Description
Delightfully tender and flavorful Strawberries & Cream Scones with fresh diced strawberries, a creamy strawberry puree folded into a buttery dough, baked to golden perfection and finished with a sweet vanilla glaze. Perfect for breakfast, brunch, or an elegant afternoon tea treat.
Ingredients
Scone Dough
- 1/2 cup (71g) strawberries, diced, fresh preferred
- 1/4 cup (50g) granulated sugar
- 2 tablespoons (28g) half-and-half or light cream
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour or 2 cups (227g) King Arthur Pastry Flour Blend
- 1/2 teaspoon table salt
- 1 tablespoon baking powder
- 6 tablespoons (85g) butter, cold, cut into pieces
- 1 large egg
- 2 teaspoons King Arthur Pure Vanilla Extract
- a few drops King Arthur Fiori di Sicilia, optional
- 2/3 cup (99g) strawberries, diced, fresh preferred
Glaze
- 3 tablespoons (35g) granulated sugar
- 1 1/2 teaspoons King Arthur Pure Vanilla Extract
- 1 teaspoon water
Instructions
- Preheat Oven: Preheat the oven to 375°F and prepare two baking sheets by lightly greasing them or lining with parchment paper, or alternatively, prepare a full-size or mini scone pan.
- Make Strawberry Cream Mixture: In a blender or food processor, combine 1/2 cup diced strawberries with the sugar and half-and-half or light cream. Process until smooth and set aside this creamy mixture.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, and baking powder evenly.
- Cut in the Butter: Incorporate the cold butter into the dry mixture using a mixer, fingertips, fork, or pastry blender until the texture becomes unevenly crumbly.
- Combine Wet Ingredients: In a separate bowl, whisk together the strawberry cream mixture, egg, vanilla extract, and optional drops of Fiori di Sicilia for a citrusy aroma.
- Form the Dough: Add the wet mixture to the dry ingredients, stirring gently until the dough just starts to come together.
- Add Fresh Strawberries: Fold in the remaining 2/3 cup diced strawberries carefully; expect the dough to be quite sticky at this stage.
- Shape and Arrange: Drop heaping tablespoonfuls of dough (about golf ball size) onto the prepared baking sheets or divide the dough equally into the compartments of your scone pan.
- Bake: Bake the scones for about 15 to 16 minutes if using baking sheets or mini pans, or 18 to 20 minutes if using a standard scone pan. Look for a light golden brown edge; check one scone to ensure the center is moist but not gummy.
- Prepare the Glaze: In a small bowl, stir together the sugar, water, and vanilla extract until smooth and well combined.
- Glaze and Serve: Drizzle the glaze over the warm scones. Serve immediately, or cool and store airtight at room temperature. Reheat gently before serving if desired.
Notes
- For best texture, keep butter cold until incorporated to achieve a crumbly, flaky scone.
- Use fresh strawberries for the best fresh flavor; frozen strawberries may add too much moisture.
- The optional Fiori di Sicilia adds a lovely citrus-vanilla aroma but can be omitted if unavailable.
- Scones are best served warm, but can be stored at room temperature for up to 2 days in an airtight container.
- Reheat scones briefly in a microwave or in a 350°F oven covered with foil to refresh their texture.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
