If you can’t tell, I LOVE strawberries, especially in my desserts. When paired with a buttery scone, the flavors and textures are a match made in heaven. This easy recipe produces bakery-worthy scones that are definitely worth the time.
Why is this recipe healthy?
Scones make a great breakfast because they are fulfilling with enough carbohydrates to start the day. To properly fuel yourself, your breakfast can be high in carbs to last you the whole day. I also added strawberries for fiber, vitamins, and antioxidants. To add some fat and calcium, I also incorporated cream cheese for that cheesecake flavor.
Strawberry Cheesecake Scones
This basic scone recipe incorporates strawberries and cream cheese for a strawberry cheesecake flavor. The result is a delicious crispy and buttery scone that tastes heavenly. The add-ins can be adjusted to your preference.
Ingredients
- 1 cup flour 250 g
- 1/3 cup granulated sugar 60 g
- 1/2 tsp salt 3 g
- 2 1/2 tsp baking powder 5 g
- 4 tbsp butter 78 g
- 1/2 cup buttermilk 113 g
- 1 egg
- 2 tsp vanilla extract 6 g
- 2 tbsp cream cheese 26 g
- 1 1/2 cups strawberries, diced 200 g
- buttermilk, for brushing
- turbinado sugar
- 1/2 cup powdered sugar 60 g
- 1 tsp milk 5 g
- 1/2 tsp vanilla extract 3 g
Instructions
- In a mixing bowl, whisk together the flour, granulated sugar, salt, and baking powder. Add the butter in cubes and rub them into the mixture until it resembles coarse crumbs. Let the mixture chill in the refrigerator.
- In a separate mixing bowl, whisk together the buttermilk, egg, and vanilla extract. Pour the milk mixture into the flour mixture and gently mix until a dough forms. Stir in the cream cheese and strawberries.
- Place the dough on a generously floured surface. Press the dough down and divide it into three parts. Stack the three parts on top of each other and press down to create layers. Let the dough chill in the refrigerator if it becomes too sticky.
- Place the dough on a floured surface and press it down into a circle. Slice each circle into 8 wedges.
- Line a baking sheet with parchment paper. Place the scones on the baking sheet at least 2 inches apart.
- Let the scones chill in the refrigerator for at least 30 minutes. Preheat the oven to 400º F.
- Brush the scones with buttermilk and sprinkle turbinado sugar on top.
- Bake the scones for 18-24 minutes or until they are golden brown on top. Remove the scones from the oven and let them cool.
- In a mixing bowl, whisk together the powdered sugar, milk, and vanilla extract. Use a fork or other utensil to drizzle the glaze on top of the cooled scones.
- Serve the scones warm or at room temperature.
Notes
- If you choose not to use cream cheese, just replace the cream cheese with butter and rub it in with the rest of the butter.
- If you don't have buttermilk, there is an easy replacement. Mix together 1/2 cup milk and 1 tsp lemon juice or vinegar, then let the mixture sit for 10 minutes.
- Be sure to let the scones cool before drizzling them with glaze. Otherwise, the icing will melt.
