Strawberry Cream Scone Recipe
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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.
So since making the very perfect Cream Scone from Ree’s recipe, I’ve played with a couple of renditions of my own. Scones are easy to adapt to a variety of flavors.
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.
Strawberry Cream Scone Recipe
Strawberry Cream Scone Recipe
The perfectly sweet cream scones for serving with coffee or tea.
Ingredients
- 3 2/3 + 1/4 cups all-purpose flour, divided
- 3/4 cups sugar
- 4 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into pieces
- 1 cup heavy cream
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cup chopped/sliced strawberries
Instructions
- Preheat oven to 350-degrees F.
- Sift together 3 2/3 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 1/4 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.
I looooove the looks of these scones. So yummy!
We love scones! And strawberries :} Especially right now!! Thanks for the recipe!
Oh, Amy, these would be perfect for Elliot’s grad party coming up! We’re hosting a brunch. Beautiful photography!
I love scones any way I can get them and these strawberry scones look like perfection! Pinned!
These strawberry cream scone recipes look delicious! Normally, scones are pretty dry. How did you get yours to be so moist?
These look positively fluffy and flaky!! Winners for sure!!
I utterly adore scones, they’re perfect at any time of the day. These look like such a tasty variation, thanks for sharing!
Love how the strawberries create a marble look!