Strawberry Cream Scones Recipe

There’s just something incredibly rewarding about whipping up a batch of these luscious strawberry scones: it feels like a personal love letter baked into a warm, buttery delight.

Creating these strawberry cream scones is something I truly savor. They couldn’t be simpler, with just a few easy-to-find ingredients.

But the flavor! Oh, the flavor!

Sweet strawberries juxtaposed with a rich buttery scone; what could be better? I think fresh strawberries could make any dish delicious.

But add them to a scone, which has the delightful flavor of vanilla extract, and you have a winner.

Ingredients

• All-purpose flour: Provides structure; main carbohydrate source.
• Granulated sugar: Adds sweetness; browns during baking.
• Baking powder: Essential leavening agent; adds lightness.
• Unsalted butter: Adds richness and flakiness; provides fat.
• Heavy cream: Adds moisture and richness; soft, tender crumb.
• Egg: Binds ingredients; adds protein and richness.
• Vanilla extract: Enhances flavor with aromatic sweetness.
• Fresh strawberries: Provides natural sweetness and vitamins.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, hulled and diced
• 2 tablespoons turbinado sugar for sprinkling (optional)

How to Make this

1. Set your oven to 400°F (200°C) to preheat. Take a baking sheet, and line it with parchment.

2. In a big bowl, combine the flour, white sugar, baking powder, and salt.

3. Include the butter, which has been cold and cut into cubes, with the dry components. It is best to use a pastry cutter or your fingers to work the fat into the flour until the mixture resembles a coarse meal.

4. In a small bowl, combine the heavy cream, egg, and vanilla extract. Whisk together until well blended.

5. Combine the dry ingredients with the cream mixture, and give it a stir. The result should be a dough (but not a sturdy one) that shows signs of coming together.

6. Carefully incorporate the cubed strawberries, and take pains not to overmix the dough.

7. Place the dough on a surface lightly dusted with flour and briefly knead until the dough tightens and forms a ball.

8. Make the dough into a flat disk. Cut the disk into 8 triangular wedges and position them on a baking tray.

9. If you wish, you may scatter turbinado sugar across the tops of the scones to give them an extra bit of crunch and sweetness.

10. Bake the scones for 18-20 minutes, or until they have turned golden brown and are no longer wet in the middle, as a toothpick inserted there will readily attest. Cool the scones just slightly (if you can wait that long) and serve.

Equipment Needed

1. Oven.
2. Baking sheet.
3. Parchment paper.
4. Large mixing bowl.
5. Small mixing bowl.
6. Pastry cutter or hands (for cutting in butter).
7. Whisk.
8. Measuring cups.
9. Measuring spoons.
10. Knife (for cutting strawberries and dough).
11. Cutting board.
12. Surface for kneading (lightly floured).
13. Cooling rack.
14. Optional: Pastry brush (for applying cream or butter if desired).

FAQ

• Can I use frozen strawberries instead of fresh?You can indeed use strawberries that have been frozen. Just ensure that they are completely thawed and drained well before being added to the mixture, so as to not have any extra moisture that could throw off the texture.
• Can these scones be made gluten-free?Indeed, swap out the all-purpose flour for a 1:1 gluten-free baking blend. Keep in mind that the consistency might be a tad distinct.
• Is there a substitute for heavy cream?Half-and-half and full-fat coconut milk are great substitutes for heavy cream.
• How should I store leftover scones?Keep in an airtight container at room temp for up to 2 days. Otherwise, stick ’em in the freezer for long-term. Reheat in the oven for best results.
• Can I add other fruits to the scones?Yes, indeed! You can blend in blueberries, raspberries, or even a medley of berries for a unique take.
• Should the butter be chilled before use?Using cold butter is essential for creating the desired flaky texture in scones. This is because chilling the fat helps to inhibit gluten formation, which in turn leads to the development of a tender, flaky baked good.
• What’s the purpose of sprinkling turbinado sugar?Adding turbinado sugar gets the scones topped with something sweet and crunchy. Which is something you want, unless you don’t like sweetness.

Strawberry Cream Scones Recipe Substitutions and Variations

Whole wheat flour can replace all-purpose flour for a denser texture, or you can use a gluten-free flour blend to make this truly gluten-free!
Instead of using granulated sugar, you can use coconut sugar or a sugar substitute such as erythritol to achieve a lower sugar content.
Coconut cream or a mixture of Greek yogurt and milk can substitute for the heavy cream in this lighter scone. You could try this even if not dairy-free, for a scone with slightly different flavor and texture.
For a dairy-free version, plant-based butter or chilled coconut oil can replace unsalted butter.
Raspberries or blueberries can be used instead of fresh strawberries for a berry flavor that’s a little different.

Pro Tips

1. To maximize the flakiness of the scones, ensure the butter is as cold as possible. You can even place the cubed butter in the freezer for a few minutes before incorporating it into the dry ingredients.

2. Handle the dough as little as possible once the wet and dry ingredients are combined. Overmixing can lead to tough scones, so gently fold the mixture until just combined.

3. When incorporating the strawberries, try to use fresh and firm berries to prevent excess moisture and sogginess. Pat the strawberries dry with a paper towel before adding them to the dough.

4. For a more complex flavor, consider chilling the dough in the refrigerator for about 20 minutes before shaping and baking. This rest period allows the flour to hydrate fully and the butter to firm up, resulting in more structured scones.

5. If you want a glaze on your scones, mix a little powdered sugar with milk or lemon juice and drizzle it over the scones after they have cooled slightly. This adds a sweet, decorative finish.