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Strawberry Scones With Fresh Whipped Orange Blossom Cream

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  • For the Orange Sugar:
  • 1/3 cup sugar
  • 1/4 cup orange zest
  • For the Scones:
  • 1 1/2 cups cake flour
  • 1 cup plus 3 tablespoons all-purpose flour
  • 2/3 cup granulated sugar
  • 2 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 8 tablespoons 4 ounces unsalted butter, cut in 8 pieces, cold
  • 3/4 cup heavy whipping cream cold
  • 1 large egg cold
  • 1/2 teaspoon real vanilla extract
  • 1 1/4 cup strawberries rinsed, hulled + small dice
  • 1 egg yolk
  • 2 tablespoons heavy whipping cream
  • For the Strawberries:
  • 2 cups strawberries rinsed, hulled + halved
  • ¼ cup granulated sugar
  • Juice of ½ an orange
  • For the Whipped Orange Blossom Cream:
  • 2 cups heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon orange blossom water


  • To Make The Orange Sugar: Add the orange zest and sugar to a food processor fitted with the blade attachment and pulse until they’re well blended, but you still see bright bits of zest. Set aside.
  • In a medium-size bowl, whisk together the cake flour, flour, sugar, baking powder, cinnamon and sea salt. Cut the chilled butter into the flour mixture using a pastry blender, two forks or your hands. Stop when the butter is the size of large peas.
  • Mix the 3/4 cup of cream, egg and vanilla extract together in a small bowl and then drizzle over the flour mixture. Using a fork, stir until it just starts to form a cohesive mass. Sprinkle the strawberries over the dough and gently fold them in until they are evenly distributed throughout the dough. Lightly flour a clean surface and pat the dough into a large rectangle about 1-inch thick. Don’t overwork your dough. Using a two-inch biscuit-cutter (or see note above), cut 10 dough rounds, gently reforming the scraps until you get ten scones total from the dough.
  • In a small bowl, whisk together the egg yolk + cream to make your egg wash. Lightly brush the scones with the egg wash and heavily sprinkle with the orange sugar. Place the scones on a baking sheet lined with parchment (or a silpat) and place in the freezer for at least 30 minutes.
  • Heat your oven to 400 degrees F and place a rack in the top third of the oven. Make sure the scones are at least two inches from one another and put on the top rack in the oven for 15-18 minutes, rotating the baking sheet once midway through. Let them cool on the sheet, in a draft-free area, for about 15 minutes.
  • For the Strawberries: Add the remaining 2 cups of halved strawberries to a medium bowl. Add the sugar and fresh orange juice stirring to mix. Periodically stir so that all of the fruit is covered in juice. They're ready when they are glossy and releasing their juices.
  • For the Whipped Cream: In an electric mixer fitted with the whisk attachment, add the remaining 2 cups of whipping cream, sugar + orange blossom water and beat on high until soft peaks form.
  • Using a sharp knife cut the strawberry scones in half. Top 1/2 with a large dollop of whipping cream, some strawberries and the other half of the scone. Enjoy!
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo