breakfast, recipe, summer, sweet

Strawberries and Cream Scones

Today, I did something completely out of character. I bought three baskets of strawberries outside of local strawberry season.
I was so excited to have fresh fruits, but felt the familiar lack-luster of a transports-well kind of strawberry. Instead of making a fuss, I decided to use this opportunity to try my hand at scones. You know, the flaky and buttery biscuits that are slightly sweet and oh-so-decadent? They are both dense and thick, yet airy and light. Add some strawberries pieces that become pockets of gooey jam, and you’ve got some good scones!

Scones are one of those things that I was always afraid to try. They can be difficult because they need as little handling as possible. The more you handle them, the less delicate the texture. But this recipe is great! Try it at home and let me know what you think.

Strawberries and Cream Scones


– 2 and 1/4 cup all purpose flour
– 1 tbsp baking powder
– 1/4 cup granulated sugar
– 1/2 tsp table salt
– 6 tbsp (85 grams) of cold, unsalted butter
– 1 cup chopped, very ripe strawberries
– 1 cup heavy cream (35%)


1.  Preheat oven to 425F. Line a large baking sheet with parchment paper
2. Combine flour, baking powder, sugar, and salt in a large bowl. Cut the butter into the flour mixture (I used two knives and then my hands) until it becomes crumbly and well mixed.
3. Add the strawberries, and toss lightly to coat them in the flour
4. Add the cream and stir carefully. You do not want to over mix this, or you will end up with really tough scones! Don’t worry about getting it fully fully mixed together
5. Generously flour your counter and flop your dough on top. Sprinkle some more flour on top, and then using either a rolling pin our your fingers, spread the dough out until it is 3/4 inches thick.
6. Cut out your scones (I used a champagne flute for small, snack size scones) and place them on your prepared baking sheet, leaving about an inch of space between each one. It is best if you don’t twist your scone cutter or else you will loose the lovely layers that appear on the edges when it cooks.
7. Bake 12-13 minutes, or until the edges just begin to turn golden brown and the strawberries are becoming really juicy and leaving puddles on your parchment paper.
8. Allow to cool slightly before transferring them to a cooling rack.

Best enjoyed the same day they are baked, with clotted cream and your favourite jam! But with all the strawberries, I would most definitely recommend a homemade strawberry jam.