Strawberry Scones Recipe
Strawberry scones are soft, flaky and buttery, lightly sweetened scones filled with fresh, sweet strawberries. Top these tender scones with strawberries with crunchy sugar and a creamy vanilla glaze. This strawberry scone recipe makes the best scones that are perfect for spring and summer breakfast or brunch.
Equipment
- 1 whisk or flexible spatula
- 1 pastry cutter optional
- 1 baking sheet
- 2 sheets parchment paper
Ingredients
Strawberry Scones
- 1 cup diced strawberries
- 2½ cups (300 g) all purpose flour
- ½ cup (100 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 10 tablespoons cold unsalted butter, cubed
- 1 large egg
- ½ cup (120 ml) cold heavy cream
- 2 teaspoons vanilla extract
- 1 - 2 tablespoons sugar for topping, optional
Vanilla Glaze
- 1 cup (240 ml) powdered sugar
- ½ teaspoon vanilla extract
- 1 - 2 tablespoons (15 - 30 ml) milk
Instructions
- Wash, hull, pat dry and dice strawberries. Toss the diced berries in 1 tablespoon of flour until all the diced strawberries are coated. Set aside for now.1 cup diced strawberries
- Whisk the flour, sugar, baking powder and salt together. Grate or toss very small cubes of cold butter into the flour. When all the butter has been added in, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces. This is similar to making a pie crust.2½ cups (300 g) all purpose flour, ½ cup (100 g) granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt , 10 tablespoons cold unsalted butter, cubed
- In a separate bowl, lightly whisk an egg to smooth. Then whisk in the heavy cream and vanilla extract until well combined.1 large egg, ½ cup (120 ml) cold heavy cream, 2 teaspoons vanilla extract
- Form a little well in the center of the flour and butter mixture. Pour ½ of the wet ingredients into the dry and gently incorporate. Repeat with the remaining wet ingredients into the dough. Gently mix in the fresh or frozen chopped strawberries. Mix until the dough just comes together. There should be a few stray pieces of the dough. Try to mix everything in as gently as possible.
- Transfer the strawberry scone dough onto a lightly floured surface and gently shape the dough into a ball. Gently knead the scone dough by pressing down on the dough from middle to edges to form a disk. Fold in half. Repeat gently pressing the dough back into a round disk. Shape into a 7 - 8 inch disk that’s about 1 inch thick.
- Place the disk onto a parchment lined baking sheet or plate to chill in the freezer for 20 - 30 minutes. While the scones chill in the freezer, preheat the oven to 425 F (218 C). After 20 - 30 minutes, remove the scones from the freezer and cut into 6 - 8 wedges using a dough scraper or long sharp knife. Space the scones about 2 - inches apart on a lined baking sheet. Brush scones with the heavy cream and sprinkle some sugar on top.1 - 2 tablespoons sugar for topping, optional
- Bake in the oven at 425 F (218 C) for 14 - 16 minutes when using fresh strawberries and 16 - 20 minutes if using frozen strawberries. Scones should be lightly golden brown and will be very fragrant. Allow scones to cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
- Make the scones even better by topping them with a creamy vanilla glaze. Mix powdered sugar, milk and vanilla extract to your desired consistency. Then drizzle the glaze on the cooled scones and enjoy.1 cup (240 ml) powdered sugar, ½ teaspoon vanilla extract , 1 - 2 tablespoons (15 - 30 ml) milk
Notes
Store: Store baked strawberry scones in an airtight container at room temperature the day they are made. Transfer the scones to the fridge for up to another 3 days.
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