A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Strawberries & Cream Scones

Published:

Author: PJ Hamel

Strawberries & Cream Scones Recipe Strawberries & Cream Scones Recipe

These tender scones, studded with fresh strawberries, sport an unusual glaze. Based on granulated sugar rather than confectioners', and tinted gold by a very high percentage of vanilla, the topping gives the scones a delicately crunchy finish. They're the perfect vehicle for a dollop of double Devon cream and a dab of jam — strawberry-rhubarb, please.

View step-by-step
directions on our blog

Connect with us

At a glance

Prep
Bake
Total
Yield
8 to 18 scones, depending on size
Nutrition information

Ingredients

Choose your measure:

Scones

  • 1/2 cup diced fresh strawberries
  • 1/4 cup granulated sugar
  • 2 tablespoons half & half or light cream
  • 2 cups King Arthur Unbleached All-Purpose Flour or Pastry Flour Blend
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 6 tablespoons cold butter, cut into pieces
  • 1 large egg
  • 2 teaspoons vanilla extract
  • a few drops Fiori di Sicilia, optional
  • 2/3 cup diced fresh strawberries

Glaze

  • 3 tablespoons sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon water

Instructions

  1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets, or a full-size or mini-scone pan.
  2. To make the scones: In a blender or food processor, process 1/2 cup of the strawberries with the sugar and half & half or cream until the mixture is smooth. Set it aside.
  3. In a large bowl, whisk together the flour, salt, and baking powder.
  4. Work in the butter, using a mixer, your fingertips, a fork, or a pastry blender; the mixture should be unevenly crumbly.
  5. In a separate bowl, whisk together the strawberry/cream mixture, the egg, the vanilla extract, and the Fiori.
  6. Add this mixture to the dry ingredients, stirring until the dough just barely starts to come together.
  7. Add the 2/3 cup diced strawberries, gently folding them in; the dough will be quite sticky.
  8. Drop the dough by heaping tablespoonfuls onto the prepared baking sheets; each scone should be about the size of a golf ball. A tablespoon cookie scoop is exactly the right size for this task.
  9. Or divide the dough among the compartments of the scone pan of your choice.
  10. Make the glaze by stirring together the sugar, water, and vanilla until smooth. Drizzle some atop each scone.
  11. Bake the scones until they're just beginning to turn golden brown around the edges, 15 to 16 minutes (on a baking sheet or in a mini-scone pan), or 18 to 20 minutes (in a standard scone pan). Break one scone open, just to be sure; they should be moist (but not gummy) at the center.
  12. Serve scones warm. Or allow them to cool completely, and store airtight at room temperature. Just before serving, reheat very briefly in the microwave, or for 5 to 10 minutes, tented with aluminum foil, in a preheated 350°F oven.

Nutrition Information

  • Serving Size 1 scone (60g)
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 170
  • Calories from Fat 60
  • Total Fat 7g
  • Saturated Fat 4g
  • Trans Fat 0g
  • Cholesterol 30mg
  • Sodium 230mg
  • Total Carbohydrate 24g
  • Dietary Fiber 1g
  • Sugars 8g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.