• facebook
  • instagram
  • pinterest
  • mail
Island Bakes
  • Home
  • Recipes
  • About
  • Contact
August 22, 2016

Strawberry Cream Scones

Jump to Recipe
Strawberry Cream Scones

Today it’s rainy, dreary and dark.  Probably our first day like this all summer!  It’s been a very dry summer.  I enjoy days like this after a long run of hot, sunny days.  It’s a nice break.  Plus, our garden desperately needs the water!  I am secretly really looking forward to fall and winter.  This summer has been really intense and pretty stressful, so the change of season and pace will be welcomed with open arms! 

Strawberry Cream Scones

Since it is a rainy day, I thought these strawberry cream scones would be a bright and cheery addition to the morning.  I made these earlier this summer when my lilacs were in full bloom, but I really need to make them again.  Especially since native strawberries will soon be unavailable.  These scones are tender, full of flavor and each bite reveals a little explosion of fresh strawberries.  You definitely don’t want to substitute frozen strawberries here, because the flavors just won’t be the same, or as good.  If this recipe makes too many scones for you, you can always freeze the leftovers!

Strawberry Cream Scones
Strawberry Cream Scones

Recipe adapted from King Arthur Flour, via Joy the Baker

Continue to Content
Strawberry Cream Scones

Strawberry Cream Scones

Yield: 7-8 scones
Prep Time: 8 minutes
Cook Time: 18 minutes
Total Time: 26 minutes

Summer fresh strawberries are the star of the show in these flaky, tender scones. With a short ingredient list, these come together quickly.

Ingredients

  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/3 to 1 1/2 cups heavy cream plus more for brushing the top
  • 1 cup coarsely chopped fresh strawberries

Instructions

  1. Preheat oven to 425°F.  Line a baking sheet with a silpat or parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and sugar.  Set aside.
  3. In a liquid measuring cup, whisk together the vanilla extract and 1 1/3 cups cream. Pour the cream mixture into the dry ingredients and mix until just incorporated.  Gently fold in the chopped strawberries.  Add more cream, 1 tablespoon at a time, if the dough is too dry.
  4. Place the dough onto a lightly floured work surface.  Gently knead the dough into a circle and press the disk out into a 3/4 inch thickness.
  5. Using a circle biscuit cutter about 2-3 inches wide, cut out the dough and place on the prepared baking sheet, spacing 2 inches apart.  Gather any scraps of dough together and gently form into a ball and then pat out into a circle again.  Cut out circles again until the dough is all gone.  Brush each circle with cream.
  6. Place in the preheated oven and bake for 15-18 minutes or until golden brown. Remove from the oven and serve warm.

Did you make this recipe?

tag @islandbakes on Instagram

© Island Bakes

Post navigation

Strawberry Rhubarb Crisp
Marzipan Raspberry Swirl Gelato

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

About Lydia

Thanks for stopping by! I'm Lydia and I live on a small island off the coast of Maine. As a mother of three, and an enthusiastic baker, I spend a lot of time in the kitchen. I hope you'll stop in and find some favorite recipes. From simple weeknight meals to hearty salads and indulgent desserts, there is a little bit of everything for all levels of cooking skills.

  • facebook
  • instagram
  • pinterest
  • mail

Categories

Current Favorites

  • Toasted Almond Cake
  • Baked Lemon Curd Filled Donuts
  • Falafel Naan Wraps with Golden Rice
  • Baked Lavender Blueberry Donuts

Sign up to receive the latest recipes

Currently on Instagram

Get all the latest recipes

⎸ ⎸ ⎸ ⎸ ⎸ ⎸ ⎸ ⎸

Connect with Lydia

  • Home
  • Recipes
  • About
  • Contact

⎸ ⎸ ⎸ ⎸ ⎸ ⎸ ⎸ ⎸

Facebook
Pinterest
Instagram
Copyright © 2021 • Island Bakes