Tender Strawberry Cream Scones
These Tender Strawberry Cream Scones have a soft, buttery, tender interior with slightly crispy, bronzed edges. You can either dust with Demerara or sparkling sugar pre-bake for a crunchy top and/or drizzle with fresh strawberry glaze post-bake. Either way these scones are perfect for breakfast or brunch and are so easy to make -- you will love. Recipe includes a make-ahead option if you want to prep the night before and bake fresh scones in the morning!
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Servings: 8 Servings
Ingredients
For the Berries
- 1 pint (12 ounces or 340 g) fresh, ripe strawberries (cleaned and small dice)
- 1 tablespoon (13 g) fresh lemon juice
- 1 tablespoon (12 g) granulated sugar
For the Scones
- 1 1/2 cups (187 g) cake flour (see note)
- 1 cup plus 3 tablespoons (162 g) all-purpose flour (how to measure flour)
- 2/3 cup (133 g) granulated sugar
- 1 tablespoon (15 g) baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 8 tablespoons (113 g) unsalted butter (cut in 8 pieces, cold)
- 2/3-3/4 cup (160 to 180g) heavy whipping cream (cold; see note below)
- 1 large egg (cold)
For the Glaze
- 1 batch Fresh Strawberry Glaze
Instructions
For the Strawberries
- In a medium bowl combine your chopped strawberries, lemon juice and granulated sugar, stirring periodically while you put together the scone dough.
For the Scones
- Line several baking sheets with parchment paper. Set aside.
- In a large bowl, whisk together the cake flour, flour, sugar, baking powder, cinnamon and sea salt. Cut the cold butter pieces into the flour mixture using a pastry cutter, two forks or your hands. I like to mix until I see small pieces, about the size of peas
- Mix the egg and 2/3 to 3/4 cup (160 g to 180 g) of cream together (see note about cream below) in a small bowl and then drizzle over the flour mixture. Using a fork, stirring until it just starts to form into a dough.
- Strain the strawberries, pressing out any excess moisture and reserving the liquid for the glaze (it's very important to get as much moisture out of the berries as possible, without smashing them). Add the berries to the scone dough.
- I like to use a fold and press technique when adding the strawberries. Fold half of the dough onto itself and press down so that the berries are in the middle. Grab any rogue strawberries, set them on top of the dough heap and repeat the process until it looks just mixed. The addition of fresh fruit will make the dough a bit slick and snotty…don’t panic. It’s perfect.
- Use a 1/2 cup muffin/cupcake scoop or 1/2 cup measuring cup to portion out eight mounds of dough on the prepared baking sheet leaving 3-inches (8-cm) between scones. Gently press down the tops to level a bit and press in any jagged areas on the sides of the scones. You want the dough cohesive, but not packed. Set in the freezer (or fridge) for 30 minutes and preheat the oven to 400℉ (204℃).
- Add the egg wash, if using (see note below), and sprinkle with Demerara sugar. Bake in the center of the oven for 19 minutes. When done they will be lightly bronzed around the edges and golden over the tops. Make sure the areas around the strawberries are baked through. Let them cool on the sheet, in a draft-free area, for about 15 minutes before removing to a rack to finish cooling. Let cool to room temperature before adding the glaze (if using).
For the Strawberry Glaze
- While the scones cool, use the reserved strawberry juice to make the Strawberry Glaze. Once cool, grab a large spoon and smear the glaze over the tops of the scones. Serve immediately with any additional glaze on the side.
Video
Notes
Cake Flour
Cake flour makes these scones oh-so-tender. Can you use all-purpose flour in place of the cake flour? Absolutely! However, just know, you will lose some of that tenderness. If possible, get the cake flour when you're picking up your fresh strawberries at the store.Glaze
You can use the Strawberry Glaze that goes with this recipe (and is mentioned throughout) or this Lemon Glaze recipe that goes with my blueberry scones!Egg Wash
If you'd like to use an egg wash (and skip the glaze), mix an egg yolk and 2 tablespoons of heavy whipping cream in a small bowl. Brush over the scones before they go in the oven; taking care not to let the wash pool in the scone crevasses. I like to sprinkle with Demerara sugar or sparkling sugar and then pop in the oven.Macerate Your Berries
You want to first give them a nice, small dice. Try to make each strawberry bite roughly the same size. Throw these in a bowl and toss with 1 tablespoon each lemon juice and granulated sugar. Stir periodically while you're getting your dry ingredients together. When it comes time to add the berries to the strawberry scone dough, make sure you really strain them (reserving the liquid) by pressing as much moisture out as possible. You will later use the reserved liquid to make the glaze. Yes. You heard me. It's going to be amazing.Heavy Whipping Cream
If you live in Palm Springs and there is zero humidity, use the full 3/4 cup (180 g) of cream. If you live in Hawaii, you probably only need 2/3 cup (160 g) of cream. If you live in a city with average humidity then use 2/3 cup plus 1 tablespoon of cream. I know this seems anal, but it's important stuff. Nobody wants a dry scone. I'm going to start a new campaign: #humiditymattersBaking Powder
Use double acting baking powder for best results! xx Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo