Description
Fluffy and buttery scones packed with fresh strawberries and a creamy cheesecake filling, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed
- 1/2 cup cream cheese, softened
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 1 egg, beaten (for egg wash)
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Mix well.
- Add the cold, cubed butter to the flour mixture and cut it in until it resembles coarse crumbs.
- In a separate bowl, whisk together the softened cream cheese, milk, and vanilla extract until smooth and creamy.
- Pour the cream cheese mixture into the flour mixture and stir until just combined, then gently fold in the chopped strawberries.
- Turn the dough out onto a floured surface and knead gently a couple of times. Pat into a circle about 1 inch thick.
- Cut the dough into wedges and place them on the prepared baking sheet. Brush the tops with the beaten egg.
- Bake for 15-20 minutes until golden brown and fragrant. Dust with powdered sugar before serving.
Notes
Serve warm, ideally with whipped cream or clotted cream. They can be customized with seasonal fruits.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 6g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg