Strawberry Cream Scones
Serves: 12
for the scones:
  • 4 cups flour
  • 6 tablespoons sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 6 tablespoons cold butter
  • 1 ounce freeze-dried strawberries, chopped
  • ½ cup heavy cream
  • ½ cup milk
  • 2 eggs
for the topping:
  • 1 egg
  • 2 teaspoons water
  • 1 tablespoon sugar
  1. Preheat the oven to 475. Line a baking sheet with parchment paper or spray with cooking spray.
  2. In a large bowl, whisk together the flour, sugar, salt, and baking powder with a fork. Grate the cold butter into the mixing bowl. Cut in the butter using a pastry blender or two knives, until the pieces of butter are no bigger than pea sized. Stir in the freeze dried strawberries.
  3. In a measuring cup, mix together the eggs, cream, and milk. Add the wet ingredients to the dry ingredients, and mix until just combined. Turn out onto a floured counter or cutting board and knead lightly until the dough comes together.
  4. Pat the dough out on a lightly floured surface into a large rectangle about 1 inch thick (using a rolling pin if needed) and cut into twelve circles using a 2 inch biscuit cutter or a drinking glass.
  5. To make the topping, beat the remaining egg in a small bowl with the water. Brush the egg mixture over each scone. Sprinkle with the sugar and place on the prepared baking sheet. Bake 10-12 minutes, or until golden brown on top.
Recipe by One Little Project at