Moist Strawberry & Cream Scones!

Strawberry cream scones

You are either a scone lover or hater. But I trust you will love this scone because it is very moist, almost like a cake, unlike your typical scone. Just a pinch of sweetness but packed with the fresh strawberry taste we all  crave in the summer. All you need is a good cup of tea or a pleasant coffee and you are set.

Over the years, there has been some controversy over where the scone first originated. Was it Scotland or Holland? According to Webster’s Dictionary, scones originated in Scotland in the early 1500’s. As for the origin of the word “Skone”, some say it comes from the Dutch word ‘schoonbrot’, which means beautiful bread, while others argue it comes from Stone of Destiny, where the Kings of Scotland were crowned. Thank you Scotland!

These scones are so easy to make that once you make them I am sure you will never eat store bought scones again. Right now, my kitchen smells of fresh strawberries. OMG, who can resist that type of aroma? I believe it is the heavy whipping cream that makes these beauties so moist. But I am sure the butter is also a contributing factor. Oh well, just eat one and go for a long walk to burn off the calories. It’ll be worth it. Besides it is too gorgeous outdoors to not take advantage of a nice walk, run or bike ride. Enjoy!



Strawberries & Cream Scones

10 medium strawberries, stems removed and roughly chopped

2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons white granulated sugar
1/2 teaspoon fine sea salt
5 tablespoons unsalted butter, cold
1 cup heavy cream


Preheat oven to 200 degrees. Place strawberries on a lined baking sheet. Transfer the baking sheet to the oven and bake for 45 minutes. . Set aside to cool.

Turn oven up to 425 degrees F.

Place flour, baking powder, sugar, and salt in large bowl. Whisk together until thoroughly combined.

Using a box grater, grate the cold butter into the flour mixture. Working quickly, and using your hands, mix the butter into the flour mixture until it resembles a coarse meal.  Pour in the heavy cream and mix until the dough begins to form, about 30 seconds.Gently add in the strawberries to combine evenly into the batter.

Transfer dough and all dry, floury bits to a slightly floured counter top and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Pat the scones flat to a 1-inch thickness. Evenly divide the dough into 8 sections.  Since the dough tends to be a bit sticky, I used a tablespoon to section the pieces and then shaped them on the sheet. Place the scones on a parchment-lined baking sheet. Beat an egg with a tablespoon of water together and brush the tops’ of the scones with the egg wash.

Transfer the baking sheet to the hot oven and bake until scones are light brown, 12 to 15 minutes. Rotate the baking sheet half way through the baking. Cool on a wire rack for at least 10 minutes. Serve warm with butter.



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