Strawberries And Cream Scones are, without a doubt, a quintessential delight that evokes images of sun-drenched garden parties and elegant afternoon teas. There’s something truly magical about the combination of tender, flaky scones, bursting with fresh strawberries, and topped with a dollop of rich, cool cream. This classic treat transcends mere baked goods; it’s an experience, a moment of pure culinary bliss that brightens any occasion, transforming an ordinary gathering into something truly special.
The scone itself boasts a fascinating history, with roots stretching back to Scotland in the early 16th century. Originally a larger, round, flat bread made with oats and cooked on a griddle, it was later embraced by the British aristocracy, notably Queen Victoria, as a staple of the afternoon tea ceremony. Over centuries, it evolved into the smaller, leavened quick bread we cherish today, perfectly suited for serving with fruit preserves and clotted cream. Our rendition, infused with the vibrant taste of summer, pays homage to this rich heritage while offering an irresistible modern twist that celebrates seasonal fresh produce.
People adore these scones not just for their historical charm but for their utterly irresistible taste and texture. Each bite offers a harmonious balance: the buttery, slightly crisp exterior giving way to a soft, fluffy interior dotted with sweet, juicy strawberries. When paired with a generous swirl of cream, it creates a symphony of flavors and sensations that is both comforting and exquisitely refreshing. This recipe for Strawberries And Cream Scones promises to deliver that perfect balance, making it an ideal choice for a luxurious breakfast, a delightful brunch, or the crowning glory of your next afternoon tea spread.
Ingredients:
- For the Strawberries And Cream Scones:
- 3 cups (360g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, very cold and cut into 1/2-inch cubes
- 1 cup (240ml) heavy cream, very cold, plus 2 tablespoons for brushing
- 1 teaspoon vanilla extract
- 1 cup (approx. 150g) fresh strawberries, hulled and finely diced
- For the Whipped Cream Topping:
- 1 cup (240ml) heavy cream, very cold
- 2 tablespoons powdered sugar (confectioners’ sugar)
- 1/2 teaspoon vanilla extract
- Optional Garnish:
- Extra fresh strawberries, sliced or halved
Preparing Your Workspace and Ingredients for Outstanding Strawberries And Cream Scones
Hello, fellow baking enthusiasts! Before we dive into the delightful process of creating our beautiful Strawberries And Cream Scones, let’s get our kitchen in perfect order. This initial setup is key to a smooth and enjoyable baking experience, ensuring everything goes off without a hitch.
- First things first, let’s get that oven preheating. Set your oven to 400°F (200°C). A properly preheated oven is crucial for scones to rise beautifully and achieve that coveted light, flaky texture. You want a hot blast of air right when they go in to activate the baking powder quickly.
- Next, prepare your baking sheet. Line a large baking sheet with parchment paper. This simple step prevents sticking and makes for incredibly easy cleanup. Trust me, it’s a small effort that saves a lot of scraping later!
- Now, let’s talk about those gorgeous strawberries. Carefully hull your fresh strawberries and dice them into small, approximately 1/4-inch pieces. You want them small enough to distribute evenly throughout the dough without making it too wet or difficult to handle. Set these aside, ready for action.
- Ensure your butter and heavy cream are super cold. This is one of the most important tips for achieving those wonderfully flaky Strawberries And Cream Scones. Cold butter creates pockets of steam as it melts in the oven, giving scones their characteristic layers. Cold cream helps keep the butter cold and the dough manageable. If your kitchen is warm, you might even pop your mixing bowl and pastry blender into the fridge or freezer for a few minutes before starting.
Crafting the Scone Dough for Perfect Strawberries And Cream Scones
This is where the magic truly begins! Making scone dough is a surprisingly simple process, but a few key techniques will elevate your Strawberries And Cream Scones from good to absolutely glorious. We’re aiming for a tender, light crumb with delightful bursts of strawberry.
- In a large mixing bowl, combine all your dry ingredients: the all-purpose flour, granulated sugar, baking powder, and salt. Give them a good whisk to ensure they are thoroughly combined and evenly distributed. This step prevents pockets of unmixed baking powder or salt, which nobody wants!
