Strawberry Scone-Cakes With Fresh Whipped Orange Blossom Cream

Strawberry Scone-Cakes With Fresh Whipped Orange Blossom Cream

Strawberry Scone-Cakes With Fresh Whipped Orange Blossom Cream

By Rebecca Firth



Sunday morning I carried my breakfast (Olive oil-fried egg on sourdough toast with tomatoes + balsamic. Try it. You’ll love it.) and latte to the backyard. Still in my pajamas I sat on an old, battered, sun-bleached adirondack and just ate and sipped. There was no rushing. No half-eaten bagels. No missing homework. Gavin was laying on the couch building his Minecraft server with a friend and Stella was planning a trip to town to film footage for a video she would probably spend the afternoon editing. The chickens walked in front of me, pausing to stretch a leg out (which is the equivalent of a chicken yawn) setting the pace for the day. Slow. Lazy. Hot.

So far, I’m really feeling this summer… Are you?

Let’s talk about this most perfect summer dessert… Why are we not just making regular shortcakes, you might ask? Simple. Because A) I love me some scones and B) I think they have more flavor and C) because we can. I wanted a dessert that would dazzle, have some make-ahead options + something that screams of summer. My mind instantly went to berries because they are so juicy and delicious right now. In addition to sandwiching berries in the scone-cakes while serving, we also fold cut strawberries into the scone dough to really drive home the strawberry vibe. Then we sprinkle them with orange sugar prior to baking which gives them a nice, crunchy outer crust with lots of flavor. I wanted to lace that orange essence throughout, so we throw more orange into the macerated berries + whipped cream. These are so easy + beautiful that I can’t wait for you guys to make them.

I did this recipe in conjunction with a bunch of other amazing bloggers for a virtual potluck (#VirtualMidsummerPotluck4Peace). The goal was to all come together to share a little love + light. Things are tense and weird in the world right now…just an opportunity to share a little sunshine through food. This is the recipe I would bring if we were all meeting up together…I would assemble them just prior to eating, but have everything prepped ahead of time. Once everyone has posted their recipes, I will link to all of them below. A big THANK YOU to Saghar Setareh of Lab Noon for putting this together!!!

Before We Get Started:

Orange Blossom Water. First, don’t let orange blossom water scare you away. If you don’t have it or don’t want to use, simply omit it from the recipe and everything will still turn out marvvy.

Orange Sugar. This gives the scone-cakes amazing flavor and crunch — LOVE IT. Just note you will have extra and it will rim a cocktail glass like a boss. Stored leftovers in a sealed container in the fridge will last for several weeks-ish.

Make Ahead. Unbaked scones freeze beautifully. Once you get to the end of Step 4, freeze the scones solid, wrap tightly in plastic wrap, place in a freezer-safe, resealable plastic bag and shove back into the freezer. When ready to bake, simply unwrap and move onto the next step, no need to defrost but do add some extra bake time to make sure they’re cooked through.

Biscuit Cutter. If you don’t have a 2-inch round biscuit/cookie cutter, flour the rim of a glass that has a similar circumference and use it.

Freezer Time. I think freezer time is pretty nonnegotiable with scones. If you don’t have a freezer large enough to accommodate a baking sheet, then set them on plates. The freeze-time helps maintain their shape whilst baking, as well as get a wee bit more lift off.

Top Rack of the Oven. I love to bake scones and cookies in the top rack of the oven. I like to bronze them up quick which shortens the bake time and lessens the chance of over-baking the middle all while getting a healthy golden tan on top. Know your oven…if it runs really hot up at the top, then consider using the middle rack.

Cutting the Scones. These are tender as scones are wont to be…as such, use a gentle touch when cutting. I used a sharp knife and made sure they were completely cool before cutting.

Let’s bake some scone-cakes, shall we?

Strawberry Scone-Cakes With Fresh Whipped Orange Blossom Cream


  • 1/3 cup sugar
  • ¼ cup orange zest
  • 1 1/2 cups cake flour
  • 2/3 cup granulated sugar
  • 2 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 8 tablespoons (4 ounces) unsalted butter, cut in 8 pieces, cold
  • 3/4 cup heavy whipping cream, cold
  • 1 large egg, cold
  • 1/2 teaspoon real vanilla extract
  • 1 1/4 cup strawberries, rinsed, hulled + small dice
  • 1 egg yolk
  • 2 tablespoons heavy whipping cream
  • 2 cups strawberries, rinsed, hulled + halved
  • ¼ cup granulated sugar
  • 2 cups heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon orange blossom water
Read the whole recipe on DisplacedHousewife