Strawberry Cream Cheese Scones
The perfect sweet bread for breakfast, brunch, or anytime.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup white granulated sugar
- 1 TBS baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cut into small pieces
- 4 oz cold cream cheese, cut into small pieces
- 1 large egg, room temperature
- 1/4 cup heavy whipping cream + 2 TBS more for tops
- 1 tsp vanilla extract.
- 1 lb washed strawberries, diced
Glaze
- 1-1 1/2 cups powdered sugar (as much as needed to make a drizzle)
- 2-3 TBS heavy whipping cream (as much as needed to make a drizzle)
- 1/2 tsp vanilla extract.
Instructions
- Preheat oven to 400 degrees. Place parchment on a large sheet pan.
- In a large mixing bowl whisk together flour, granulated sugar, baking powder, and salt. Place the cold pieces of butter and cream cheese into the flour. Using your fingers, a fork, or a pastry cutter, cut the butter and cream cheese into the flour until a coarse crumb forms.
- In a medium bowl whisk one egg. Add in heavy whipping cream and vanilla extract. Whisk altogether. Fold in 2/3 of the diced strawberries. Pour mixture into the flour butter mixture. Fold until just combined.
- Turn the dough out onto a lightly floured work surface. Sprinkle a light coating of flour onto top of dough. Form the dough into a round circle that is 1/4" – 1/2" thick. Cut into 8 even triangles.
- Place triangle shaped scones onto prepared baking pan leaving space in between each scone. Brush the tops of the scones with the extra heavy whipping cream.
- Bake in preheated oven for 15-16 minutes or until golden brown on top and cooked through. Allow to cool.
- Glaze: In medium bowl whisk together powdered sugar, heavy whipping cream and vanilla extract. (Keep adding additional powdered sugar and heavy whipping cream until you get the desired drizzle that you need.)
- Drizzle the glaze over the slightly cooled scones and top with remainder of diced strawberries. Enjoy.