These Strawberry Cream Scones are incredibly delicious and loaded with diced strawberries. Simple recipe using heavy cream to deliver a moist, tender, and rich scone. Serve unglazed for a crunchier sugar topping or glazed for an over the top treat. Easy to prepare and no mixer needed.
½pint(6 ounces) or 1 cup strawberries, hulled and diced
1 ½cupsheavy cream
3 - 4tablespoonscream or milk
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.
Bake for 25 - 35 minutes until golden. Allow to cool on rack.
Make the icing:
Add the cream or milk and mix until smooth. Add a little more cream or milk to thin, if desired. Spoon and drizzle over cooled scones to cover tops.