If you are looking for a delightful treat that perfectly balances fruity freshness with tender richness, this Strawberries and Cream Scones Recipe is just what you need. These scones come out soft and flaky with juicy bursts of strawberries in every bite, making them an irresistible snack or breakfast choice. The subtle sweetness combined with the creamy texture creates a comforting experience that feels both indulgent and utterly satisfying. Whether you’re baking for a cozy morning or a sunny afternoon tea, these scones will quickly become a cherished favorite.
Ingredients You’ll Need
Keeping the ingredients simple yet thoughtfully selected is key to nailing this recipe. Each component plays its part—from the all-purpose flour giving the scones their tender crumb, to the cold butter which ensures flakiness, and of course, the fresh strawberries that add vibrant color and juicy flavor.
- 2 cups all-purpose flour: The base of your scone, providing structure and a light texture.
- 2 tsp baking powder: Helps the scones rise beautifully, giving them that soft, airy quality.
- 1/4 cup sugar: Adds just the right touch of sweetness to complement the strawberries.
- 1/2 tsp salt: Enhances all the flavors and balances the sweetness.
- 1/2 cup cold unsalted butter, cubed: The secret to tender, flaky layers—make sure it’s well chilled!
- 3/4 cup heavy cream: Brings moisture and richness, creating that melt-in-your-mouth texture.
- 1 cup fresh strawberries, chopped: Bursts of juicy fruit that give the scones their signature bright flavor and color.
How to Make Strawberries and Cream Scones Recipe
Step 1: Prepare Your Baking Space
Start by preheating your oven to 400°F (200°C). Line a baking tray with parchment paper to prevent sticking and to ensure even baking. A well-prepped workspace always makes the process smoother and your scones come out perfectly golden.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until evenly mixed. This step is fundamental as it ensures your scones will rise evenly and have a consistent flavor throughout.
Step 3: Cut in the Butter
Next, add the cold cubed butter to the flour mixture. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture looks like coarse crumbs. The uneven bits of butter create pockets of flakiness as the scones bake—don’t overmix!
Step 4: Add Cream and Strawberries
Gradually pour in the heavy cream, mixing just until combined. Then gently fold in the chopped fresh strawberries, being careful not to crush them. This gentle folding keeps those lovely strawberry pieces intact, making the scones visually appealing and delicious.
Step 5: Shape and Cut the Dough
Turn the dough out onto a floured surface and lightly knead it just enough to bring it together. Pat it into a circle about 1 inch thick, then cut into 8 wedges. This rustic shape is perfect for baking and serving.
Step 6: Bake to Golden Perfection
Place the wedges on your prepared baking tray and bake for 15 to 20 minutes until the scones are puffed up and golden brown on top. The aroma will fill your kitchen, setting the stage for a delightful treat.
How to Serve Strawberries and Cream Scones Recipe
Garnishes
A simple dusting of powdered sugar can add an elegant touch, but a spread of clotted cream or whipped cream alongside really elevates these scones. Fresh strawberry slices on top add freshness and pop visually, making every bite feel special.
Side Dishes
Serve these scones with a pot of hot tea or freshly brewed coffee for a classic experience. You can also pair them with a light fruit salad or a citrusy marmalade to complement the sweetness and add a touch of tang.
Creative Ways to Present
Want to impress your guests? Arrange your scones on a tiered cake stand adorned with edible flowers and extra strawberries. For a brunch, offer a scone bar with bowls of cream, honey, and jam so everyone can customize their perfect bite.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container at room temperature for up to two days. This keeps them soft but avoid longer storage at room temperature to maintain freshness.
Freezing
These scones freeze beautifully. Wrap each scone tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to three months and pull out whenever you want a quick, delicious treat.
Reheating
To reheat, thaw frozen scones at room temperature, then warm them in a 350°F oven for about 5 to 7 minutes until heated through and slightly crisp on the outside—just like freshly baked!
FAQs
Can I use frozen strawberries for this Strawberries and Cream Scones Recipe?
While fresh strawberries provide the best texture and flavor, you can use frozen strawberries if fresh aren’t available. Just be sure to thaw and drain them well to avoid excess moisture making the dough soggy.
What makes the scones flaky and tender?
The key is using cold butter cut into the flour. These cold butter pockets steam during baking, creating light layers and that perfect flaky texture every time.
Can I substitute the heavy cream?
You can use half-and-half or whole milk in a pinch, but heavy cream gives these scones their signature richness and tenderness, so it’s worth using if possible.
How do I prevent the strawberries from bleeding into the dough?
Folding the strawberries in gently and adding them last helps keep the bright fruit distinct. Also, using firm, ripe strawberries reduces excess juice and color bleed.
Can this Strawberries and Cream Scones Recipe be made vegan?
To veganize it, substitute the butter and heavy cream with plant-based alternatives like coconut oil and coconut cream, but keep in mind the texture and flavor might differ slightly from the classic version.
Final Thoughts
There is something truly comforting about enjoying homemade scones, especially when they’re bursting with fresh strawberries and enriched by creamy goodness. This Strawberries and Cream Scones Recipe is straightforward enough for any home baker but impressive enough to serve guests. I wholeheartedly recommend giving it a try—you might just find your new go-to for cozy mornings and sweet moments!
Print
Strawberries and Cream Scones Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones (approximately 8 servings)
- Category: Breakfast
- Method: Baking
- Cuisine: British
Description
These Strawberries and Cream Scones are a delightful treat that combines tender, flaky pastry with juicy fresh strawberries and rich cream. Perfect for breakfast or afternoon tea, they bake up golden and fragrant, offering a sweet yet balanced flavor that’s sure to please.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 cup sugar
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup heavy cream
- 1 cup fresh strawberries, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly mixed to create the base for your scone dough.
- Cut in Butter: Add the cold cubed butter to the dry mixture, working it in with your fingers or a pastry cutter until the texture resembles coarse crumbs, which helps create a flaky texture in the final scones.
- Mix in Cream and Strawberries: Gradually stir in the heavy cream just until combined, then gently fold the chopped strawberries into the dough to distribute fruit without overmixing.
- Shape Dough: Turn the dough onto a floured surface, knead lightly to bring it together, then pat or roll it into a 1-inch thick circle. Cut the circle into 8 wedges with a sharp knife.
- Bake: Arrange the scones on the prepared baking tray, spacing them evenly. Bake for 15-20 minutes until they are golden brown on top and cooked through. Cool slightly before serving.
Notes
- Use cold butter to ensure flaky scones.
- Handle the dough gently to avoid tough scones.
- Fresh strawberries add juiciness; avoid overmixing to prevent sogginess.
- Scones are best eaten the same day but can be reheated gently.
