Complete your day with a scrumptious strawberry and cream scone. Pair with a tall glass of raw milk, a cup of coffee or your favorite refreshment for a delightful summer dessert.
For many months now I have had a craving for strawberries. You know, that fresh, juicy berry picked right off that vine that is so tender and sweet? But mid spring is not the time for strawberries here in Ohio. June is the month when berries are ready for picking in this region.
And thankfully, at the time of this post, it is finally strawberry season. Just the other day while going to a few garage sales we came across a local produce stand full of ripe organic strawberries. They were so juicy and sweet we couldn’t pass up getting a couple of quarts. Just one bite sure hit the spot and satisfied that craving I’ve had all spring long!
With the beginning of strawberry season upon us, it is time to put those berries to good use. I always preserve some for canning several jars of my homemade strawberry applesauce. And every year I toss a handful of fresh berries into a blender to create a pitcher full of strawberry lemonade. But this time, I decided to go for a batch of scones with fresh strawberries.
The berries pair so well with the freshly milled flour, butter and vanilla. Top the scones with a creamy glaze, and you have got a delicious strawberry recipe that just can’t be beat! From now on, every spring will call for a plate full of these tantalizing strawberry and cream scones!
Why You’ll Love This Recipe
Utilizes Excess Berries – Great way to use up those summer time strawberries.
Delicious – Not only do the strawberry cream scones have chunks of berries inside nearly every bite but the strawberry puree mixed into the dough gives you a burst of fruity flavor throughout.
Quick and Easy – Scones are an easy-to-make strawberry dessert or even afternoon snack that takes only a few moments to mix and bake.
Tips for Making Scones With Fresh Milled Flour
- Do not overwork the dough. This will help to create a tender, fluffy scone.
- The key to a great scone is keeping all of your ingredients cold. Cold butter, cold cream, eggs and cold milk produces a flaky scone.
- Gently mix the strawberries into the dough and try not to squish or smash them.
- When shaping the scones, make sure your work surface has been lightly floured.
- The glaze makes just enough for a light drizzle atop each strawberry scones. If you’d prefer an extra sweet kick, like my husband does, be sure to double the glaze recipe.
Tools You May Need
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Mixing bowl
Baking sheet
Grain mill
Paring knife
Pastry cutter
Bench scraper or sharp knife
Ingredients
Fresh milled flour – soft wheat is the best fresh milled flour for scones.
Butter – always use very cold butter when making scones from scratch.
Sugar – the recipe only calls for 1/3 cup to give the strawberry scones recipe a touch of sweetness. I like to use organic sugar from Costco.
Leavening agents – this easy strawberry scones recipe calls for both baking powder and baking soda to give the scone a fluffy rise.
Egg – whisk into the wet ingredients.
Milk – raw whole milk is our favorite choice but any milk can be used.
Cream – strawberry and cream scones wouldn’t be complete without a few splashes of heavy whipping cream.
Vanilla – is a must have for sweet scone recipes!
Strawberries – fresh berries cut into small pieces works best for this recipe.
How to Make Strawberry and Cream Scones
These extra tender strawberry and cream scones are the perfect summertime treat! Packed with fresh strawberries throughout and drizzled with a creamy glaze, you’ll want to go back for seconds!
Makes: 12 scones
Ingredients
Scone Dough
4 cups freshly milled soft wheat flour
8 tablespoons butter, cold, cut into small pieces
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/3 cup milk
1/2 cup heavy cream
1 teaspoon vanilla extract
1 1/4 cup diced fresh strawberries, divided
Glaze
1/2 cup powdered sugar
1 1/2 – 2 tablespoons heavy cream
Splash of vanilla extract
Directions
Preheat oven to 425° F. In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Using a pastry cutter or your fingers, work the cold butter into the dry ingredients until it resembles coarse crumbs. Gently fold 1 cup of diced strawberries into the dry ingredients.
In a blender, combine milk and 1/4 cup diced strawberries and blend until smooth, about 30 seconds.
Combine egg, cream, strawberry puree mixture and vanilla extract. Stir into dry ingredients until the dough just barely comes together. On a lightly floured surface, divide dough in half and roll each into a 7-inch circle. Cut into 6 triangular scones. Place on a prepared baking sheet. Repeat process with remaining dough.
Bake for 15-19 minutes, until light brown. Cool on wire rack.
For the topping, in a small bowl whisk together powdered sugar, cream and vanilla to create a glaze. Drizzle over top of scones. Serve.
FAQ
Can You Use Fresh Strawberries in Scones?
Yes! This strawberry and cream scone recipe is best when made with fresh strawberries. You can try frozen strawberries if that is all you have on hand, however once thawed they are difficult to work with. They can make the batter extra wet and may turn the scones into a gooey, soggy mess.
What is the Secret to Fluffy Scones?
To master a flaky, fluffy scone, do not over mix the dough and always use cold ingredients — butter, milk and cream. You can even use frozen grated butter to ensure it stays very cold before baking the scones. If your grain mill heats up when milling the flour, chill the freshly ground flour inside the fridge before adding to the rest of the ingredients.
How to Store Strawberry Scones
Since these healthy scones with fresh milled flour are made with fresh fruit, they will last about 1-2 days at room temperature. You can store them in an airtight container inside the fridge but they may dry out quicker. I recommend storing any leftover scones in the freezer. To reheat, toss them into the microwave for a few seconds.
More Recipes With Fresh Milled Flour
Strawberry and Cream Scones
Complete your day with a scrumptious strawberry and cream scone. Pair with a tall glass of raw milk, a cup of coffee or your favorite refreshment for a delightful summer dessert.
Ingredients
- Scone Dough
- 4 cups freshly milled soft wheat flour
- 8 tablespoons butter, cold, cut into small pieces
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/3 cup milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/4 cup diced fresh strawberries, divided
- Glaze
- 1/2 cup powdered sugar
- 1 1/2 - 2 tablespoons heavy cream
- Splash of vanilla extract
Instructions
- Preheat oven to 425° F. In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Using a pastry cutter or your fingers, work the cold butter into the dry ingredients until it resembles coarse crumbs. Gently fold 1 cup of diced strawberries into the dry ingredients.
- In a blender, combine milk and 1/4 cup diced strawberries and blend until smooth, about 30 seconds.
- Combine egg, cream, strawberry puree mixture and vanilla extract. Stir into dry ingredients until the dough just barely comes together. On a lightly floured surface, divide dough in half and roll each into a 7-inch circle. Cut into 6 triangular scones. Place on a prepared baking sheet. Repeat process with remaining dough.
- Bake for 15-19 minutes, until light brown. Cool on wire rack.
- For the topping, in a small bowl whisk together powdered sugar, cream and vanilla to create a glaze. Drizzle over top of scones. Serve.
Notes
Do not overwork the dough. This will help to create a tender, fluffy scone.
The key to a great scone is keeping all of your ingredients cold. Cold butter, cold cream, eggs and cold milk produces a flaky scone.
Gently mix the strawberries into the dough and try not to squish or smash them.
When shaping the scones, make sure your work surface has been lightly floured.
The glaze makes just enough for a light drizzle atop each strawberry scones. If you’d prefer an extra sweet kick, like my husband does, be sure to double the glaze recipe.
