STRAWBERRY CREAM SCONES

These strawberry cream scones are crisp on the outside and moist and rich on the inside. It's the perfect breakfast or anytime treat.

If you ask people to describe a scone, the majority will say it’s a triangular-shaped biscuit that’s crumbly and more dry on the texture spectrum. In fact, that’s how I too would describe the typical scone.

Jump to:

• My strawberry scones aren't typical
• Scones don't have to be dry
• More delicious breakfast treats
• How to make strawberry cream scones video
• Have you seen these?
• Strawberry Cream Scones
• →

My strawberry scones aren't typical

However, this recipe strays far from the average scone and surpasses all of your expectations when it comes to tasting this treat. These are abundant in flavor, and the combination of sweet strawberries and a creamy batter results in a richness that strays far away from a dry, bland consistency. They are the perfect substitute for breakfast or a snack.

Dicing the strawberries rather than roughly chopping them allows an even distribution of the berries and juice throughout the dough. It’s better to have smaller bits of strawberries than to bite into a large one and have it separate from the scone. You know what I mean?

Scones don't have to be dry

These scones use less butter and more heavy cream. That’s where the moisture comes in. Using a fork or a spatula, mix the dough in the bowl until it comes together. The dough may be shaggy and more moist than anticipated. Don’t worry. It’s better to have it slightly moist than dry. If it’s too dry, you will end up with a dry scone.

Turn the dough onto a lightly floured surface. Gather together and flatten into a one inch thick round. Slice into eight wedges. You may also want to flour the knife or scraper to allow for easier slicing and transferring of dough.

Slice into wedges and place onto a parchment lined baking sheet and set them apart a bit as they may spread slightly. If you used a scraper, just slide under the wedges and lift up.

You most likely will not get a straight edge after these are baked. Again, the dough has some moisture to it as do the strawberries. I would rather have a tender imperfect shaped scone than a dry straight edged one.

If it's hot in your kitchen, you may want to put these in the fridge so they don't spread too much in the oven.

These don’t take long to prepare. In less than an hour, you can have them mixed, baked, cooled, glazed, and ready to serve. How cool is that?

You can serve them as is with a crunchy sugary topping or make a glaze and drizzle it on top. Whichever way you chose, they will be delicious.

Life is too short for mediocre food.

→