This is a pretty quick and straightforward recipe. It’s strawberry scones. Nothing fancy. Super simple. Strawberries are that fruit that means summer has arrived. I love when you can finally find those super fragrant, sweet, candy-like berries at the farmers’ market. You know, the ones that make you realize what a strawberry is actually supposed to taste like. But, we’re not quiet there yet, and because life has been a time warp the last 14 months, I want summer now.
A few weeks ago I started fiddling around with this recipe, trying to figure out how to get those sub-par supermarket berries, the ones available year-round, to give me that summer feeling. Turns out a soak in sugar to draw out some of their liquid, and sweeten everything up, did the trick. And, since I couldn’t waste that bright pink strawberry liquid they released, might as well whip it into some cream cheese for a nice little strawberry frosting to go with. Berry good.
I love when you can finally find those super fragrant, sweet, candy-like berries at the farmers’ market. You know, the ones that make you realize what a strawberry is actually supposed to taste like. But, we’re not quiet there yet, and because life has been a time warp the last 14 months, I want summer now.
Who invented scones? Where do scones come from?
Scones originated in Scotland and are closely associated with British cuisine. They have been made for centuries, with early versions dating back to the 16th century. Originally, scones were made with oats and cooked on a griddle, similar to today’s griddle cakes. The modern version of scones, made with wheat flour and leavening agents like baking powder, became popular in the 19th century. Scones are now enjoyed in many countries around the world and are a popular treat for breakfast or afternoon tea.
What are some ingredients I need to make strawberry scones with a cream cheese frosting?
Strawberries
Fresh strawberries and frozen strawberries can both be used here, but there are some differences to consider. If you use fresh strawberries they will maintain their shape better than the frozen ones. And, most importantly, the frozen strawberries will release a lot more liquid when defrosting and macerating. So, it’s important that you make sure to strain the berries before folding them into your dough.
I would recommend using whatever you have. I use both, just depends on the season. Frozen strawberries are convenient and available year-round. They’re a great option when you want to make these and it’s not even close to being strawberry season.
All-purpose flour
All-purpose flour is a versatile type of flour that is made from a blend of hard and soft wheat varieties, which gives it a moderate protein content (usually around 10-12%). This makes it suitable for a wide range of baking applications. All-purpose flour is commonly used in baking for quick breads like these scones. All-purpose flour is a pantry staple in many households due to its versatility and long shelf life and, unless noted otherwise, it’s what I use in my recipes.
Butter
Unsalted butter is typically preferred in baking recipes to better control the amount of salt in the final dish. But full disclosure here, I’m always using salted butter. It’s what I have in the fridge just about all of the time. I also tend to like my food, even sweets and baked good, on the saltier side. Just be aware of which one you’re using and adjust to your taste.
Heavy Cream
Heavy cream, also known as heavy whipping cream, is the high-fat layer of milk that rises to the top. It has a rich, creamy texture and a high fat content, usually around 36-40%. Here it gives the scones their great tender texture and rich taste.
Cream Cheese
The only cream cheese you need to worry about is Philadelphia cream cheese. You don’t need to get the whipped one, just regular Philadelphia cream cheese. Ignore all other brands.
Powdered Sugar
Powdered sugar, also known as confectioners’ sugar or icing sugar, is a finely ground sugar with a powdery consistency. It’s made by grinding granulated sugar into a fine powder and then adding a small amount of cornstarch to prevent clumping. Because it is ground so finely, it easily dissolves which is why it’s used here in the frosting.
What are some other scone variations?
If you’re not into strawberries, or just want to expand your horizons, I would recommend making blueberry scones, persimmon scones (one of my favorites), or adding in just about any dried fruit you can think of. Currant scones are the classic. You can also go the savory route and add in any shredded cheese you like along with an herb or your choosing. Maybe a cheddar jalapeño kinda vibe, or go wild and try out something like a dill pickle flavor. Everything bagel scone? This recipe can be used as a base and then modify it with whatever mix-ins you want.
How long will scones stay fresh?
Freshly baked scones will stay fresh for about 2 to 3 days if stored properly. To keep them fresh, store them in an airtight container at room temperature. You can also freeze baked scones for longer storage, as mentioned earlier, for up to three months. When you’re ready to enjoy them, simply thaw them at room temperature or reheat them in the oven.
Can scones be frozen?
Yes, scones can be frozen! It’s best to freeze them before baking if possible. Place the unbaked scones on a baking sheet lined with parchment paper, making sure they’re not touching, and freeze until solid. Once frozen, transfer them to a freezer bag or airtight container and store in the freezer for up to three months.
To bake frozen scones, preheat your oven to 375°F (190°C) and place the frozen scones on a baking sheet lined with parchment paper. You may need to add a few minutes, usually like 3-5, to the baking time. If you’ve already baked the scones and want to freeze the leftovers, make sure they’re completely cool before storing them in an airtight container or freezer bag. When you’re ready to eat, thaw them at room temperature or reheat them in the oven.
Strawberry Scones
Ingredients
Macerated Strawberries
- 1/2 lb chopped strawberries – hulled and chopped in half-inch sized pieces frozen and defrosted would work here too
- pinch pinch of salt
- 2 tbsp sugar
The Scone Base
- 1 3/4 c flour
- 2 tbsp sugar
- 2 1/4 tsp baking powder
- pinch salt
- 1/4 c butter cold & cubed
- 1/3 c heavy cream
- 2 eggs
- 1 tsp vanilla
Strawberry Cream Cheese Frosting
- 8 oz cream cheese room temp
- liquid from strawberries
- 3 tbsp powdered sugar
Instructions
- Toss your berries with sugar and pinch of salt. Let sit for at least 1 hour. You can do this overnight, but stash it in the fridge.
- When you’re ready to make the scones, strain berries in a fine mesh sieve over a bowl to save the sugary liquid. Let sit to drain while you make your scone dough.
- Pre-heat oven to 375°F (190°C).
- To make dough, combine your flour, sugar, baking powder and salt in a bowl. Whisk to combine all your dry ingredients. Add in your butter cubes and rub between your fingers to break up into small pea-sized bits and incorporate with the flour mixture. Next, whisk your egg, cream and vanilla in a small bowl. Add your wet ingredients, along with the strained berries to the butter and flour mixture. Gently stir to combine, just until everything is incorporated, you don’t want to over mix this.
- Dump out dough onto a floured surface and shape into a roughly 8” circle. Cut into 8 wedges and arrange on an ungreased baking tray leaving some room between each scone. Brush with a little heavy cream and sprinkle with sugar. Bake for about ~18 mins or until scones are nice and golden brown. Remove from the oven and let them cool on a wire rack.
- For your whipped cream cheese frosting, beat your room temperature cream cheese with a wire whisk attachment (or by hand), until it’s smooth and fluffy, just a few minutes. Then, add in your powdered sugar and liquid from the strawberries. Beat very slowly at first so the sugar doesn’t go everywhere, then increase the speed and beat till everything is combined.
- Now grab a scone, a big dollop of strawberry cream cheese frosting and eat up!
