For the longest time, I've avoided trying to make scones at home. For what reason? I don't know. I must have always held them in the category of a sweet treat you get when you go to your favorite coffee shop. Along with coffee cake and morning buns.
But recently, I decided to try my hand at making a homemade version of one of my favorite scones at my local coffee shop.
When we still lived in Fancy Cottage, I would get the strawberries and cream scone at least once a week. Along with my favorite drink, a hot chai with oat milk. And since we've moved, I haven't been able to have it in such a long time.
So when I got the craving for something sweet for breakfast, and had a bunch of strawberries in the fridge about to go bad if I didn't use them up quickly, I figured it was time to give making homemade scones a try.
And it was SO worth it.
This recipe from The Cafe Sucre Farine is so easy and filled with delicious, fresh strawberries and a lemon glaze. I love their tactic for making scones and biscuits, which I discuss more in my video on Patreon. It always results in delicious, buttery, flaky treats with half the effort. These are truly the best strawberry scones because they're so easy to make yet so tasty.
Click Here to watch me bake these delicious scones in my latest video on Patreon!
What You'll Need
1 cup diced strawberries (about ¼-inch dice) 10-12 medium strawberries
1 cup heavy cream
8 tablespoons butter (1 stick) I used salted
2 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon kosher salt
For the glaze:
¼ cup granulated sugar
2 tablespoons fresh lemon juice
1 tablespoon butter
For the scones:
Before proceeding with the recipe, place the diced strawberries on several thicknesses of paper toweling and spread to a single layer. Lay several more thicknesses of paper towels on top of the berries and firmly pat a few times. Allow the berries to rest for 15 minutes before using them in the recipe.
Preheat the oven to 400 degrees with a rack set in the middle of the oven. Line a sheet pan with parchment paper and set aside.
Measure 1 cup of heavy cream and place in the freezer for 10 minutes.
Place the butter in a microwave-safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.
Whisk flour, baking powder, sugar and salt in a medium-size bowl. Add the diced strawberries and stir gently to combine (if strawberries are sticking to the paper towels use a knife to scrape them off). Make a well in the center of the flour mixture with your spatula.
After heavy cream has been chilled in the freezer for 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules. Add butter/cream mixture to the well in the center of the dry ingredients and stir with a rubber spatula, from the bottom up, until all the flour is incorporated and batter pulls away from sides of the bowl. Don’t over mix, but be sure all of the flour is mixed in. If it’s hard to incorporate all of the flour, add an extra tablespoon of cream.
With a spoon or an ice cream scoop (I use a # 12 scoop), scoop dough onto the prepared sheet pan in ¼-1/3 cup mounds. If desired (for a pretty presentation) add a few diced strawberry pieces to the outsides of each mound.
Place in oven and bake for 15 minutes. While the scones are baking, prepare the glaze.
For the glaze:
Combine all glaze ingredients in a small saucepan. Bring to a boil then reduce to a steady simmer and cook for 4-6 minutes, until mixture is reduced and beginning to thicken and get a bit syrupy. Remove from heat and set aside.
After baking the scones for 15 minutes, remove scones from the oven and gently brush each scone all over with the lemon glaze. Use all of the glaze. Return to oven for another 3-5 minutes, or until golden. Remove and transfer to a cooling rack. Allow scones to cool for 10-15 minutes for the glaze to set.
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