There’s something undeniably charming about the aroma of freshly baked scones filling your kitchen. It’s a promise of a cozy, delicious moment waiting to happen. My friends, I’m Betty from Betty Cooks, and today, I’m thrilled to share one of my all-time favorite easy recipes with you: our Fresh Strawberries and Cream Scones. This recipe is the perfect example of how some of the most delicious treats start with simple, straightforward methods.
Table of Contents
- Why You’ll Love These Scones
- What Makes a Perfect Scone
- The Art of Keeping It Easy: Mastering Simple Baking Recipes
- Picking & Preparing Perfect Strawberries
- Serving Suggestions: Beyond Breakfast
- Your Scone Baking Questions Answered
- The Recipe: Fresh Strawberries and Cream Scones
- Notes & Tips for Scone Success
Key Takeaways
- These scones come together quickly, making them an ideal quick and easy recipe for a weekend breakfast or a spontaneous treat.
- The secret to their flaky, tender texture is using cold ingredients and handling the dough gently.
- Fresh strawberries add a burst of juicy, natural sweetness, while a simple vanilla glaze makes them irresistible.
- This recipe is versatile and forgiving, perfect for bakers of all levels looking for simple baking recipes to master.
Why You’ll Love These Scones
If you’re looking for an easy recipe that delivers maximum flavor with minimal fuss, this is it. They’re buttery, with pockets of sweet strawberry in every bite, and that drizzle of vanilla glaze? Pure bliss. This is the kind of simple baking recipe that feels special but is incredibly approachable, making it perfect for busy mornings or when you need a last-minute dessert.
What Makes a Perfect Scone
A great scone walks the beautiful line between a biscuit and a cake—tender and crumbly, not dense or dry. The key, as with all simple baking recipes, is in the technique: keep your butter cold, don’t overwork the dough, and handle those juicy strawberries with care. When done right, you get a scone with a crisp, golden exterior that gives way to a soft, flaky interior. These baked breads sweet easy recipes are a testament to how wonderful simple ingredients can be.
The Art of Keeping It Easy: Mastering Simple Baking Recipes
One of the best parts of easy recipes like this is their flexibility. While we use fresh strawberries here, this method is a fantastic base for so many flavors—think blueberries, peaches, or even a sprinkle of chocolate chips. The process is straightforward, requiring no special equipment, just a bowl and your hands. It’s a wonderful way to build confidence in the kitchen. These simple recipes for beginners prove that delicious homemade treats don’t have to be complicated.
Picking & Preparing Perfect Strawberries
For the best flavor, seek out ripe, fragrant strawberries. I like to dice mine into small, uniform pieces so they distribute evenly without creating soggy patches in the dough. A little trick? If your berries are very juicy, you can toss the diced pieces with a tablespoon of the flour from the recipe. This helps absorb excess moisture and keeps your scones beautifully textured. It’s a small step that makes a big difference in these easy sweet recipes to make.
Serving Suggestions: Beyond Breakfast
While they’re sublime warm from the oven with a cup of coffee, these scones are incredibly versatile. Serve them at a brunch buffet, pack them for a picnic, or offer them as a lovely afternoon treat with tea. For an extra-special touch, pair a scone with a dollop of clotted cream or lemon curd. They also freeze beautifully, so you can bake a batch and have a homemade treat ready whenever the craving strikes—another reason this is one of my favorite quick and easy recipes to keep in my back pocket.
Your Scone Baking Questions Answered
Can I use frozen strawberries? Absolutely! Use them straight from the freezer—do not thaw—to prevent them from bleeding too much color and liquid into the dough.
My dough seems too wet/dry. What should I do? Scone dough should be shaggy and just hold together. If it’s too dry, add cream a teaspoon at a time. If too wet, sprinkle in a little more flour. Remember, minimal handling is key!
How do I store leftover scones? Store cooled, glazed scones in an airtight container at room temperature for 1-2 days. For longer storage, freeze them unglazed on a baking sheet, then transfer to a freezer bag. Thaw and glaze when ready to eat.
Fresh Strawberries and Cream Scones (Easy Recipes)
Ingredients
For the Scones
- 2 cups (250g) all-purpose flour, plus more for dusting
- 1/3 cup (67g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons (85g) cold unsalted butter, cubed
- 1 cup (150g) fresh strawberries, hulled and diced
- 2/3 cup (160ml) heavy cream, plus more for brushing
- 1 large egg
- 1 teaspoon pure vanilla extract
For the Glaze
- 1 cup (120g) powdered sugar
- 2-3 tablespoons heavy cream or milk
- 1/2 teaspoon vanilla extract
Instructions
Make the Dough
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gently fold in the diced strawberries, being careful not to crush them.
Combine Wet Ingredients
- In a separate small bowl or measuring cup, whisk together the 2/3 cup heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Using a fork or spatula, stir just until a shaggy dough begins to form. Do not overmix.
Shape and Bake
- Turn the dough out onto a lightly floured surface. Gently knead it 2-3 times to bring it together, then pat it into a 7-inch circle about 1-inch thick.
- Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
- Place the scones on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops lightly with additional heavy cream.
- Bake for 18-22 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
- Transfer to a wire rack and allow to cool for at least 10-15 minutes before glazing.
Make the Glaze
- While the scones cool, prepare the glaze. In a medium bowl, whisk together the powdered sugar, 2 tablespoons of cream, and vanilla extract until smooth. Add more cream, one teaspoon at a time, until you reach a thick but pourable consistency.
- Drizzle the glaze over the cooled scones. Allow the glaze to set for a few minutes before serving.
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