Strawberry Cream Scones
Prep Time: 30 minutes
Cook Time: 19 minutes
Total Time: 49 minutes
Servings: 8 scones
Classic cream scones, filled with chunks of fresh strawberries.
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- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp fine table salt
- 1/3 cup granulated sugar adjust to taste
- 1 tsp vanilla or vanilla bean paste
- 1 1/3 - 1 1/2 cups cold heavy whipping cream use as much as needed to moisten
- 1 - 1 1/4 cups diced fresh strawberries fairly finely diced
- Additional heavy cream for brushing
- White granulated sugar
Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
Prepare the strawberries and place into a bowl. Toss with a bit of flour (just a couple of teaspoons) and set aside. *Note, if using imported, out of season strawberries, I like to add a teaspoon or so of sugar, as well.
Whisk together the flour, baking powder, salt and sugar in a large bowl.
Measure out the heavy cream, then stir in the vanilla. Pour half of the cream over the dry ingredients, then stirring gently while adding just enough of the rest of the heavy cream to make a just moist dough. There shouldn't be any pockets of dry flour in the bottom of the bowl, but the dough shouldn't be super sticky, either. Don't hesitate to add an additional tablespoon or so of heavy cream if needed to achieve this. Gently and quickly stir in the strawberries.
Remove the dough to a lightly floured work surface. Gently gather the dough into a rough ball, then using the palms of your hands, gently press into a 7-inch round, even-height circle. (Press in along the sides, as well, to ensure the sides are not crumbly).
Transfer round to prepared baking sheet. Using a sharp knife, cut the round into 8 even wedges. Separate the wedges and arrange on baking sheet with at least 1 inch in between. Place baking sheet into the freezer for 15 minutes.
Remove from freezer and brush tops of wedges with heavy cream. Sprinkle tops generously with white, granulated sugar. Work quickly so they don't warm up.
Bake the chilled scones in preheated oven for 14-16 minutes, or until lightly golden.
Remove the scones from the oven and immediately remove to a cooling rack. Serve warm or store cooled scones in an airtight at room temperature for several days. These scones can also be frozen for longer storage.
Calories: 205kcal | Carbohydrates: 44g | Protein: 4g | Sodium: 293mg | Potassium: 201mg | Fiber: 1g | Sugar: 8g | Calcium: 72mg | Iron: 2.3mg