Sharing with you these utterly delicious, buttery, flaky cakelike Strawberry Glazed Cream Scones. Made with butter and cream, then drizzled with a sweet strawberry glaze, these scones literally melt in your mouth. They are perfect for breakfast or any time of the day and a great treat for Mother’s Day.
I took a break from baking to focus on creating other recipes, but guess what, I am back and loving it. With the sun out, I feel so inspired to bake and photograph food.
If you had to pick a warm baked treat and a fruit to combine, what would it be? Mine would be scones and strawberries. With spring upon us, and berry season coming into full swing, this was the perfect time to make these Strawberry Glazed Cream Scones.
I love making scones as they come together quickly and use simple ingredients. And there are so many flavour possibilities. You can mix in fresh fruit like strawberries or add in raisins. Chocolate chunks or chips are another great flavour choice.
What are Scones?
Scones are often referred to as quick breads as they do not contain yeast and rely on either baking powder or soda for their rise. Depending on which part of the world you live, scones could differ. British scones are called ‘biscuits’ in America. Biscuits are similar in texture to the British scones and are also served with butter, jam or cream. American scones, however are different. They are flaky and slightly more cakey. Whilst the English scones are round, American scones are often shaped in wedges or triangles. They also tend to be denser and sweeter than the English scones due too having more butter and sugar included in the dough. Which isn’t a bad thing, as you can eat them plain or glazed.
Let’s get into the ingredients for these flaky Scones
- Flour: Use plain flour or all purpose flour. Measure the flour with a electric scale for an accurate quantity.
- Sugar: Granulated or caster sugar can be used to make the dough. This adds sweetness to the dough.
- Baking Powder: This helps give the scones it’s rise.
- Salt: Enhances the flavour of the scones.
- Cold Butter: It creates flakiness in the scones.
- Double (Heavy) Cream: It adds moisture and richness to the scones.
- Egg- It helps binds the ingredients together as well increase the richness and flavour of the scones.
Tips for making Scones
Whisk together your dry ingredients. This ensures your flour is aerated and the dry ingredients are combined.
Use a pastry cutter or 2 forks to cut the butter into the flour until the mixture forms coarse crumbs.
Use cold ingredients like cold double cream, egg and butter to keep the dough cold. Sally’s Baking Addiction advises freezing the butter. Working cold butter into the dry ingredients creates air pockets when baked. This is what creates the flaky cakelike texture of the scones.
Grate the frozen butter. The tiny shreds are easier to mix into the flour mixture.
Use a light touch and work quickly when making the dough. It is important not to develop gluten.
Chill the dough for at least 30 minutes before baking. This is to avoid overspreading.
Glaze your scones with double cream or a whisked egg before baking.
The Strawberry Glaze
Whilst the scones are baking make your glaze. This glaze is made with fresh strawberry puree and doesn’t contain any food colour. Mix together sliced strawberries and sugar until macerated. Then cook over medium to low heat for 10 minutes until the berries are soft enough to pass through a sieve. Allow the mixture to cook for 10 minutes before using. Add the puree to icing sugar and cream and whisk until smooth. Taste and adjust consistency by adding in a little cream if needed. It should hold its shape but be thin enough to drizzle. Then drizzle the glaze over your warm scones.
For more Scone Recipes check these out:
Strawberry Glazed Cream Scones
- 315 grams (2 ¾ cups + 1 tablespoon) plain flour
- 4 tablespoons caster or granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons frozen butter, grated
- 180 ml double or heavy cream cold
- 1 egg
- 4 strawberries, chopped
- 1 teaspoon caster or granulated sugar
- 1 teaspoon lemon juice
- 100 grams icing sugar, sifted
- 1-2 teaspoons double or heavy cream cold
- In a bowl, whisk together the flour, sugar, baking powder and salt. Grate the frozen butter using a box or cheese grater. Add to the flour mixture and combine using a pastry cutter, two forks or your fingers until the mixture forms coarse crumbs the size of peanuts.
- In a bowl, whisk together the cream and egg. Set aside a tablespoon of the mixture, this will be used to brush over the scones later. Pour the egg mixture over the flour mixture and mix until everything is just moistened.
- Lightly flour your work surface and then turn the dough onto it. Press the dough together gently until it clings together in a ball. Using your hands, pat down into round disc which is 8-inches in diameter. With a sharp knife, cut into 8 wedges.
- Line a baking tray with parchment or baking paper and place the wedges 1 inch apart.
- Brush the scones with cream and place in the fridge for at least 30 minutes.
- Pre-heat the oven to 220°C/200°C fan/425°F/gas 7.
- Bake for 17-20 minutes until golden brown. Transfer to a wire rack to cool slightly.
- Place strawberries and sugar in a mixing bowl and stir to coat all the berries with sugar. Leave to stand for 30 minutes until the sugar has dissolved and the strawberries release their natural juices. Stir in lemon juice. Place the strawberry mixture into a saucepan over low heat. Stir as it cooks, breaking up the strawberries as you stir. Cook on medium to low heat for 10 minutes until the berries have softened . Pass through a sieve for a smooth puree. Allow mixture to cool for at least 10 minutes before using.
- Transfer strawberry puree to a large bowl. Add in the sifted icing sugar and cream and whisk until smooth. If the glaze is too thick, add more cream, if it appears too thin, add more icing sugar.
- Drizzle the glaze over the scones.
They can be stored in an airtight container at room temperature for up to 2 days. Freeze: They are great for freezing. Place unbaked scone wedges on a baking tray and freeze. Once frozen, transfer to a zip lock bag and return to the freezer. Bake directly from frozen.