Strawberries and Cream Scones

introduction

These Strawberries and Cream Scones are light, soft, and sweet. They use fresh strawberries and rich cream. If you like simple creamy recipes, try our creamy beef and bowtie pasta recipe for another easy dish.

why make this recipe

You make this recipe when you want a quick sweet treat. It is fast to mix and bakes in about 20 minutes. The scones work well for breakfast, tea, or a snack.

how to make Strawberries and Cream Scones

1. Preheat the oven and get a baking sheet ready.
2. Mix the dry ingredients in a big bowl.
3. Cut the cold butter into the flour mix until it looks like coarse crumbs.
4. Fold in the chopped strawberries gently so they do not crush.
5. Stir the cream and vanilla in another small bowl.
6. Add the cream mix to the dry mix and stir until just combined. Do not overmix.
7. Turn the dough onto a floured surface and pat into a 1-inch thick circle.
8. Cut the circle into wedges and place them on the baking sheet.
9. Bake for 15–20 minutes until the tops turn golden brown.
10. Serve the scones warm with glaze or clotted cream.

Ingredients :

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 1 cup fresh strawberries, chopped
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• Extra glaze or clotted cream for serving

Directions :

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, mix flour, sugar, baking powder, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Gently fold in the chopped strawberries.
5. In another bowl, combine heavy cream and vanilla extract.
6. Add the cream mixture to the dry ingredients and stir until just combined.
7. Turn the dough out onto a floured surface and gently pat into a circle about 1 inch thick.
8. Cut into wedges and place on a baking sheet.
9. Bake for 15-20 minutes until golden brown.
10. Serve warm with extra glaze or clotted cream.

how to serve Strawberries and Cream Scones

Serve them warm for best taste. Add a spoon of clotted cream or a drizzle of glaze. They pair well with tea or coffee. You can also split them and add a little jam.

how to store Strawberries and Cream Scones

Cool the scones completely. Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. Reheat in the oven at 300°F (150°C) for 8–10 minutes.

tips to make Strawberries and Cream Scones

• Keep the butter cold for flaky scones.
• Do not overmix the dough. Mix until just combined.
• Pat gently to keep the texture light.
• Use firm red strawberries to avoid extra moisture.
• Bake until the tops are golden to get a good crust.

variation (if any)

• Add a lemon zest to the dough for a bright flavor.
• Swap strawberries for blueberries or raspberries.
• Make a simple glaze with powdered sugar and a little cream or lemon juice.

FAQs

Q: Can I use frozen strawberries?
A: You can, but thaw and drain them well first and pat dry to avoid extra wet dough.

Q: Can I use milk instead of heavy cream?
A: Milk will work, but heavy cream gives a richer texture. Use whole milk if you must.

Q: How do I keep scones from being dry?
A: Do not overbake and keep the butter cold. Also do not overmix the dough.

Q: Can I make smaller scones?
A: Yes. Cut smaller wedges and reduce baking time by a few minutes, watch them closely.

Strawberries and Cream Scones

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These light and fluffy scones are a delightful treat made with fresh strawberries and rich cream, perfect for breakfast or tea.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 1 cup fresh strawberries, chopped
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• Extra glaze or clotted cream for serving

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Instructions

1. Preheat the oven to 400°F (200°C) and prepare a baking sheet.
2. In a large bowl, mix flour, sugar, baking powder, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Gently fold in the chopped strawberries.
5. In another bowl, combine heavy cream and vanilla extract.
6. Add the cream mixture to the dry ingredients and stir until just combined.
7. Turn the dough out onto a floured surface and gently pat into a circle about 1 inch thick.
8. Cut into wedges and place on a baking sheet.
9. Bake for 15-20 minutes until golden brown.
10. Serve warm with extra glaze or clotted cream.

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Notes

For best taste, serve warm. These scones pair well with tea or coffee.

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Nutrition

• Serving Size: 1 scone
• Calories: 250
• Sugar: 6g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 20mg