Name: Strawberries and Cream Scones
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 40
Cuisine: American
Ingredients: 1 1/2 cups all purpose flour; 1/4 cup granulated sugar; 2 teaspoons strawberry jell-o powder; 1 1/2 teaspoons baking powder; 1/4 teaspoon kosher salt; 1/4 cup cold butter; 1/2 cup fresh strawberries, diced; 1 egg, lightly beaten; 1 teaspoon vanilla; 1/2 cup heavy cream; 1/2 cup powdered sugar; 2 teaspoons milk

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Strawberries and Cream Scones are fluffy, buttery little bites loaded with fresh strawberries and whipping cream, and then drizzled with a simple sweet glaze. Great with a cup of coffee!

Update March 2017 – I used to participate in a monthly recipe swap with some other bloggers and this recipe was a part of that! The original Sweetheart Strawberries and Cream Scones Recipe came from Krista at A Handful of Everything. I took some time to update this post a bit, but the recipe is as good as it ever was – totally worth trying!

These scones are perfectly tender and flaky – and they are so pretty in pink!

You all know I am all about breakfast foods. Sweet, carby breakfast foods? Even better. But forget about me for a minute. Let’s talk about the little boys. I made the first test-batch of these scones and my boys INHALED them.

Which says a lot because they aren’t usually scone-type of guys. They are let’s-see-how-much-cereal-we-can-fit-in-one-bowl guys. Or Mommy-can-I-have-more-pancakes guys. They are also ketchup-on-scrambled-egg guys. (so gross)

Little pink scone guys? I didn’t see that coming.

But they looooved them. And I did, too. These little bitty buttery scones are tender, soft, and loaded with fresh strawberry flavor. They are perfect for a quick breakfast with a swig of iced coffee and would be great to take for a brunch or shower.

Or you could feed hungry boys.

about 40 (1 1/2") scones

Strawberries and Cream Scones

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Strawberries and Cream Scones are fluffy, buttery little bites loaded with fresh strawberries and whipping cream, and then drizzled with a simple sweet glaze. Great with a cup of coffee!

Ingredients

1 1/2 cups all purpose flour
1/4 cup granulated sugar
2 teaspoons strawberry jell-o powder
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/4 cup cold butter
1/2 cup fresh strawberries, diced
1 egg, lightly beaten
1 teaspoon vanilla
1/2 cup heavy cream
1/2 cup powdered sugar
2 teaspoons milk

Instructions

Pre-heat the oven to 425. Line a baking sheet with parchment paper (or grease the baking sheet).
In a large bowl whisk together the flour, sugar, jell-o powder, baking powder, and salt.
Cut the COLD butter into the dry mixture-- my favorite method for this is tu grate the cold butter into the bowl using a cheese grater. It gives you small easy-to-work-with pieces. Then I just mix it with my fingers until coarse buttery crumbs form.
Toss the strawberries into the dry mixture and gently stir to coat.
In a small bowl lightly beat the egg with the vanilla and heavy cream. Pour it unto the dry mixture. Fold it in with a rubber spatula until it is JUST combined. The less you work this dough the better your scones will be. Overworking scone dough can make them tough.
Turn the dough out onto a floured surface and lightly knead (no more than 8 or 10 times) to incorporate the remaining dry bits.
Pat the dough out to about 3/4 an inch thick (this is not precise but it will rise quite a bit) and cut using a floured biscuit cutter, a small floured glass (like a shot glass), or a knife (you could opt for a more traditional scone triangle shape if you use a knife).
Place the cut out dough about 2 inches apart on the prepared baking sheet and bake for 10-12 minutes.
While the scones bake, mix together the powdered sugar and milk to make a thick simple glaze.
When you take the scones from the oven, drizzle them with the glaze.
Best served the same day.