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. 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?
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.
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?
Try some of my other breakfast treats:
Life is too short for mediocre food.
Strawberry Cream SconesPrint Recipe Pin Recipe
- 3 cups flour
- ½ cup sugar plus more for sprinkling tops
- 1 tablespoon baking powder
- ¾ teaspoon fine salt recommended: Diamond Crystal
- 4 tablespoons unsalted butter cubed
- ½ pint (6 ounces) or 1 cup strawberries, hulled and diced
- 1 ½ cups heavy cream plus a little more for brushing tops
- 1 cup confectioners’ sugar
- 3 - 4 tablespoons cream or milk
- Pinch of salt optional
- Preheat oven 375 degrees.
- Whisk together the flour, sugar, baking powder, and salt.
- Add butter and using a fork, pastry cutter, or your fingers, mix until butter is mostly incorporated.
- Add the strawberries and toss to coat them with the flour mixture.
- Add the heavy cream and use a fork or spatula to stir until it's mostly combined. You will have a shaggy, wet dough.
- Turn the dough onto a lightly floured surface. Gather together and flatten into a 1" thick round and slice into 8 wedges.
- Using a scraper or a sharp knife, cut the round into 8 wedges, and transfer onto parchment lined baking sheet. You may want to lightly flour the scraper for easy slicing and transferring to baking sheet. Allow a few inches of separation between each wedge as they do spread slightly when baking.
- Brush the tops with a little heavy cream then sprinkle the tops with some sugar for a crispy crust.
- Bake for 25 - 35 minutes until golden. Allow to cool on rack.
Make the icing:
- Combine the icing incredients in a bowl and mix until smooth. Add a little more cream or milk to thin, if desired. Spoon and drizzle over cooled scones.
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