My biggest guilty pleasure is having a traditional afternoon tea in the city. Unfortunately for my bank account, these experiences can be rather pricey. When I discovered that I could bring afternoon tea to my own home with these strawberry & cream scones, they became the only thing I was baking.

Scones have made there way from the U.K into the U.S and its easy to find them in any local coffee or pastry shop. However, believe me when I say that there is nothing better than homemade English Scones. This recipe is perfect for when you have some strawberries that aren't the most visually appealing. Top these scones off with some jam and cream, and you’ll be a happy camper. These are perfect for brunch, dessert, or any time of the day. I can guarantee that this will become your new go-to scone recipe. If you loved these Strawberry & Cream Scones, make sure to check out these Strawberry and Coconut Scones or these Lemon and Fresh Cranberry Scones

Strawberry & Cream Scones

  • Prep Time:50 mins
  • Cook Time:20 mins
  • Total Time:1 hr 10 mins
  • Servings:24
  • Medium

    Ingredients

  • 4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 tablespoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 cup cold unsalted butter
  • 1 cup + 1 tablespoon heavy whipping cream
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup diced fresh strawberries
  • Turbinado sugar optional
strawberry, berry, sweet, red fruit, red berry, Fruit
Amelia Hitchens

  • Step 1

    Line 2 baking sheets with parchment paper

  • Step 2

    In the bowl of a food processor, pulse together the flour, granulated sugar, baking powder, and salt until combined. Add the cold butter and pulse until the mixture is crumbly. Transfer the flour mixture to a large bowl

  • Step 3

    In a separate small bowl, whisk together 1 cup of heavy whipping cream, 2 eggs, and vanilla. Add the cream mixture to the flour mixture and combine with a fork until mixture starts coming together. Transfer dough to a floured surface and knead several times until dough comes together

  • Step 4

    Using a floured rolling pin, roll dough into a 14x10-inch rectangle. Spread half of the strawberries onto one of the short sides of dough. Fold the opposite side of dough on top of strawberries like a book. Repeat by rolling out into a 14x10 rectangle again and repeat the folding step with the remaining strawberries

  • Step 5

    Roll dough to ¾-inch thickness and using a 2-inch round cookie cutter dipped in flour, cut the dough. Place scones on baking sheet and place in the freezer for 30 minutes

  • Step 6

    Meanwhile, preheat oven to 400°F

  • Step 7

    In a small bowl, whisk together remaining 1 egg and 1 tablespoon whipping cream. Brush egg wash onto dough. Sprinkle with turbinado sugar if desired

  • Step 8

    Bake 15-20 minutes, or until golden brown. Allow to cool on pans for 10 minutes and then transfer to a cooling rack. Serve scones with cream and jam or enjoy plain