Bursting with fresh, juicy strawberries, these Strawberries and Cream Scones with Cream Cheese Glaze are perfect for breakfast or afternoon tea!
American scones tend to be sweeter than traditional English scones. English scones contain only a couple of teaspoons of sugar but are served with sweet toppings like jam and clotted cream. Americans eat their scones without toppings, like muffins, so they can sometimes be cloyingly sweet with an added dose of sugar in the glaze. These scones take a happy middle, lightly sweetened inside, the addition of juicy, sweet strawberries, and a lightly sweetened cream cheese glaze on top.
Be careful not to overwork the dough. A few turns with the spatula and a couple of pats to form the dough into a ball and then into a disk are all that’s necessary.
Brush the top of the dough with cream and then give a sprinkling of sugar.
For the scones
- 2 cups all-purpose flour (280g)
- 1 tablespoon baking powder
- 3 tablespoons sugar (12g)
- 1/2 teaspoon salt
- 4 tablespoons butter (57g)
- 1 large egg, lightly beaten
- 3/4 cup heavy cream (180g) plus extra for brushing the tops
- 1 1/2 cups strawberries cut into fourths (200g)
For the cream cheese glaze:
- 4 ounces cream cheese (113g)
- 1/2 cup confectioners’ sugar, sifted (66g)
- pinch of salt
- 1 teaspoon vanilla
- Pre-heat oven to 425 degrees.
- Put flour, baking powder, sugar, and salt in bowl of food processor.
- Pulse a few times to mix.
- Add butter to processor and pulse 10 times to quickly cut in butter. It should resemble a coarse meal.
- Transfer the mixture to a mixing bowl.
- Stir in heavy cream and beaten egg with a wooden spoon or spatula just until a dough begins to form. Add the strawberries and gently mix in.
- Transfer the dough to the counter top and pat into a ball.
- Lightly flour the counter top and press the dough into an 8 inch circle as shown in the photo above.
- Brush dough with cream and sprinkle with sugar.
- Cut the dough circle into 8 triangular wedges and place on an ungreased baking sheet.
- Bake for 20-30 minutes in the middle of a 425 degree oven until the tops begin to turn golden brown.
- Remove from oven and cool on a baking rack.
- Drizzle with glaze when cool.
For the glaze:
- Mix glaze ingredients in the bowl of a stand mixer or with a hand mixer until creamy and smooth.
*Cut the strawberries into large chunks. Smaller chunks will release too much liquid making the dough soggy.
*The strawberries can be slightly dried in a 250 degree oven for 30 minutes to intensify their flavor and reduce the moisture in the dough.
*A low protein, all-purpose flour such as Gold Medal or Pillsbury will make a lighter, more tender scone.
*Be careful not to overwork the dough for light and tender scones.
*Keep the butter and cream cold and work quickly.
*Unbaked scones can be frozen for up to a month and baked directly from the freezer. The cooking time may take a little longer.
*Scones are best eaten the day they are made. Left over scones can be stored in the freezer and reheated in a 350 degree oven.
This recipe is adapted from Cook’s Illustrated Cakey Scones.