These tender Strawberry Scones are the perfect way to start a morning! Each Strawberry Cheesecake Scone is buttery and rich studded with fresh strawberries and hidden in a cream cheese batter! It's crispy crumbly edges and sweet glaze make a cafe-style scone right at home!
10" Cast Iron Skillet
2 1/2 cupsall-purpose flour(pastry flour if possible)
Dough: In a large bowl, whisk together the first four dry ingredients. Grate in the butter and cream cheese.
Add the strawberries. Whisk together the heavy cream and egg then add in and stir together to moisten the dough. (The dough will be crumbly.)
Shape Scones: Transfer onto parchment paper and keep folding the dough in half until the dough comes together adding more flour if necessary (approx. 6 times.) Pat down into an 8-inch circle about 1" thick. Slice into 8 wedges and transfer into a cast-iron skillet.
Bake: Spread scones apart and brush tops with 1 Tbsp of heavy cream and 2 teaspoons of granulated sugar. Bake for 22 minutes.
Glaze: Stir together the glaze ingredients and drizzle over scones before serving.
Flour: Since pastry flour has a lower protein content it will create a softer crumb in baked goods. Use pastry flour if you can.
High Altitude: Depending on your location altitudes and elevation in baking can vary which means you may need to add additional flour. I’ve noticed some flours can vary in volume from brand to brand as well. The proportions in the recipe worked great for our elevation of 65′ feet. Here is a helpful article on high-altitude-baking from King Arthur. The dough should be tacky with dry patches throughout when folding together but should be shapeable. If too sticky dust additional flour.
Nutrition: Nutritional information is for one scone including the brushed topping and glaze.
Storing Scones: Keep scones for up to 2 days at room temperature or refrigerated for up to 1 week.
To Freeze: Cool and wrap each scone in plastic wrap. Freeze for up to 3 months.
To reheat Thaw and microwave scones in 30-second intervals until hot.
Baking Soda: Use 1 teaspoon of baking soda for every tablespoon of baking powder.