I attempt a lot of recipes that don’t make it to the blog. I’ve tried making scones twice before – and failed miserably. I used my Gramma’s old hand-written recipe for scones. After I pulled the last horrible batch from the oven, I imagined her hiding a smirk while rubbing my back and saying, “you’re learning, Jeni!” 🙂 I decided to give it another whirl, and this time – I nailed it. Instead of a plain scone, I wanted to dress it up a bit. I had fresh strawberries in my fridge, and they became the inspiration behind these strawberries ‘n cream scones. And believe me – if I can make these, so can you! I tweaked Gramma’s recipe, added a bit of my own flair, and now they turn out perfectly every time. <3
What you need:
- 2 cups flour
- 1/3 cup sugar
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoon lemon zest
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 cup butter (cold and cubed)
- 2/3 cup + 1 tablespoon half-and-half
- 3/4 cup strawberries (cut up into chunks)
- 1 egg (lightly beaten)
- Turbinado sugar or regular sugar for the tops of the scones
- 1 cup powdered sugar
- 4 tablespoons heavy cream
- 1/2 teaspoon vanilla
Preheat the oven to 425 degrees.
In a large bowl, combine the flour, sugar, baking powder, lemon zest, salt and cinnamon with a whisk. Cut in the butter until you have coarse crumbs. Stir in the half-and-half until the dough is just moistened.
Lightly flour a surface and turn the dough onto it. Knead 5-10 times, then gently knead in the strawberries chunks. Make sure they are well distributed. Shape the dough into a circle, about 8 inches in diameter. I’m not skilled enough for that, seeing as I’m a hot mess in the kitchen. I used an 8″ pie pan, plopped the dough in there, and shaped it to fit the pan. Brush with the egg and then sprinkle with Turbinado sugar or regular sugar if you don’t have Turbinado. Cut it into 8 wedges (another reason I used the pie pan – it helps with cutting evenly). Separate the wedges and put on a greased baking sheet (or use parchment paper) about 2 inches apart. Bake for 10-12 minutes until they are golden brown and actually look like scones.
While they are cooking, make the cream glaze. Combine the powdered sugar, heavy cream and vanilla with a whisk. While the scones are still warm, drizzle with the glaze. Serve these babies warm and enjoy!
FYI – I think this recipe would be amazing with raspberries, blueberries or apple, too!
Try these other yummy breakfast tasties!
Hungry for more? Check out more fun recipes!
Jeni’s Disclaimer: I’m just a regular girl. I love to drink wine while I bake. I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious. If you’re a normal person that loves to bake or cook and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.