I’ve had scones on the brain lately. My first attempt at scones was so complicated, time-consuming, and not so pretty, that I thought I’d never make them again. Then I tried these cream scone recipes which were so easy to make! So now I’ve been making scones quite often.
Usually, I make drop scones because I have trouble making the perfect little triangles. However, for my birthday, I got a bunch of bakeware, including a mini scone pan! While this Nordic Ware pan isn’t as cutesy as some of the other cake pans I own, it does its job of making traditional looking scones without all the hassle of me having to roll the dough into a big circle and cutting the dough evenly into triangles. Instead, I just plop chunks of dough into the pan and mash it into the triangle mode. The scones popped out easily and didn’t stick to the pan. I thought I took a better picture of the pan, but I guess not:
Next time I will have to remember to not fill the pan quite so high, as my scones rose more than I expected them to.
I’ve tried quite a few variations of things to put inside scones and my favorite has definitely been fresh fruit like apples and blueberries. I bought a bunch of pretty red strawberries, so I decided to make strawberry scones! I also tried out a new cream scone recipe that I found on Mirch Masala. I modified the recipe somewhat. For instance, the original recipe requires the dough to be refrigerated, but since I’ve baked other cream scones recipes without refrigerating the dough, I skipped that step here as well.
You might like my strawberry shortcake cookies, too!
Strawberry Cream Scones
- 2 cups all purpose flour
- 1 tbsp baking powder
- 3 tbsp sugar
- 1/2 tsp salt
- 5 tbsp cold unsalted butter cut into small cubes
- 1 cup strawberries cut into small cubes
- 1 cup heavy cream
- 2 tbsp heavy cream
- 2 tbsp raw sugar
- Preheat the oven to 375°F. Combine the flour, baking powder, sugar and salt in a mixing bowl. Add the cubes of butter and with using a food processor, blend ingredients.
- Add the cream and strawberries and stir to combine. Do not over stir! Dump the mixture out on the counter. Knead the dough slightly so that it holds together, but is still crumbly.
- If you are using a scone pan, fill scone pan with chunks of dough, filling the pan. The pan should be 3/4 full. You can also make the dough into a large circle, about 8 inches and cut into 8 triangles and place on a baking sheet lined with parchment paper. You can also take chunks of dough and make round, biscuit shapes, for drop scones.
- On the tops of the scones, brush with heavy cream and then sprinkle raw sugar. Place the
- scones in the oven. Bake for about 15-20 minutes until it is golden brown on the edges and the top.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Just made the dough but it is not dry, very moist. Any reason why?
the dough should be on the moist side, but without being there with you, I can’t really see if yours it too moist. make sure you cube the butter rather than melt it because that would cause too much moisture. also it needs to be heavy cream and not something lighter like half & half or whipping cream because those are not as thick, which could also cause the dough to be too moist. hope yours turned out!
I googled something to do with leftover strawberries and stumbled upon this recipe. I made these for my Mom who loves scones and is in the hospital with 2 broken legs. These were my first ever scones, and they came out perfectly! I added a handful of blueberries because I needed to use them up, and the scones were a hit! Thank you for sharing, they put a smile on my Mom’s face 🙂
Aw, thanks for sharing your story with me!
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Hi Manju! Thanks for stopping by and providing such a great recipe.
Thanks a ton for trying out the scones recipe from my blog and also for the mention and link. Glad you liked it.
I am going to try without the refrigeration step as well. I will let you know how that turned out to be 🙂
-Manju (Mirch Masala)
I love blueberry the best! If you make them, I recommend you freezing your blueberries first (if you use fresh ones). Blueberries are so delicate that they are likely to get smashed when mixing.
I was just thinking of making apple scones next! I have some lonely apples that have been sitting around
Me too! Especially when I hear cream scones. Though I don’t think I’ve ever actually had English Tea with my scones…heehee
These scones look lovely! I’ve yet to make scones. I think my first ones will be blueberry ones…or strawberry like yours.
I’ve never tried making scones before. They just seem so prim and proper and I guess I agree with tigerfish. English tea thoughts come to me! These don’t look as intimidating as other recipes though. Apple scones are some of my favorites too. I found this recipe: https://www.recipe4living.com/recipes/apple_scones.htm. So I might make strawberry and apple scones next week! And maybe some English tea too!
When I see scones, I think of English Tea. It’s tea time!