Strawberry and Cream Scones
Delicious scones filled with big bites of fresh strawberries and creamy white chocolate will make you Strawberry and Cream Scones dream come true. These scones are perfect for berry season and are just right with both coffee and tea.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 8 scones
- 2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 large egg + heavy cream to fill 1 cup
- 1 teaspoon pure vanilla extract
- 1/4 cup white chocolate chips
- 1 + 1/2 cup chopped fresh strawberry
- Turbinado sugar
Preheat the oven to 400°F.
Combine flour, sugar, salt and baking powder in a medium mixing bowl, whisk to distribute evenly.
Add egg to a measuring cup, and enough heavy cream to fill 1 cup of liquid, add vanilla extract and beat to combine.
Make a well in the middle of the flour mixture and pour in the liquid mixture, leaving about 1 tablespoon to use as egg wash. Fold with a spatula or wooden spoon until a wet dough forms.
Turn the dough out onto a well-floured board, flour top of dough and your hands, and pat the dough out about 1/2” thick. Fold the dough over itself and pat it out again, do this about 4 times.
Using a rolling pin, roll the dough out into a rectangle about 10”x11”, spread the strawberries evenly over the dough, sprinkle white chocolate chip on top.
Roll the dough into a log as if you were rolling cinnamon roll, then pat it down to about 1” thick.
Cut the rectangular log into 4 smaller rectangles, then cut each rectangle diagonally to make 8 triangles.
Place the scones on a parchment paper line baking sheet, brush the top and sides with remaining cream, and sprinkle liberally with turbinado sugar.
Bake for 20 minutes until golden brown.
Serving: 103g | Calories: 271kcal