Strawberries & Cream Scones

A stack of strawberry glazed strawberry socnes.

Strawberries & Cream Scones

Flaky, tender Strawberries & Cream Scones are full of fresh and freeze dried strawberries, white chocolate chips, and are topped with a strawberry glaze that tastes just like strawberry ice cream. These are easy to make and will brighten your brunch table for any occasion!

Course Breakfast

Cuisine Dessert

Keyword scones, strawberry, strawberry scones, easy scones, how to make scones

Prep Time 20

Cook Time 28

Total Time 48

Servings scones

Calories 468kcal

Author Stephanie Simmons

Ingredients

For the Scones:

1 cup chopped, fresh strawberries 130 grams
1/2 cup half and half or milk
3/4 tsp vanilla extract
1 large egg
2 cups + 2 tbsp all-purpose flour 280 grams
1/2 cup granulated sugar
1/4 teaspoon salt
2 1/2 tsp baking powder
1/4 tsp cinnamon
1/2 cup cold salted butter 113 grams
1/4 cup white chocolate chips
1/3 cup freeze dried strawberries

For Finishing + Glazing:

2-3 tbsp half and half or milk
1 cup powdered sugar
1/3 cup freeze-dried strawberries, pulsed into a powder Use your food processor

US Customary - Metric

Instructions

Prep: Preheat oven to 400° F. Line a baking sheet with parchment paper or a silicone baking mat.
Place your sliced strawberries on a clean cutting board & gently blot with a paper towel. (To blot them, place on a paper towel on a cutting board, and place a second paper towel over the top. Gently pat some of the liquid out. I did this two times, each with a clean paper towel on top.) Set aside.
Make the Scones: Whisk together the vanilla, egg, and half & half in a glass measuring cup, and pop into the fridge. In a large mixing bowl, whisk together the sugar, flour, salt, cinnamon, and baking powder. Cut the cold butter into large chunks, and then cut it into the dry mixture using a pastry blender, until you have a crumbly mixture with small pieces of butter (pea size) coated in flour. Crush the freeze dried strawberries a bit as you sprinkle them in with the fresh strawberries and white chocolate chips. Gently fold into the dry mixture.
Gently mix the wet ingredients into the dry ingredients with a spatula. Don't overwork the dough. Shape the dough into a ball using lightly floured hands. You may need to add an extra tablespoon of flour if the dough is wet - it shouldn't be wet. Flatten the dough into an 8-inch disc and cut into 8 slices. Place on your prepared baking sheet and freeze for 15 minutes - this is an important step.
Brush the tops of the scones with a very light bit of heavy cream or milk, and sprinkle with a little coarse sugar (optional).
Bake: Bake the scones for 15-20 minutes, or until golden brown and no wet spots remain in the dough.
Glaze: While the scones are baking, whisk together the glaze ingredients in a small bowl. If it's still too thick to drizzle, add an extra tbsp of cream. Drizzle the glaze over the scones once they've cooled for a few minutes. Enjoy warm!
Serve & Store: Enjoy these scones with the glaze, while they're warm from the oven. These are best fresh from the oven, so I recommend enjoying them on the first day! Otherwise, store leftovers in an airtight container in the fridge for 1-2 days.

Notes

NOTE: Use frozen (not frozen strawberries that have been thawed - actually frozen) or dried strawberries - fresh strawberries will release too much liquid when baking and ruin the scones. Make sure you chop the strawberries before freezing them.

NOTE: Scones are best eaten fresh but they can be stored in an airtight container at room temperature for 2 days.

Nutrition