Strawberries and Cream Scones are fluffy, buttery little bites loaded with fresh strawberries and whipping cream, and then drizzled with a simple sweet glaze. Great with a cup of coffee!
Update March 2017 – I used to participate in a monthly recipe swap with some other bloggers and this recipe was a part of that! The original Sweetheart Strawberries and Cream Scones Recipe came from Krista at A Handful of Everything. I took some time to update this post a bit, but the recipe is as good as it ever was – totally worth trying!
These scones are perfectly tender and flaky – and they are so pretty in pink!
You all know I am all about breakfast foods. Sweet, carby breakfast foods? Even better. But forget about me for a minute. Let’s talk about the little boys. I made the first test-batch of these scones and my boys INHALED them.
Which says a lot because they aren’t usually scone-type of guys. They are let’s-see-how-much-cereal-we-can-fit-in-one-bowl guys. Or Mommy-can-I-have-more-pancakes guys. They are also ketchup-on-scrambled-egg guys. (so gross)
Little pink scone guys? I didn’t see that coming.
But they looooved them. And I did, too. These little bitty buttery scones are tender, soft, and loaded with fresh strawberry flavor. They are perfect for a quick breakfast with a swig of iced coffee and would be great to take for a brunch or shower.
Or you could feed hungry boys.
- 1½ cups all purpose flour
- ¼ cup granulated sugar
- 2 teaspoons strawberry jell-o powder
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ¼ cup cold butter
- ½ cup fresh strawberries, diced
- 1 egg, lightly beaten
- 1 teaspoon vanilla
- ½ cup heavy cream
- ½ cup powdered sugar
- 2 teaspoons milk
- Pre-heat the oven to 425. Line a baking sheet with parchment paper (or grease the baking sheet).
- In a large bowl whisk together the flour, sugar, jell-o powder, baking powder, and salt.
- Cut the COLD butter into the dry mixture-- my favorite method for this is tu grate the cold butter into the bowl using a cheese grater. It gives you small easy-to-work-with pieces. Then I just mix it with my fingers until coarse buttery crumbs form.
- Toss the strawberries into the dry mixture and gently stir to coat.
- In a small bowl lightly beat the egg with the vanilla and heavy cream. Pour it unto the dry mixture. Fold it in with a rubber spatula until it is JUST combined. The less you work this dough the better your scones will be. Overworking scone dough can make them tough.
- Turn the dough out onto a floured surface and lightly knead (no more than 8 or 10 times) to incorporate the remaining dry bits.
- Pat the dough out to about ¾ an inch thick (this is not precise but it will rise quite a bit) and cut using a floured biscuit cutter, a small floured glass (like a shot glass), or a knife (you could opt for a more traditional scone triangle shape if you use a knife).
- Place the cut out dough about 2 inches apart on the prepared baking sheet and bake for 10-12 minutes.
- While the scones bake, mix together the powdered sugar and milk to make a thick simple glaze.
- When you take the scones from the oven, drizzle them with the glaze.
- Best served the same day.