Fresh strawberries & cream scones are simple to make and perfect for a spring brunch!
Prep Time 30minutes
Cook Time 18minutes
Total Time 48minutes
1 1/2cupsall-purpose flour
1 1/2teaspoonsbaking powder
Zest of one lemon
5tablespoonsunsalted buttercubed and cold (put in freezer for 10 minutes if it's not super cold)
3/4cupheavy cream(should also be cold, straight from the fridge)
1cupchopped fresh strawberries(large pieces, don't chop super small)
1tablespoonextra heavy cream + coarse or turbinado sugar, for topping (optional)
For the glaze:
3/4cuppowdered (confectioner's) sugar
Juice of half a lemon (about 2 tbsp)
Pinch of salt
Preheat the oven to 375 degrees F.
In a large bowl, whisk flour, sugar, baking powder, salt, and lemon zest together. Add the cold butter and cut it into the flour mixture with a fork, or your hands. The motion with the fork is like scraping it down into the center of the bowl over and over. With your hands, just rub the butter into the flour over and over again. Stop when the mixture resembles wet sand - there may still be some larger butter pieces the size of peas, and that's just right.
Add the heavy cream, and stir together until a shaggy dough is formed. If it seems too dry, you can add another tablespoon, but trust, it's supposed to be shaggy and crumbly right now. Gently fold in the strawberries.
Turn the dough out onto a floured surface. It will be crumbly and shaggy, and that's ok. Knead it a few times with your hands, turning it over on itself until a smoother dough forms. Pat the dough into a 1-inch thick disk. With a bench scraper or a very sharp knife, cut the dough into 8 even wedges. Arrange the wedges on a baking sheet lined with parchment paper.
Brush a little heavy cream over the tops of the scones and sprinkle with coarse or turbinado sugar if desired - this part is totally optional, but delicious.
If you have time, place the baking sheet in the freezer for 10 minutes or in the fridge for a half hour before baking. It isn't absolutely necessary, but it helps the scones keep their shape and keeps them flaky and tender.
Bake the scones for 18-20 minutes, until they are just starting to brown.
While the scones are baking, make the glaze. In a small bowl, whisk together powdered sugar, lemon juice, heavy cream, and salt until a smooth and pourable consistency is reached. If it's not runny enough, you can add another teaspoon of heavy cream. Set aside.
When scones are done baking, let cool on baking sheet for 10 minutes. Drizzle with the glaze.