Strawberries and Cream Scones
Buttery scones studded with strawberries, split open and filled with whipped cream and more fresh berries for a shortcake-style finish.
Strawberry shortcake inspired this scone, since splitting one open for cream and fruit felt more interesting than another plain glaze. Working the cold butter into the flour quickly, without letting it soften, is the technique that keeps the crumb tender under all that filling. Serve them the same day they are filled so the cream stays firm.
Ingredients
Method
Tap a number to mark a step donePreheat the oven to 400F and line a large rimmed baking sheet with a sheet of fresh parchment paper.
Whisk the flour, granulated sugar, baking powder, and kosher salt together thoroughly in a large mixing bowl before adding the butter.
Cut in the cold butter with your fingers or a pastry cutter until the mixture looks like coarse crumbs.
Whisk the cream and egg together, then stir into the flour mixture along with half of the sliced strawberries until just combined.
Turn the dough onto a floured surface, pat it into a 1 inch thick round, and cut it into 8 even wedges.
Arrange the wedges on the prepared sheet, brush the tops with cream, and sprinkle them generously with sugar before baking.
Bake the scones 18 minutes until golden brown on top and a toothpick inserted in the center comes out clean.
Split the cooled scones in half and fill them with whipped cream and the remaining sliced strawberries before serving.
Kitchen note
Keep the butter and cream as cold as possible right up until the dough goes in the oven; cold fat is what makes the scones flaky instead of dense.
