Strawberries and Cream Scones (Recipe for Printing)

Enjoy strawberries and cream scones perfect for early summer gatherings or brunch. Highlighted by fresh strawberries, buttery layers, and a sweet glaze. Save & click.

# What You Need:

→ Dough

01 - 2 and 3/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/3 cup granulated sugar
06 - 4 ounces unsalted butter, very cold and cut into small pieces
07 - 1 large egg
08 - 1/2 cup whole milk
09 - 2 tablespoons heavy cream
10 - 1 cup fresh strawberries, hulled and quartered

→ Finishing and Glaze

11 - 1 large egg, beaten
12 - 1 teaspoon water
13 - 2 tablespoons granulated sugar, for sprinkling
14 - 2 tablespoons heavy cream
15 - 3/4 cup confectioners' sugar
16 - 1 teaspoon vanilla extract
17 - Tiny pinch salt (about 1/8 teaspoon or less)

# How to Make It:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
02 - In a large bowl, mix together the all-purpose flour, salt, baking powder, baking soda, and granulated sugar until thoroughly combined.
03 - Add the cold unsalted butter cubes and work them into the flour mixture using your fingers, two forks, or a pastry cutter until the mixture resembles coarse meal.
04 - In a separate bowl, whisk together the large egg, whole milk, and heavy cream. Pour into the flour-butter mixture and use a fork to stir gently until just moistened.
05 - Add the quartered strawberries and gently fold them into the dough with a rubber spatula. Handle delicately to avoid crushing the fruit.
06 - Transfer the dough onto a lightly floured work surface. Shape into an 8-inch circle, kneading lightly as needed. Cut into 8 wedges.
07 - Place wedges on the prepared baking sheet, spacing them about 2 inches apart. Lightly brush each wedge with the beaten egg mixed with water and sprinkle tops with granulated sugar.
08 - Bake in the preheated oven for 18 minutes or until the scones are lightly golden brown.
09 - Allow the scones to cool on the baking sheet for 10 minutes. Meanwhile, prepare the glaze by mixing heavy cream, confectioners' sugar, vanilla extract, and a pinch of salt until smooth.
10 - Drizzle the glaze over the slightly cooled scones and serve.

# Extra Tips:

01 - For best results, keep the butter and cream very cold to ensure flaky texture.

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