Description
Delight in these tender and fragrant Strawberry Cream Scones with a delicate hint of rose. Bursting with fresh strawberries and adorned with edible rose petals, these scones are finished with a luscious strawberry glaze, making them a perfect elegant treat for breakfast or afternoon tea.
Ingredients
Scale
Strawberry Rose Scones
- ¼ cup coconut sugar (42g) or granulated sugar, plus more for sprinkling
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 3 cups all-purpose flour (360g) plus more for rolling
- ½ cup unsalted butter (113g, 1 stick) chilled, cubed
- 1 cup strawberries (200g) fresh, frozen then diced
- 2 tablespoons edible dried rose petals plus more for garnish
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups heavy cream (290g) plus more for brushing
Strawberry Glaze
- 2 tablespoons heavy cream warmed plus more as needed
- ¼ cup strawberries (40g) fresh, finely diced
- 1 tablespoon unsalted butter melted
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 cup powdered sugar (125g)
Instructions
- Freeze Strawberries: Wash and dice the strawberries. Spread on a parchment-lined baking sheet and freeze for at least 30 minutes to keep them firm during mixing.
- Prepare Baking Sheet: Line a large sheet pan with parchment paper or a silicone baking mat and set aside for baking.
- Preheat Oven: Heat your oven to 375°F (190°C) to get ready for baking the scones.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the coconut sugar, baking soda, baking powder, kosher salt, and all-purpose flour until evenly combined.
- Cut in Butter and Add Mix-ins: Add chilled cubed butter and cut it into the dry ingredients using two knives or a pastry cutter until most butter pieces are pea-sized. Then gently fold in the frozen strawberries and edible dried rose petals, coating them evenly.
- Combine Wet Ingredients: In a separate bowl, whisk together the egg, vanilla extract, and heavy cream until smooth.
- Form Dough: Pour the wet mixture into the dry ingredients and stir gently just until combined to avoid overmixing.
- Shape Scones: Turn the dough out onto a floured surface and pat it into a 1-inch thick disc or rectangle. Use a heart-shaped cookie cutter to cut 6-8 scones or a bench scraper/knife to cut into 8 triangles.
- Prepare for Baking: Place the scones on the lined baking sheet. Brush the tops with extra heavy cream and sprinkle with additional coconut sugar for a beautiful caramelized finish.
- Bake Scones: Bake in the preheated oven for 25-30 minutes until golden brown. Remove and transfer to a cooling rack to cool completely before glazing.
- Make Strawberry Glaze: In a microwave-safe bowl, heat diced strawberries in 30-second increments for about 2 minutes to soften and release juices. Combine the warmed cream with the strawberries and mash thoroughly. Strain through a fine mesh sieve, discarding the pulp.
- Finish Glaze: To the strained strawberry cream, whisk in melted butter and vanilla. Add powdered sugar and whisk vigorously until smooth. Adjust consistency with warm cream as needed.
- Glaze Scones: Spoon or pipe the strawberry glaze over cooled scones and garnish with edible dried rose petals. Serve the same day for best freshness.
Notes
- These scones are best enjoyed fresh on the day they are made.
- If serving later, reheat gently in a toaster oven at 350°F for 5-7 minutes to restore warmth and texture.
- Cut butter slightly larger than pea size for easier, quicker mixing and better texture.
- Work quickly when mixing to keep the butter cold and prevent the scones from spreading too much during baking.
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 15g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
