Strawberries & Cream Scones
These buttery and soft Strawberries & Cream Scones filled with juicy strawberries and topped with creamy icing are perfect for summertime!
Servings: 12 scones
Calories: 393kcal
Equipment
- baking sheet
- parchment paper
- mixing bowls
- measuring cups & spoons
- pastry cutter
Ingredients
Scone Ingredients:
- 2 cups + 2 tablespoons all-purpose flour
- 1 tablespoon baking powder
- ½ cup granulated white sugar
- ¾ cup cold salted butter, cubed
- 1 ½ cups chopped strawberries fresh or frozen
- ½ cup heavy cream
- 1 egg
- 1 teaspoon vanilla extract
Icing Ingredients:
- 1 tablespoon salted butter melted
- 1 cup powdered sugar (confectioners sugar)
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400℉. Line a large baking sheet with parchment paper.
- Whisk the flour, baking powder, and sugar together in a large bowl. Cut in the cold butter using a pastry cutter until the pieces of butter are the size of peas. Stir in the chopped strawberries.
- Whisk together the cream, egg, and vanilla in a small bowl and add to the flour/butter mixture. Stir together until the dough just starts to come together. Turn the contents of the bowl onto a clean counter and knead the mixture until the dough just begins to come together. Do not over-mix!
- Flatten the dough into 3 rounds, each about 3 inches in diameter. Cut each round into quarters and place them on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes or until lightly golden brown.
- Let the scones cool on their baking sheet while you make the glaze. Whisk together the melted butter, powdered sugar, cream, and vanilla extract. Spread the icing over the top of each cooled scone. Enjoy!
Nutrition
Calories: 393kcal | Carbohydrates: 52g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 215mg | Potassium: 106mg | Fiber: 1g | Sugar: 20g | Vitamin A: 624IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 2mg