Strawberry And Cream Scones Recipes

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STRAWBERRIES AND CREAM SCONES



Strawberries and Cream Scones image

Classic and crumbly fresh strawberry scones topped with vanilla cream. Even scone haters LOVE these.

Provided by Ashley Manila

Categories     Breakfast

Time 30m

Number Of Ingredients 17

2 and 3/4 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, VERY cold and cut into tiny pieces
1 large egg
1/2 cup whole milk
2 tablespoons heavy cream
1 cup fresh strawberries, hulled and quartered
1 large egg, beaten
1 teaspoon water
2 tablespoons sugar, for sprinkling
2 tablespoons heavy cream
3/4 cup confectioners' sugar
1 teaspoon vanilla extract
Tiny pinch of salt (1/8 teaspoon or less)

Steps:

  • Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  • In a large bowl combine flour, salt, baking powder, baking soda, and sugar; mix well to combine.
  • Cut the butter into small cubes then work it into the mixture (using your fingers, two forks, or a pastry cutter) until lit resembles a coarse meal.
  • In a small bowl whisk together the egg milk, and cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened.
  • Add strawberries and using a rubber spatula gently fold them into the dough. Don't worry if some of the berries break up a bit.
  • Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle. *You may need to knead the mixture a few times to get it to a workable texture.
  • Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
  • Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
  • Bake for 18 minutes, or until light golden brown.
  • Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.

FRESH STRAWBERRY SCONES



Fresh Strawberry Scones image

This delicious, irresistible recipe makes a perfect snack and breakfast treat!

Provided by Annie Y.

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 56m

Yield 8

Number Of Ingredients 10

1 cup ripe strawberries - cleaned, hulled and diced
1 teaspoon vanilla extract
½ cup light cream
2 cups all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 ½ teaspoons lemon zest
6 tablespoons cold unsalted butter

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Place diced strawberries on paper towels to absorb liquid. Combine the cream with the vanilla extract in a small pitcher, and set aside.
  • Whisk the flour, sugar, baking powder, salt, nutmeg, and lemon zest together in a mixing bowl. Cut the cold butter into chunks and add to the flour mixture. Use a pastry blender to cut in butter until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, and gently toss ingredients. Make a hole in the middle of the flour mixture; pour cream mixture into the hole. Quickly stir dough together until just blended. Allow dough to rest 2 minutes.
  • Turn dough out onto a lightly floured work surface; and knead until smooth and satiny, 4 to 5 minutes. Transfer dough to prepared baking sheet and pat into an 8-inch round. Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the baking sheet, leaving at least 1/2 inch space between each.
  • Bake in preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack, and cool 20 minutes before serving.

Nutrition Facts : Calories 231.7 calories, Carbohydrate 34.3 g, Cholesterol 22.9 mg, Fat 9 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 5.5 g, Sodium 390.4 mg, Sugar 9.5 g

STRAWBERRIES AND CREAM SCONES



Strawberries and Cream Scones image

These Strawberries and Cream Scones are perfect for any brunch and to celebrate all of those gorgeous summer strawberries!

Provided by Tracy

Categories     Breakfast

Time 30m

Number Of Ingredients 15

2 1/2 cup all purpose flour (spooned and leveled)
2 tsp baking powder
1/3 cup granulated sugar
1/2 tsp salt
1/2 cup un-salted butter (very cold )
1/2 cup whole milk
1 large egg
2 tbsp heavy cream
1 cup fresh strawberries, cleaned and cut in to quarters
1 egg beaten
1 tbsp water
3/4 cup confectioner's sugar
2 tbsp heavy cream
1 tsp vanilla extract (https://www.servedfromscratch.com/vanilla-extract-from-scratch/)
pinch salt

Steps:

  • Pre-heat oven to 400 degrees and prep a large baking sheet by lining it with parchment paper.
  • In a large bowl, mix together the flour, baking powder, sugar, and salt.
  • Cut the butter into cubes and add to bowl. Cut in using a pastry cutter or a fork until it's all incorporated and is like a coarse meal.
  • In a medium bowl whisk egg and add milk and cream. Slowly add to large bowl and mix gently, just enough to incorporate it all and it's all moistened.
  • Gently fold in strawberries with a large spatula.
  • On a large clean and flour surface, add dough. Gently knead it a couple of times and then roll or shape it into an 8 in round. Cut into 8 even triangles.
  • Add triangles to the parchment lined baking sheet a brush with egg wash (optional egg wash).
  • Bake for 18-20 minutes until they are a light golden brown.
  • Remove from oven and let cool. While they cool, make glaze by mixing heavy cream, confectioner's sugar, vanilla extract, and salt. Drizzle over scones and enjoy!
  • Store at room temperature for 2 days or in the fridge for up to 5 days.

Nutrition Facts : Carbohydrate 53 g, Protein 10 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 179 mg, Sodium 316 mg, Fiber 1 g, Sugar 10 g, Calories 371 kcal, ServingSize 1 serving

STRAWBERRIES 'N' CREAM SCONES



Strawberries 'n' Cream Scones image

This strawberry scones recipe is rich with cream and packed with berry goodness. If you are like me, you won't be able to eat just one! -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Time 30m

Yield 8 scones.

