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Strawberries Cream Scones Pure Bliss

Strawberries Cream Scones Pure Bliss

Discover the delightful simplicity of Strawberries Cream Scones Pure Bliss, a recipe perfect for anyone craving a homemade treat that’s both elegant and incredibly easy to assemble. This recipe offers a taste of pure indulgence without the fuss, making it your new go-to for brunches, afternoon teas, or simply a sweet moment for yourself.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 6 scones
Course: Breakfast, Brunch, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour plus more for dusting
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter cut into small cubes
  • 1 cup fresh strawberries hulled and finely chopped
  • 1/2 cup heavy cream plus a little extra for brushing (optional)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • coarse sugar for sprinkling (optional)

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • Large bowl
  • Pastry blender (optional)
  • Two forks (optional)
  • Fingertips (optional)
  • Small bowl or liquid measuring cup
  • Fork or spatula
  • Sharp Knife
  • Bench scraper
  • Round biscuit cutter (optional)
  • Wire rack

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
    2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon salt
  2. Add the cold, cubed butter to the dry ingredients. Using a pastry blender, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. It's important to keep the butter cold for flaky scones.
    1/2 cup cold unsalted butter
  3. Gently fold in the finely chopped fresh strawberries into the flour and butter mixture. Be careful not to overmix, as this can make the scones tough.
    1 cup fresh strawberries
  4. In a separate small bowl or liquid measuring cup, whisk together the heavy cream, large egg, and vanilla extract until thoroughly combined.
    1/2 cup heavy cream, 1 large egg, 1 teaspoon vanilla extract
  5. Pour the wet ingredients into the dry ingredients. Using a fork or a spatula, gently stir until just combined. The dough will be shaggy and a bit sticky. Again, avoid overmixing.
  6. Turn the dough out onto a lightly floured surface. Gently bring the dough together with your hands, patting it into a rough circle about 3/4 to 1 inch thick.
    2 cups all-purpose flour
  7. Using a sharp knife or a bench scraper, cut the dough into 6 to 8 wedges. Alternatively, you can use a round biscuit cutter for a more traditional shape, re-patting the scraps lightly once if necessary.
  8. Carefully transfer the scones to the prepared baking sheet, spacing them a few inches apart. If desired, lightly brush the tops of the scones with a little extra heavy cream and sprinkle with coarse sugar for a beautiful, crystallized finish.
    1/2 cup heavy cream, coarse sugar
  9. Bake for 15-18 minutes, or until the scones are golden brown and the centers are cooked through. A toothpick inserted into the center of a scone should come out clean.
  10. Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool slightly. Enjoy your freshly baked Strawberries Cream Scones Pure Bliss warm, ideally with a dollop of clotted cream or whipped cream and a drizzle of strawberry jam.

Notes

Leftover scones are best stored in an airtight container at room temperature for up to 2 days. Refrigerate for up to 4 days. Reheat in a preheated oven at 300°F (150°C) for 5-7 minutes. Freeze for up to 2 months.