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Strawberries & Cream Scones
Strawberries & Cream Scones have sweet strawberries nestled in a tender, lightly-sweet scone and topped with a vanilla sugar glaze.
Ingredients
For the Scones
2 cups all-purpose flour, plus a little extra for flouring your work surface
1 tablespoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 cup strawberries, cleaned, stems trimmed off, and cut into 1/2” dice
3/4 cup light cream
For the Glaze
1 1/2 cups confectioner’s sugar
2–3 tablespoons light cream
1/4 teaspoon vanilla
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with a silicone baking mat or a sheet of parchment paper. Set aside.
- In a mixing bowl, combine 2 cups flour, baking powder, sugar and salt. Using a whisk, stir to combine.
- Add butter pieces to the flour mixture, then using a fork or a pastry cutter, mix together until crumbly. (Avoid using your fingers. The heat from your hands will soften the butter too much.)
- Add the strawberries and toss to coat in the flour mixture. Pour in light cream. Using a rubber spatula, fold the ingredients together to create a soft dough. Don’t over mix the dough – just stir until the mixture holds together.
- Lightly flour your work surface, then pour the dough out on the surface. With your fingers, shape the dough into a rectangle, about 5”x10” in size and 1” thick. With a large sharp knife, cut the rectangle into 6 squares (2 x 3 rows). Then, cut each square diagonally in half – you’ll have 12 triangles in total.
- Gently place the triangles onto the prepared baking sheet. (You should be able to fit all 12 onto the same single baking sheet.) Bake 13-16 minutes in preheated oven, turning halfway through the cooking time, until scones are lightly golden brown on top.
- Remove scones from the baking sheet onto a cooling rack and allow to cool for about 10 minutes.
- Once the scones have cooled, place a piece of parchment paper under the cooling rack.
- Prepare the glaze by whisking together confectioner’s sugar, 2 tablespoons light cream and vanilla extract. Stir with a whisk until smooth, adding the additional tablespoon of light cream if necessary if the glaze is too thick.
- Dip the whisk into the glaze, then use the whisk to drizzle the glaze over each scone. Allow glaze to firm up before serving.
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