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Strawberries and Cream Scones

Light, tender scones studded with juicy strawberries and topped with vanilla glaze and crushed freeze dried strawberries for a perfect sweet treat.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Servings: 8 scones
Course: Breakfast, Snack
Ingredients Equipment Method

Ingredients
  

Scones
  • 480 g flour
  • 100 g sugar
  • 20 g bp
  • 10 g salt
  • 8 oz heavy cream
  • 2 large eggs
  • 1 tsp vanilla paste
  • 170 g unsalted butter
  • 225 g chopped strawberries
Glaze
  • 200 g powdered sugar
  • 4 tbsp whole milk
  • ½ tsp vanilla
Garnish
  • 1/4 cup freeze dried strawberries, crushed optional

Equipment

  • 1 Whisk
  • 1 Large Mixing Bowl to mix dough
  • 1 Small Mixing Bowl to mix glaze
  • 1 Chef Knife or Bench Scraper to cut scones

Method
 

Scone Instructions:
  1. Measure out flour, sugar, baking powder, salt into a bowl and mix together.
  2. In a separate container, whisk together eggs, heavy cream, and vanilla.
  3. Cut butter into about ½ inch pieces and rub into the flour mixture, leaving large pieces of butter.
  4. Mix in add ins.
  5. Mix in egg/cream mixture until evenly incorporated - do not overmix.
  6. Shape into an 8 inch diameter puck, and cut into 8 slices. Place on baking sheet, chill for 20 minutes, then bake at 350F for 25-30 minutes.
Glaze:
  1. Mix together ingredients until smooth
  2. Glaze scones after cooling for 10 minutes, sprinkle with crushed freeze dried strawberries