These Strawberry and Cream Scones are buttery, flakey, sweet and fruity scones bursting with fresh strawberries and white chocolate finished with a glaze. The perfect recipe for spring and summer. Check out some of my other breakfast recipes here!
THE STRAWBERRIES AND CREAM SCONES EXPLAINED:
These scones are soft, light, and tender on the inside and a sugar crusted exterior. Fresh strawberries and white chocolate bursting throughout.
can I use frozen strawberries?
no, I recommend sticking with fresh strawberries and drying them off as much as possible. The excess moisture in the frozen strawberries will change the texture of scone, if not ruin it. Growing up visiting New Hampshire and Connecticut every summer, I often got to make scones with fresh picked wild strawberries. if you’re lucky enough to have wild strawberries where you live, RUN, not sprint, to pick them!
do I have to use cold butter?
yes, absolutely. if the butter starts to melt, it will change the texture of the scones and make them flat. in order for the scones to remain puffy shape, the butter has to stay cold and solid.
- COLD butter
- granulated sugar
- baking powder
- vanilla extract
- heavy cream
- FRESH strawberries
- white chocolate chips
- pastry cutter
- pastry dough blender
- mixing bowls
Strawberries and Cream Scones
- 2 1/2 cup 375g all purpose flour
- 2 tsp baking powder
- 1/3 cup 75g granulated sugar
- 1 tsp salt
- 1/2 cup butter , cold
- 2/3 cup milk
- 2 tbsp heavy cream , for brushing
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh strawberries
- ½ cup white chocolate chips
- 2 tbsp turbinado or cane sugar
- In a medium/large mixing bowl, whisk together the flour, sugar, baking powder and salt.
- Incorporate the butter with a pastry cutter, fork, or food processor until it resembles sand.
- In a small bowl, whisk together the milk, egg, and vanilla. Pour this mixture over the flour/butter mixture. Gently stir with a rubber spatula or wooden spoon until just combined. Fold in white chocolate chips and strawberries.
- Move the dough onto a lightly floured surface. And with floured hands, gently knead the dough into a ball - make sure you’re moving fast because the butter has to stay cold, if at any time the dough starts to become melted, place in the fridge until chilled again. It should be rough and shaggy. Form dough into an approximate 6″ circle and cut into 8 wedges. Place wedges onto a baking sheet lined with parchment paper about 1 ½-2” apart from each other. Chill in the refrigerator until oven is preheated to 400 F.
- Brush the tops of the scones with heavy cream and sprinkle with turbinado or raw cane sugar and bake for about 20 minutes or until golden brown.