Strawberries and Cream Scones

30 mins Prep Time

22 mins Cook Time

Written By

Nadia Boachie

It is strawberry season, so you know what that means in Toronto, an abundance of recipes with fresh strawberries! Scones are simply a breakfast and brunch classic and I especially love when mother nature affords us with an abundance of seasonal fruit to utilize in baked goods. This is a recipe for delicious vanilla scones with bite-sized pieces of fresh strawberries covered in a quick vanilla icing. It is perfect for a weekend morning, family brunch or an at-home high tea. You can make these ahead of time, freeze your scones before they are baked, and bake them on the go whenever the craving strikes. They are buttery, crumbly and go very well with a morning coffee or your favourite tea. The freshness and moisture from the strawberries in these scones, and of course, the icing, make them perfectly edible on their own. If you would like, omit the icing for a less sweet version and eat with some whipped butter. Yum!

Ingredients

Scones

1 cup diced strawberries
2 cups (250 grams) all-purpose flour
1/3 cup (65 grams) granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons (85 grams) unsalted butter, frozen
1/2 cup (120 mL) heavy whipping cream, plus more for brushing the tops
1 large egg
1 teaspoon pure vanilla extract

Vanilla Glaze

1 cup icing sugar
1-5 tablespoons of cream, plus more if necessary

Directions

Strawberries and Cream Scones

19 Steps

Step 1

Dice your fresh strawberries into bit sized pieces.
Step 2

In a bowl, mix all of your dry ingredients and set aside. Mix together your flour, baking powder, salt and sugar.
Step 3

Take your unsalted butter from the freezer and grate it into your dry mixture. Use a fork to mix butter throughout dry mixture until the grated butter is evenly distributed and a crumbly mixture forms. You can also pulse the dry mixture with cold butter in a food processor if you find this easier.
Step 4

In a separate bowl, mix your eggs, vanilla and milk together.
Step 5

Slowly pour your wet mixture into your dry crumbly mixture and use your fork to mix it as evenly as possible.
Step 6

On parchment paper, pour out your dough over 3/4 cup of your diced strawberries and lightly mix this in. Make sure not to squish your strawberries.
Step 7

Use clean hand to press the crumbly dough and diced strawberries together to form a flat disk.
Step 8

Use parchment paper to help smooth out the surface of your disk by placing parchment paper over the disk and rubbing your hands on the surface of the covered dough. Use a pastry cutter to help your round out your edges until you form a circle about 7 inches across.
Step 9

Take the remaining 1/4 cup of diced strawberries and dot the top of your dough with your diced strawberries. Gently pressing them in so there are strawberries peeking out on top.
Step 10

Use a pastry cutter to divide the dough into 6 equal triangular pieces.
Step 11

Place your sliced dough in the fridge for 30 minutes to firm up.
Step 12

Preheat your oven to 400°F.
Step 13

After 30 minutes, remove dough from fridge and carefully arrange the 6 pieces of dough onto a parchment lined cookie sheet.
Step 14

Arrange them at least 3 inches apart because they tend to spread.
Step 15

Bruch your scones with cream and bake at 400°F for 18-22 minutes until cooked, browned on top and risen.
Step 16

Set aside to cool and in the meantime, make your icing.
Step 17

To make icing, mix your icing sugar with 2-5 tablespoons of cream. If you use less cream (1-2 tablespoons), your icing will harden when cooling. If you use more cream, your icing may stay liquid or be more glaze-like and spread on thinner.
Step 18

Ice the cooled scones and enjoy! Note: If your scones are still hot the icing will run.
Step 19

To store, place scones in an airtight container and store in the fridge. To reheat, place in 400°F oven for 5 minutes.