Fresh Strawberry Cream Scones
For easy and delicious Mother's Day Breakfast!
Sharing with you, lite and buttery, fresh strawberry and cream scones! Perfect for Sunday Breakfast with Mom, on Mother's Day! The best thing about these scones? These just need 10 minutes of prep! By the time, coffee/tea brews and oven preheats, you will be ready to usher scones into the oven. And then just in 15-18 minutes, breakfast with Mom: fresh just-out-of-the-oven Scones, coffee, some jam on the side and delicious chit-chat!!
Sounds great! Isn't it?
Breakfast has always been a great deal in my home. Specially Sunday breakfasts generally turn into a heavy brunch. These days, Vishal, is mostly busy on Saturdays.... Sunday is my only day to be little lazy and lavish ;) I don't bake a lot of sweets year-around but savory scones, muffins, my ever favorite breads, and cinnamon rolls are few of my favorite homemade baked goods for Sunday Breakfast/Brunch.
I find, everyone, very intimidated with baking scones at home. I find them very easy to make. To me, key to making perfectly lite scones is using: very lite hand to handle the dough. And making sure butter doesn't melt in flour. Remember, firm the butter, flaky and lite the scones.
Also, just so that you know, there are two ways of making scones: with eggs, cream, and less butter Or without eggs with more butter, baking soda and some sour base like buttermilk. Vishal is not so fan of baking-soda in scones, so I opted for egg and less butter method. I also was little skeptical to use fresh strawberries, but strawberries didn't disappoint me! I was ecstatic when perfect scones came out of the oven!
Scones bring back a lot of old memories for me. When I was working, Vishal and I, used to grab Monday breakfast, from a local bakery, on our way to office. It always happened that Monday was most tough (those days) for me to put breakfast on table. Not any more :) but, yes those days, Monday used to be scone and coffee breakfast, ALL the time! That bakery had THE best scones I ever had in my life. I always thought: One day I will bake scones like that! I think... time passes so quickly... feels like yesterday when I was wondering how to make'em....
1. These scones are best when served, just out of the oven!
2. Make sure to dice strawberries small and never over mix the fruit in dough.
3. You can use any fresh berries like blueberries, raspberries, or even dried cranberries for these scones.
4. As per my taste, I have kept these scones very low-sugar. If you like scones very sweet, add 1-2 tbsp more sugar in the batter. OR serve jam and salted butter (my favorite) on the side.
Have a great day!
Few of my favorite Breakfasts:
Fresh Strawberry Cream Sconesreview) (1
- Fresh Strawberry Scones
- 1 Cup Strawberries (fresh berries, about 8, small diced)
- 2 Cup All-Purpose Flour
- 4 tbsp Unsalted Butter (cold, cut into small pieces)
- 1.5 tbsp Sugar (raw granulated, plus more for sprinkle on top)
- 2 tsp Baking Powder
- 2 Egg(s)
- 1/4 tsp Salt
- 2/3 Cup Heavy Cream
- 1. Preheat oven at 400 degree Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper and set aside.
- 2. In a wide bowl, add flour, baking powder, salt, and sugar. Whisk to combine and evenly distribute everything. Add in cold diced butter.
3. With a pastry cutter incorporate butter into flour until it resembles coarse crumbs. For flaky and lite scones, butter should not melt. Additional Notes: If not using pastry cutter, I combine butter in flour with hand and then refrigerate for 20 minutes while I prep rest of the ingredients.4. In a small bowl, combine 2 eggs with heavy cream. Whisk to combine everything. Also, dice the strawberries if not already.
5. Add egg mixture (all mixture, just leave 2 tbsp mixture for brushing on top of scones) to flour mixture and combine with gentle fork/spatula strokes until dough just comes together. Add strawberries, just use 1-2 strokes to combine berries with dough.6. Transfer dough to flour dusted work surface. Knead until it just comes together (2-3 times). Dough should be lite and soft. Pat the dough to make a 8-9 inch wide (diameter) circle. Use a flour dusted knife/dough cutter, divide dough into 8 equal wedges (as you would slice a pizza).
7. Place cut dough wedges on parchment lined baking sheet at-least 2 inches apart.8. Brush remaining egg mixture on top and sprinkle with granulated coarse sugar. Bake in preheated oven for 15-18 minutes until tops are golden brown.
- 9. Transfer to a wire rack to cool slightly before serving. Best when served immediately with butter or jam.
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