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Fresh Strawberries and Cream Scones

Delightful scones bursting with juicy strawberries and rich cream, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 pieces
Course: Breakfast, Dessert, Snack
Cuisine: American, British
Calories: 200
Ingredients Method Notes

Ingredients
  

Scone Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed Must be cold for flakiness.
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 cup fresh strawberries, chopped Chop into manageable pieces.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk together until well blended.
  3. Add the cubed cold butter to the dry mixture. Using your fingers or a pastry cutter, cut the butter into the flour until it resembles coarse crumbs.
  4. In another bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
  5. Gradually fold the wet ingredients into the dry ingredients just until combined. Be careful not to overmix.
  6. Gently fold in the chopped strawberries.
  7. Turn the mixture onto a floured surface. Gently knead the dough a few times and form it into a circle about 1-inch thick. Cut into wedges.
Baking
  1. Transfer the scones to the prepared baking sheet and bake for about 15 to 20 minutes, or until golden brown on top.
  2. Allow them to cool slightly before serving. Enjoy!

Notes

For optimal freshness, store scones in an airtight container at room temperature for up to 2 days. Freeze baked scones for up to 3 months and reheat at 350°F (175°C) for 5 to 10 minutes.