Number Of Ingredients 10

2 cups all-purpose flour
1/3 cup plus 2 teaspoons sugar, divided
2-1/4 teaspoons baking powder
1 teaspoon grated lemon zest
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup cold butter, cubed
2/3 cup half-and-half cream
1/2 cup coarsely chopped fresh strawberries
1 large egg, lightly beaten

Steps:

  • In a large bowl, combine the flour, 1/3 cup sugar, baking powder, lemon zest, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened. , Turn onto a lightly floured surface; knead five times. Gently knead in strawberries, about five times. Pat into an 8-in. circle; brush with egg and sprinkle with remaining sugar. Cut into eight wedges. , Separate wedges and place 2 in. apart on a greased baking sheet. Bake at 425° for 9-12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 233 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 387mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.

STRAWBERRIES AND CREAM SCONES



Strawberries and Cream Scones image

I took a leap and veered from Mom's original shortcake recipe to create this scone recipe with cream and strawberries. Instead of a short biscuit, I made light sweet-cream scones for the shortcake part. The difference was delightful! -Martha Laviolette, South Rockwood, Michigan

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 10

2 pints fresh strawberries, sliced
1 container (16 ounces) frozen sweetened sliced strawberries, thawed
3 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
2-1/2 cups heavy whipping cream, divided
1-1/2 teaspoons vanilla extract
3 tablespoons confectioners' sugar
Optional: Grated citrus zest

Steps:

  • In a large bowl, combine fresh and thawed strawberries. Cover and refrigerate until serving., Line an 8-in. round cake pan with plastic wrap, letting edges hang over sides; set aside. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, stir together 1-1/2 cups cream and vanilla extract. Stir into flour mixture just until moistened. Transfer to prepared pan; pat into an even layer. Cover and freeze 45 minutes or until slightly firm. Preheat oven to 425°., Turn dough onto a lightly floured surface. Cut into 8 wedges. Place wedges on a parchment-lined baking sheet. Brush with 1 tablespoon whipping cream and, if desired, sprinkle with additional sugar. Bake until golden brown, 15-18 minutes. , Meanwhile, combine remaining whipping cream and confectioners' sugar; whip until stiff peaks form. To serve, cut scones in half; top with reserved strawberries and whipped cream. Garnish as desired.

Nutrition Facts : Calories 549 calories, Fat 28g fat (17g saturated fat), Cholesterol 85mg cholesterol, Sodium 425mg sodium, Carbohydrate 69g carbohydrate (31g sugars, Fiber 4g fiber), Protein 8g protein.

STRAWBERRY AND CREAM SCONES



Strawberry and Cream Scones image

These tender scones, studded with fresh strawberries, sport an unusual glaze. Based on granulated sugar rather than confectioners', and tinted gold by a very high percentage of vanilla, the topping gives the scones a nicely crunchy finish. They're the perfect vehicle for a dollop of double Devon cream and a dab of jam (try strawberry-rhubarb or my strawberry jam recipe #388115). Strawberry and Cream Scones are great served warm, slathered in Honey Thyme Butter recipe #428651 or my Homemade Lemon Clotted Cream recipe #453683. From KingArthurRecipes.com.

Provided by BecR2400

Categories     Scones

Time 30m

Yield 8-18 scones

Number Of Ingredients 13

1/2 cup diced fresh strawberries
1/4 cup half-and-half or 1/4 cup light cream
2 cups king arthur unbleached all-purpose flour or 2 cups mellow pastry blend
1/2 teaspoon salt
1/4 cup granulated sugar
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
1 large egg
2 teaspoons vanilla extract
2/3 cup diced fresh strawberries
3 tablespoons granulated sugar
1 1/2 teaspoons water
1 1/2 teaspoons vanilla extract

Steps:

  • Preheat your oven to 375°F Lightly grease (or line with parchment) two baking sheets, or a full-size or mini-scone pan.
  • To make the scones: In a blender or food processor, process 1/2 cup of the strawberries with the half and half or cream until the mixture is smooth. Set it aside.
  • In a large bowl, whisk together the flour, salt, sugar, and baking powder. Cut in the butter, using your fingertips, a fork or a pastry blender.
  • In a separate bowl, whisk together the strawberry/half and half mixture, the egg, and the vanilla extract. Stir this mixture into the dry ingredients. Add the 2/3 cup diced strawberries and stir just until everything is well-combined. This is a wet, sticky dough, good for drop scones.
  • Drop the dough by heaping tablespoonfuls onto the prepared baking sheets; each scone should be about the size of a golf ball. A tablespoon cookie scoop is exactly the right size for this task. Or divide the dough among the compartments of the scone pan of your choice. Bake the scones until they're golden brown, 15 to 16 minutes (on a baking sheet or in a mini-scone pan), or 18 to 20 minutes (in a standard scone pan). Remove the scones from the oven when they're beginning to brown around the edges. Break one open, just to be sure; they should be moist, but not gummy, at the center.
  • To make the topping: As soon as you remove the scones from the oven, make the topping. Combine the sugar and water in a very small (e.g., 1/4- to 1/3-cup size) microwave-safe bowl, stirring until the sugar is moistened. Heat in the microwave for 20 to 30 seconds, until the mixture is bubbly. Carefully remove from the microwave (sugar syrup is very hot), and stir in the vanilla. Stir until the mixture smoothes out. Drizzle or brush the topping over the hot scones.
  • Yield: 8 to 18 scones, depending on your choice of pan.

Nutrition Facts : Calories 264.2, Fat 10.5, SaturatedFat 6.3, Cholesterol 49, Sodium 370.6, Carbohydrate 37.5, Fiber 1.3, Sugar 12.3, Protein 4.5

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