Cream Scones – Baker by Nature
• Strawberries and Cream Scones — elisabeth & butter

Happy baking and may your scones be flaky and your strawberries delightful