Strawberries and Cream Scones


Strawberries and Cream Scones are tender, flaky, and bursting with fresh strawberries atlanta divorce attorneys bite! Serve warm, with extra glaze or clotted cream privately. This is actually the perfect recipe for occasions like Mother’s Day or Easter brunch!

Spring is fast approaching, sufficient reason for it comes fun holidays like Easter and Mother’s Day! We always host brunch on those holidays. And something of the best methods to welcome guests to some brunch party has been fresh scones! And a number of tea and coffee options to take pleasure from them with, needless to say. It’s such a very simple step. But it surely makes guests feel extra special! Also it gives you, the busy host, just a little more time in your kitchen to finish any dishes you might be preparing.

I have a huge amount of scone recipes within the breakfast archives, but this gorgeous glazed strawberry scone recipe is among my favorites! That’s because they’re very easy to create! And use simple ingredients I more often than not have readily available. And unlike most scone recipes, they’re not dry or bland. Instead they’re buttery, flavorful, and bursting with berries!!! Plus, it doesn’t hurt that they’re absolutely gorgeous.



  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup granulated sugar
  • 1 stick (4 ounces) unsalted butter, Cold and cut into tiny pieces
  • 1 large egg
  • 1/2 cup dairy
  • 2 tablespoons heavy cream
  • 1 cup fresh strawberries, hulled and quartered
  • For that egg wash:
  • 1 large egg, beaten
  • 1 teaspoon milk or water
  • 2 tablespoons sugar, for sprinkling
  • For glaze:
  • 2 tablespoons heavy cream
  • 3/4 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Tiny pinch of salt (1/8 teaspoon or less)


  1. Preheat oven to 400°(F). Line a big baking sheet with parchment paper; reserve.
  2. In a big bowl combine flour, salt, baking powder, baking soda, and sugar; mix well to mix.
  3. Slice the butter into small cubes then work it in to the mixture (making use of your fingers, two forks, or perhaps a pastry cutter) until lit resembles a coarse meal.
  4. In a little bowl whisk together the egg milk, and cream. Increase flour/butter mixture and work with a fork to stir everything together until just moistened.
  5. Add strawberries and utilizing a rubber spatula gently fold them in to the dough. Don’t worry if a number of the berries split up a bit.
  6. Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle. *You might need to knead the mixture several times to obtain it to some workable texture.
  7. Slice the dough into 8 wedges and carefully transfer these to the prepared sheet, placing them 2″ apart.
  8. Lightly brush each scone using the egg wash, then sprinkle the tops with sugar.
  9. Bake for 18 minutes, or until light golden brown.
  10. Allow scones to cool for ten minutes around the baking sheet. For the time being you may make your glaze.
  11. For that glaze:
  12. In a little bowl whisk together the heavy cream, confectioners’ sugar, vanilla, and salt. Drizzle over semi-warm scones and serve simultaneously.

1 comment

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