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Strawberry Cream Scones

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These strawberry cream scones are tender, flaky, and filled with rich strawberry flavor from both fresh and freeze-dried strawberries. Finished with a sweet strawberry glaze, these bakery-style scones are perfect for breakfast, brunch, tea time, or dessert.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 24 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 stick (4 ounces) unsalted butter, chilled
  • 8 ounces fresh strawberries, finely diced
  • 2 tablespoons granulated sugar
  • 1/2 cup heavy cream, chilled
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 2 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1 1/2 cups freeze-dried strawberries
  • 1/2 cup powdered sugar
  • 2 tablespoons heavy cream
  • 1/8 teaspoon kosher salt
  • 1/2 cup freeze-dried strawberries, lightly crushed
  • Optional: strawberry jam and clotted cream for serving

Instructions

  1. Grate the chilled butter using a box grater and place it in the freezer for at least 10 minutes.
  2. In a medium bowl, combine the diced strawberries with 2 tablespoons granulated sugar. Mash lightly with a fork until juicy but still chunky. Stir in the chilled heavy cream and vanilla extract.
  3. In a large bowl, whisk together the flour, remaining 1/3 cup sugar, baking powder, and salt.
  4. Add the frozen grated butter to the dry ingredients and mix gently until the butter resembles small peas.
  5. Stir in 1 1/2 cups freeze-dried strawberries.
  6. Create a well in the center of the flour mixture and pour in the strawberry mixture. Stir gently until the dough comes together.
  7. Transfer the dough to a lightly floured surface and knead gently just until no dry flour remains.
  8. Shape the dough into a disk about 1 inch thick and 7 to 8 inches wide. Wrap tightly and refrigerate for 30 minutes.
  9. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  10. Slice the chilled dough into 8 wedges and place them on the prepared baking sheet.
  11. Bake for 20 to 24 minutes or until lightly golden on top. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
  12. To make the glaze, whisk together powdered sugar, heavy cream, and salt until smooth.
  13. Drizzle the glaze over the cooled scones and sprinkle with crushed freeze-dried strawberries.
  14. Allow the glaze to set before serving.

Notes

  • Cold butter is essential for flaky scones.
  • Frozen strawberries may be used if thawed and drained well.
  • Add white chocolate chips for extra sweetness.
  • Lemon zest pairs beautifully with strawberry flavor.
  • The glaze can be omitted for a less sweet version.
  • Store scones in an airtight container for up to 3 days.
  • Baked scones freeze well for up to 2 months.
  • Unbaked scones can be frozen and baked directly from frozen.

Nutrition

Find it online: https://savorymomskitchen.com/strawberry-cream-scones/