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Strawberry and Cream Scone Cupcakes



These Strawberry and Cream Scone Cupcakes are a delicious mix of scones and cupcakes. The fresh, sweet strawberries and creamy topping make them extra special. Perfect for tea parties or dessert lovers!

Ingredients:
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup fresh strawberries, diced
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 cup powdered sugar for dusting
  • Whipped cream for topping
  • Fresh strawberries for garnish

Instructions:

Preheat your oven to 375F 190C and line a muffin tin with cupcake liners

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt

Add the cold, cubed butter to the dry ingredients and using a pastry cutter or your fingers, cut the butter into the dry mixture until it resembles coarse crumbs

Stir in the diced fresh strawberries

In a separate bowl, whisk together the heavy cream, egg, and vanilla extract

Pour the wet mixture into the dry ingredients and gently fold everything together until just combined

Do not overmix

Divide the batter evenly among the cupcake liners, filling them about 2/3 full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean

Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely

Once cooled, dust the tops of the cupcakes with powdered sugar

Before serving, pipe a swirl of whipped cream on top of each cupcake and garnish with fresh strawberries

Enjoy your delicious Strawberry and Cream Scone Cupcakes!


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