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–+ servings
Strawberries and Cream Scones

Irresistible Strawberries and Cream Scones to Brighten Mornings

These Strawberries and Cream Scones are a delightful way to embrace the sweetness of spring.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 58 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups all-purpose flour for a gluten-free option, substitute with a 1:1 gluten-free flour blend
  • 1 tsp salt opt for fine sea salt
  • 1 tbsp baking powder check expiration date
  • 1 tsp baking soda necessary for achieving light texture
  • 1/4 cup granulated sugar consider brown sugar for a hint of caramel flavor
  • 1/2 cup unsalted butter very cold for best texture
  • 1 large egg or a flax egg for vegan alternative
  • 1/2 cup whole milk almond or oat milk works for dairy-free
  • 1/4 cup heavy cream full-fat coconut cream as non-dairy substitute
  • 1 cup fresh strawberries cut into quarters
  • 1 tbsp egg wash mixed beat egg and water
  • 2 tbsp sugar for sprinkling use coarse sugar for added texture
For the Glaze
  • 1 cup confectioners’ sugar for dusting
  • 2 tbsp heavy cream coconut cream as non-dairy option
  • 1 tsp vanilla extract pure extract for best flavor
  • 1 pinch salt balances sweetness

Equipment

  • Oven
  • Mixing bowl
  • Baking Sheet
  • Parchment Paper
  • Pastry Cutter
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together flour, salt, baking powder, baking soda, and sugar.
  3. Cut cold butter into small cubes and mix it into dry ingredients until it resembles coarse meal.
  4. In a separate bowl, whisk together egg, milk, and cream until well combined. Stir this into the dry ingredients.
  5. Fold in quartered strawberries gently without crushing them.
  6. Transfer dough to a floured surface and knead it a few times, then shape into an 8-inch circle.
  7. Slice the dough into 8 wedges and arrange them on the baking sheet.
  8. Brush with egg wash and sprinkle with sugar.
  9. Bake for 18 minutes until puffed and golden brown.
  10. Let scones cool for about 10 minutes.
  11. Whisk together confectioners’ sugar, cream, vanilla, and salt to make the glaze and drizzle over scones.

Nutrition

Serving: 1sconeCalories: 230kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 300IUVitamin C: 5mgCalcium: 70mgIron: 1mg

Notes

These scones are simple and can be customized with different fruits or flavors. Perfect for breakfast or snacks.

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