- Now for the cold butter. Add your cubed, very cold butter to the dry ingredients. There are a few ways to incorporate the butter, and choose the one you’re most comfortable with.
- Using a pastry blender: This is my preferred method. Work the butter into the flour mixture until it resembles coarse crumbs, with some pieces of butter still about the size of small peas. This takes a few minutes of steady effort.
- Using your fingertips: If you don’t have a pastry blender, your fingertips work wonderfully. However, be quick! The warmth from your hands can melt the butter, which we want to avoid. Gently rub the butter into the flour until you reach that coarse crumb texture.
- Using a food processor: For the quickest method, pulse the cold butter with the dry ingredients in a food processor a few times until the mixture resembles coarse meal. Be careful not to over-process, as this can develop the gluten too much and make your scones tough.
Why is this step so important for Strawberries And Cream Scones?
Those pea-sized pieces of butter are essential. When they melt in the hot oven, they release steam, creating little air pockets that contribute to the scones’ signature flakiness and lightness. If the butter is too uniform, you lose this effect. - Gently fold in your finely diced fresh strawberries. Do this quickly and lightly to ensure they are evenly distributed without bruising them or adding too much moisture to the butter-flour mixture just yet.
- In a separate small bowl, whisk together your very cold heavy cream and vanilla extract. This ensures the vanilla is well-distributed.
- Now, pour the cold cream mixture into the flour-butter-strawberry mixture. Using a spatula or your hands, gently mix until just combined. The key here is to avoid overmixing at all costs! Overmixing develops the gluten in the flour, leading to tough, dense scones rather than the light, airy Strawberries And Cream Scones we’re aiming for. The dough might look shaggy and a little crumbly – that’s perfectly normal and exactly what you want.
- Gently gather the dough together in the bowl. It might seem a bit dry at first, but resist the urge to add more liquid. As you gently work it, it will come together.
Shaping and Baking Your Delicious Strawberries And Cream Scones
We’re on the home stretch to enjoying those warm, fragrant Strawberries And Cream Scones! Shaping is a fun and customizable part of the process, and baking requires a watchful eye for that perfect golden hue.
- Lightly flour a clean work surface. Turn the shaggy dough out onto this surface.
- Gently, with just a few light presses, knead the dough a couple of times. You’re not trying to develop gluten here; you’re simply bringing the dough together into a cohesive mass. If it feels sticky, dust your hands with a little flour.
- Pat the dough into a round or square shape, about 1-inch thick. Alternatively, you can gently roll it out with a floured rolling pin. Aim for even thickness so your scones bake uniformly. A 1-inch thickness yields substantial, satisfying scones.
- Now for cutting the scones! You have a couple of options:
- Round scones: Use a 2 to 2.5-inch round biscuit or cookie cutter. Dip the cutter in flour between each cut to prevent sticking. Press straight down, don’t twist the cutter, as twisting can seal the edges and inhibit rise.
- Wedge scones: If you’ve shaped your dough into a round, you can simply cut it into 8 or 12 wedges, like a pizza. This is a quick and easy method that yields charming, rustic scones.
- Square scones: If you’ve shaped your dough into a square or rectangle, you can cut it into square or rectangular scones. This method minimizes scraps and ensures every piece is perfectly sized.
Gather any scraps, gently press them together, and cut out more scones. Try to handle the dough as little as possible.
- Carefully transfer the cut scones to your prepared baking sheet, leaving about 1 inch between them to allow for even baking.
- Before baking, brush the tops of the scones with a little extra heavy cream. This helps them achieve a beautiful golden-brown crust and a slightly soft top. If you prefer a more glossy finish, you could use an egg wash (1 egg yolk whisked with 1 tablespoon of milk or water) instead.
- Bake in your preheated 400°F (200°C) oven for 15-18 minutes, or until the scones are beautifully golden brown on top and have risen significantly.
How to tell if your Strawberries And Cream Scones are done: They should be golden-brown on the outside, and a skewer inserted into the center of a scone should come out clean. You can also gently tap the bottom of a scone; it should sound hollow.
- Once baked, transfer the scones to a wire rack to cool slightly. While they’re delightful warm, allowing them to cool for 10-15 minutes helps them set up and makes them easier to handle.
