Strawberries & Cream Scones Recipe | My Bake Escape
Welcome to My Bake Escape! In this video, you'll learn how to make delicious strawberries and cream scones that are super soft, perfectly sweetened, and topped with the most delicious creamy glaze. These scones are a delightful treat for breakfast, brunch, or as a snack.
To make this recipe, you'll need the following ingredients:
- All-purpose flour
- Granulated sugar
- Baking powder
- Vanilla extract
- Salt
- Eggs
- Heavy whipping cream
- Unsalted butter
- Fresh strawberries
Start by thoroughly washing and drying the strawberries. Then, cut off the stems and chop them, reserving about a cup of chopped fresh strawberries. Thinly slice two to three strawberries to place on top of the scones before baking.
To make the scones, combine the flour, salt, baking powder, and granulated sugar in a bowl. In a separate bowl, mix the eggs and vanilla extract with the heavy cream. Cut the cold butter into small pieces and blend it into the flour mixture until you have pea-sized pieces of butter. Create a well in the middle of the flour mixture, add the wet ingredients, and mix until combined. Gently fold in the chopped strawberries.
Transfer the dough onto a lightly floured surface, and shape it into a smooth ball, then flatten it into a round disk. Cut the dough into scone shapes and place them on a parchment-lined baking sheet. Brush the scones with an egg wash for a glossy look and to help them brown evenly. Top each scone with strawberry slices.
Bake the scones at 350 degrees Fahrenheit for 18 to 22 minutes, or until they are golden brown. Let them rest on the baking sheet for a few minutes, then transfer them to a cooling rack. While the scones cool, prepare the cream glaze by combining powdered sugar, salt, vanilla bean paste or extract, and heavy cream. Drizzle or spread the glaze over the scones as desired.
These strawberries and cream scones can be enjoyed immediately or stored in an airtight container for up to two days on the counter or three days in the refrigerator. They are a delightful treat that pairs perfectly with a cup of tea or coffee. Give this recipe a try and let us know your thoughts!
Ingredients:
- All-purpose flour
- Granulated sugar
- Baking powder
- Vanilla extract
- Salt
- Eggs
- Heavy whipping cream
- Unsalted butter
- Fresh strawberries
Cooking steps:
- Thoroughly wash and dry the strawberries, then chop them, reserving about a cup of chopped fresh strawberries. Thinly slice two to three strawberries for topping.
- In a bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
- In a separate bowl, mix the eggs and vanilla extract with the heavy whipping cream.
- Cut the cold unsalted butter into small pieces and blend it into the flour mixture until you have pea-sized pieces of butter.
- Create a well in the middle of the flour mixture and add the wet ingredients. Mix until combined, then gently fold in the chopped strawberries.
- Transfer the dough onto a lightly floured surface, shape it into a smooth ball, and flatten it into a round disk.
- Cut the dough into scone shapes and place them on a parchment-lined baking sheet.
- Brush the scones with an egg wash made from an egg mixed with a tablespoon of water.
- Top each scone with slices of strawberries.
- Bake the scones at 350 degrees Fahrenheit for 18 to 22 minutes, or until golden brown.
- Let the scones rest on the baking sheet for a few minutes, then transfer them to a cooling rack.
- Prepare the cream glaze by combining powdered sugar, salt, vanilla bean paste or extract, and heavy whipping cream. Adjust the consistency by adding cream as needed.
- Drizzle or spread the cream glaze over the cooled scones.
- Enjoy immediately or store in an airtight container for up to two days on the counter or three days in the refrigerator.
