These Strawberry Cream Cheese Breakfast Scones will surely bring forth some sort of brightness to your day. This recipe boasts a fresh strawberry and cream cheese filling that is wrapped together well by a flaky, buttery crust and a vanilla cinnamon glaze that will have you licking your fingers for more. It’s a sweet treat that you can get away with, without any excuses this morning.
My weekend was spent with a ton of things to do–work, school, recipes, household errands, my little guy, and the list goes on.
Unfortunately, the weather has been pretty gloomy here in NYC (with RAIN all day), so it was a perfect time for a nice hot cup of cappuccino and these scones in the morning to bring some bit of sunshine to my day!
Believe me–this recipe was pretty easy to make and only required a small list of ingredients, which was perfect for the start to my day!
Also, just in time for Valentine’s Day, this would fit perfectly for a nice early morning pick me up for your Valentine.
The awesome thing is—you can prep your ingredients overnight and keep them stored in the refrigerator until you’re ready to bake your scones on the morning of, if needed.
Anyway, I thoroughly enjoyed these scones and they definitely didn’t last past a day in my house. Haha!
Luckily, I plan on making another breakfast scone, which won’t be a sweetened version, BUT it’ll be GOOD!
Keep your eyes peeled for that recipe which I’ll be posting later this month on Orchids and Sweet Tea.
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Let’s dig right into this recipe, shall we?
Preheat your oven to 400 degrees Fahrenheit and line 2 baking sheets with parchment paper. Set aside.
In a large bowl, mix together the all-purpose flour, whole wheat pastry flour, sugar, baking powder, and salt. Set aside.
Next add in the cubed butter and cream cheese and using with a fork or pastry cutter, dice everything together until the mixture resembles “peas-like crumbs”.
In a medium bowl, whisk together the heavy whipping cream, egg, and vanilla extract and slowly add the wet ingredients into the dry ingredients, mixing well until fully combined. **NOTE: Add more heavy whipping cream, 1 Tbsp at a time, if dough is still too dry.**
Add in the strawberries, and fold them into the mixture gently.
Now, turn the dough out onto a lightly floured surface and sprinkle more flour on top, if needed. Then form the dough into a large semi-flat circle, (about 1/4-1/2″ thick), and cut into 8 even triangles.
Place each triangular piece of doughs onto the baking sheet (about 1 inch apart), and lightly brush the tops of each scone with heavy whipping cream.
Bake for about 15-17 minutes, or until the tops are golden brown. In the meantime, make your Vanilla Cinnamon Glaze.
Whisk together the powdered sugar, heavy whipping cream, cinnamon, and vanilla extract. **NOTE: If the glaze seems too thin, add in another 1/2 cup of powdered sugar. However, If it seems too thick, add in 1 additional Tbsp of heavy whipping cream.** Set aside in the refrigerator until ready to use.
Once done, remove scones from the oven and let them cool for about 10-15 minutes. Drizzle the glaze over the scones, and allow to set (about 5-10 minutes).
Garnish with extra fresh sliced strawberries, if desired. Enjoy!
If you choose to make this Strawberry Cream Cheese Breakfast Scones recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Strawberry Cream Cheese Breakfast Scones.