Whipping Up the Dreamy Cream Topping for Your Strawberries And Cream Scones
No Strawberries And Cream Scones would be complete without a generous dollop of freshly whipped cream. This simple addition elevates the experience, providing a light, ethereal counterpoint to the rich scone.
- To ensure your whipped cream is perfectly fluffy and stable, start with a very cold bowl and whisk attachment (if using a stand mixer) or beaters (if using a hand mixer). Pop them into the freezer for 10-15 minutes before you begin. This helps the cream whip up faster and hold its shape better.
- Pour your very cold heavy cream into the chilled bowl.
- Begin whipping on medium-low speed, gradually increasing to medium-high.
- As the cream starts to thicken and soft peaks form, add the powdered sugar and vanilla extract.
- Continue whipping until you reach your desired consistency. For soft, billowy cream, stop at medium peaks. If you prefer something a bit firmer that holds its shape more, whip until stiff peaks form. Be careful not to over-whip, or you’ll end up with butter!
Serving Your Homemade Strawberries And Cream Scones
The moment of truth has arrived! You’ve put in the effort, and now it’s time to enjoy the fruits of your labor – warm, flaky, and utterly delicious Strawberries And Cream Scones. This is where you get to truly savor your homemade creation.
- Serve your Strawberries And Cream Scones warm or at room temperature. While they are undoubtedly best enjoyed fresh from the oven, they remain wonderfully delicious for a day or two.
- To serve, simply split each scone in half crosswise. Pile on a generous dollop of your freshly whipped cream.
- For an extra touch of freshness and visual appeal, garnish with additional fresh strawberry slices or halves. The vibrant red of the strawberries against the white cream and golden scone is simply irresistible.
- Pair them with your favorite hot beverage – a cup of tea or coffee makes for the perfect accompaniment. This is more than just a snack; it’s a delightful experience, a little moment of peace and indulgence.
- Storage Tip: If you happen to have any leftover scones (which I doubt!), store them in an airtight container at room temperature for up to 2 days. The whipped cream should be stored separately in an airtight container in the refrigerator for up to 2-3 days. Reheat scones gently in a microwave for 15-20 seconds or in a toaster oven for a few minutes to regain some of their warmth and tenderness before adding cream and berries.
I truly hope you enjoy making and devouring these magnificent Strawberries And Cream Scones as much as I do. Happy baking!
Conclusion:
Well, my friends, we’ve reached the sweet finale of our baking adventure! After walking through the steps, I truly hope you’re as excited as I am about the prospect of bringing these incredible treats to life in your own kitchen. This isn’t just another scone recipe; it’s a gateway to pure, unadulterated bliss. What makes this recipe an absolute must-try, you ask? It’s the perfect harmony of textures and flavors. Imagine: a scone that’s impossibly tender on the inside, with a slight golden crispness on the outside, bursting with the sweet-tartness of fresh strawberries and the rich, subtle creaminess that permeates every single bite. This recipe for Strawberries And Cream Scones delivers that quintessential scone experience, elevated to perfection. It’s surprisingly straightforward to execute, making it ideal for both seasoned bakers and those just starting their journey. The magic lies in the simple, quality ingredients and the method, which guarantees a light, airy crumb every time. I promise you, the aroma alone as these bake will fill your home with a warmth and comfort that’s truly unmatched.
Now, let’s talk about how to enjoy these beauties, because while they are undeniably fabulous on their own, a few additions can take them to stratospheric levels of deliciousness. The classic pairing, of course, involves a generous dollop of clotted cream and a spoonful of homemade strawberry jam – perhaps even a jam made from the very same strawberries used in the scones themselves for an extra layer of flavor synergy. However, don’t feel confined to tradition! For a lighter touch, a simple dusting of powdered sugar adds elegance and a hint more sweetness. A lemon glaze, made from powdered sugar and a squeeze of fresh lemon juice, can introduce a bright, zesty counterpoint to the sweet berries. Think about serving them warm, straight from the oven, alongside a robust cup of freshly brewed coffee or a delicate pot of Earl Grey tea. They make an absolutely stunning addition to any brunch spread, elevating a simple morning meal into a special occasion. For an autumnal twist, consider swapping out some of the fresh strawberries for diced apples and a sprinkle of cinnamon, or even dried cranberries and orange zest during the holidays. You could even incorporate chocolate chips for a decadent treat that kids and adults alike will adore. The beauty of this recipe is its adaptability, allowing you to tailor it to your preferences or whatever seasonal produce you have on hand. Don’t be afraid to experiment with different berry combinations; blueberries or raspberries would also be delightful.
So, what are you waiting for? It’s time to preheat that oven and get baking! There’s a special kind of joy that comes from creating something so utterly delicious with your own hands, and I genuinely believe these scones will bring that joy directly to your kitchen. I’m confident that once you take that first bite, you’ll understand exactly why I’m so passionate about this particular recipe. It’s more than just food; it’s an experience, a moment of culinary comfort, and a way to show love to those you share them with. Please, I truly encourage you to give these Strawberries And Cream Scones a try. Don’t be intimidated; the process is incredibly rewarding, and the results speak for themselves. And once you’ve baked them, once you’ve savored that flaky, fruity goodness, I would absolutely love to hear about your experience. Did you add a special twist? What was your favorite way to serve them? Share your baking triumphs, your photos, and any tips you discovered along the way. Your feedback and creativity inspire not only me but countless other home bakers looking for their next favorite recipe. Let’s build a community around the simple pleasure of a perfectly baked scone. Happy baking, my friends!
Strawberries And Cream Scones
Strawberries And Cream Scones are, without a doubt, a quintessential delight that evokes images of sun-drenched garden parties and elegant afternoon teas. There’s something truly magical about the combination of tender, flaky scones, bursting with fresh strawberries, and topped with a dollop of rich, cool cream. This classic treat transcends mere baked goods; it’s an experience, a moment of pure culinary bliss that brightens any occasion, transforming an ordinary gathering into something truly special.
Ingredients
-
2 and 3/4 cups all-purpose flour
-
1/2 teaspoon salt
-
2 teaspoons baking powder
-
1/2 teaspoon baking soda
-
1/3 cup granulated sugar
-
1 stick (4 ounces) unsalted butter, very cold and cut into tiny pieces
-
1 large egg
-
1/2 cup whole milk
-
2 tablespoons heavy cream
-
1 cup fresh strawberries, hulled and quartered
-
1 large egg, beaten
-
1 teaspoon water
-
2 tablespoons sugar, for sprinkling
-
3/4 cup confectioners’ sugar
Instructions
-
Step 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Hull and quarter your fresh strawberries, then set aside. -
Step 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until thoroughly combined. -
Step 3
Add the cubed, very cold butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor (pulsing quickly), work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for flaky scones. -
Step 4
Gently fold in the quartered fresh strawberries until evenly distributed. -
Step 5
In a separate small bowl, whisk together the large egg, whole milk, and 2 tablespoons heavy cream. Pour this cold liquid mixture into the flour-butter-strawberry mixture. Gently mix with a spatula or your hands until just combined, being careful not to overmix. The dough will look shaggy. -
Step 6
Lightly flour a clean work surface. Turn the dough out and gently knead it a couple of times to bring it together into a cohesive mass. Pat or gently roll the dough into a round or square shape about 1-inch thick. Cut into 8 or 12 wedges, or use a 2 to 2.5-inch round cutter, pressing straight down. -
Step 7
Transfer the cut scones to your prepared baking sheet, leaving about 1 inch between them. In a small bowl, whisk the beaten large egg with 1 teaspoon water to create an egg wash. Brush the tops of the scones with this egg wash, then sprinkle with 2 tablespoons sugar. -
Step 8
Bake in the preheated 400°F (200°C) oven for 15-18 minutes, or until the scones are beautifully golden brown and have risen significantly. A skewer inserted should come out clean. Transfer to a wire rack to cool slightly. -
Step 9
Serve your scones warm or at room temperature. For a topping, you can dust generously with 3/4 cup confectioners’ sugar, or for a simple glaze, whisk the confectioners’ sugar with a tablespoon or two of milk or water. Garnish with extra fresh strawberry slices if desired.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.