This Strawberry Cream Scone Recipe is a great recipe for creating the perfect sweet bite for enjoying with a cup of tea or coffee.
Scones haven’t always been a favorite of mine, but ever since making Cream Scones a few months back, things have changed considerably. For one thing I’ve realized that a scone is basically a sweet biscuit of sorts, and what Southern born and raised girl doesn’t like a biscuit, plus a little bit of sweet? That’s a no-brainer in my book.
This Strawberry Cream Scone Recipe for one is a real winner. I originally planned on topping it with a drizzling of a vanilla icing or something of the sort, but after a bite, or several, I decided that they were just fine naked. They have just enough sweetness to not need anything else. Just enough is always a good thing.
- 3⅔ + ¼ cups all-purpose flour, divided
- ¾ cups sugar
- 4 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into pieces
- 1 cup heavy cream
- 1 egg
- ½ teaspoon vanilla extract
- 1½ cup chopped/sliced strawberries
- Preheat oven to 350 degrees.
- Sift together 3⅔ cups flour, sugar, baking powder, cinnamon, and salt into a large bowl.
- Cut the butter pieces into the flour.
- Whisk together the cream, egg and vanilla extract.
- Drizzle cream mixture into flour mixture; stir gently with a fork until barely combined. Mix should be crumbly, but if it’s too crumbly to work with, splash in a small amount of heavy cream.
- Fold in strawberries. (Depending on juiciness of strawberries, up to ¼ cups of extra flour may need to be added if dough is too wet to form into a rectangle. Add additional flour if necessary, and/or place dough in refrigerator for about 15 to firm up a bit.)
- Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. Use a rolling pin to roll into a rectangle about ½ inch to ¾ inch thick. Use your hands to help with the forming if necessary.
- Use a knife or pizza cutter to cut into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form 24 smaller triangles (or just cut into whatever shape you want).
- Transfer to a parchment or baking mat-lined cookie sheet and bake for 18-20 minutes, or until barely golden brown.