Usually I’m a cereal or yogurt and granola kind of girl, but I was really craving something special for breakfast, and so I made these Dreamy Strawberries & Cream Scones. And they really are dreamy!
Have you ever made scones before? Scones can seem a little bit intimidating, but they are really not too complicated. I’ve heard a lot of complaints about them tending to be dry. I loosely based these scones on Smitten Kitchen’s Dreamy Cream Scones, and I love them because they are anything but dry! Here’s the scoop on making scones – basically just cut butter into your dry ingredients, add some cream, and bring it all together into a ball of dough. From there you form it into a flat disk, cut it into wedges and bake. You don’t even have to use a mixer or rolling pin. You do have to be willing to get your hands messy – this dough is on the sticky side. But sticky dough equals moist scones… And you don’t have to worry about forming perfect little triangles. Rustic is good here. No two should look exactly alike!
I tried substituting some plain nonfat Greek yogurt for half of the heavy cream the original recipe calls for, and I loved the results. These scones are very tender, soft, and moist. I’m sure we aren’t really worrying about silly little things like calories and fat when it comes to scones, but every little bit helps right?
Here’s one more little tip for you. Most of the baked goods I share here easily keep for a few days, but these are really best eaten the same day due to the moisture from the fresh strawberries. They likely won’t stick around very long anyway!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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For the Scones
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons cubed butter, very cold
- 1/2 cup Greek yogurt
- 1/2 cup heavy cream
- 3/4 cup chopped strawberries (small pieces)
- 1 tablespoon ice water
For the Icing
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 2 tablespoons strawberry jelly
- water by the teaspoon to reach desired consistency
- Preheat oven to 425 degrees.
- In a medium bowl, mix together flour, baking powder, sugar, and salt. Set aside.
- In a small bowl, whisk together Greek yogurt and heavy cream until smooth. Set aside.
- Add very cold butter (sometimes I freeze it for a few minutes after cubing) to the flour mixture and cut it in with a pastry cutter until you have pea sized flour covered lumps of butter.
- Add the strawberries and cream/yogurt mixture and mix with a wooden spoon to incorporate. Then use clean hands to bring the crumbs together into a dough ball gently so that the strawberries don’t get too mashed up. Knead gently, but work as quickly as possible so that the warmth of your hands doesn’t melt your little pieces of butter.
- If you feel like your dough is still to crumbly to hold together, you may need to add a tablespoon of two of ice cold water.
- Put the dough on a floured work surface and pat it into a round disk about 10 inches in diameter. Cut into quarters, and then each quarter in half for eight wedges.
- Transfer each wedge onto a parchment paper lined or greased baking sheet, spacing them about 2 inches apart.
- Bake for 12-14 minutes. The tops will be lightly browned.
- Transfer the scones to a cooling rack.
For the Icing
- In a small bowl, whisk powdered sugar and heavy cream together. Add the jelly and whisk. You may add a small amount of pink food coloring if desired. If icing is too stiff, you can add water 1 teaspoon at a time until the desired consistency is reached. I like mine to be the same consistency as toothpaste.
- Spoon the icing into a small plastic bag, and cut a very small tip of the corner off. Drizzle onto cooled scones.
Adapted from Smitten Kitchen