RecipeCastle

My Go-To Strawberries and Cream Scones for Brunch — 30 Minutes

My Go-To Strawberries and Cream Scones for Brunch — 30 Minutes
Prep
10 min
Cook
20 min
Total
30 min
Serves
8
Calories
200 kcal

Ingredients

  • 2 3/4 cupsall-purpose flour
  • 1/2 teaspoonsalt
  • 2 teaspoonsbaking powder
  • 1/2 teaspoonbaking soda
  • 1/3 cupgranulated sugar
  • 1 stickunsalted butter, VERY cold and cut into tiny pieces ((4 ounces))
  • 1 largeegg
  • 1/2 cupwhole milk
  • 2 tablespoonsheavy cream
  • 1 cupfresh strawberries, hulled and quartered
  • 1 largeegg, beaten
  • 1 teaspoonwater
  • 2 tablespoonssugar, for sprinkling
  • 2 tablespoonsheavy cream
  • 3/4 cupconfectioners' sugar
  • 1 teaspoonvanilla extract
  • 1/8 teaspoontiny pinch of salt ((or less))

Instructions

  1. 1

    Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.

  2. 2

    In a large bowl combine flour, salt, baking powder, baking soda, and sugar; mix well to combine.

  3. 3

    Cut the butter into small cubes then work it into the mixture until it resembles a coarse meal.

  4. 4

    In a small bowl whisk together the egg, milk, and cream. Add to the flour/butter mixture and stir until just moistened.

  5. 5

    Add strawberries and gently fold them into the dough.

  6. 6

    Shape the dough into an 8-inch circle, cut it into 8 wedges, and transfer to the prepared sheet.

  7. 7

    Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.

  8. 8

    Bake for 18 minutes, or until light golden brown.

  9. 9

    Allow scones to cool for 10 minutes. Make the glaze by whisking together heavy cream, confectioners' sugar, vanilla, and salt. Drizzle over scones and serve at once.