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strawberry glazed scones

Strawberry Glazed Cream Scones

These Strawberry Glazed Cream Scones are utterly delicious. They are perfect for breakfast or any time of the day and make a perfect treat for Mother's Day.
5 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: quick breads, scones
Prep Time: 30 minutes
Cook Time: 20 minutes
Calories: 2806kcal

Ingredients

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

Strawberry Glaze

  • 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

Instructions

Cream Scones

  • 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.

Strawberry Glaze

  • 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.

Notes

Storage: These scones are best eaten on the same day. 
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.

Nutrition Information

Calories: 2806kcal | Protein: 41.1g | Fat: 114.1g | Saturated Fat: 68.9g | Cholesterol: 480mg | Sodium: 1795mg | Potassium: 1577mg | Fiber: 9.7g | Sugar: 161.7g | Calcium: 594mg | Iron: 17mg
If you made this recipe, I would love to hear from you.Tag Bakes By Chichi on Instagram or hashtag #bakesbychichi