Strawberry Scones
Buttery, flaky scones studded with delicious strawberries and topped with either coarse sugar or a vanilla glaze.
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Servings: 8 scones
Calories: 421kcal
Ingredients
Scones
- 2 cups (240 grams) all-purpose flour
- ½ cup (100 grams) sugar
- 3 teaspoon baking powder
- ½ teaspoon kosher salt
- 8 tablespoon cold unsalted butter frozen and grated
- 1 large egg lightly beaten
- ½ cup heavy cream + 1 tbsp cold, divided
- 2 teaspoon vanilla extract
- 1 cup chopped strawberries about ½ dice
- Sanding sugar or coarse sugar for sprinkling optional
Vanilla Glaze-Optional
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 5-7 tablespoon heavy cream
Instructions
Scones
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, mix flour, sugar, baking powder, salt.
- Add the cold grated butter and mix at the lowest speed until the butter is mostly combined and the dough looks craggy.
- Combine the egg, ½ cup of heavy cream and vanilla. With the mixer on low speed, slowly add to the flour and butter mixture. Mix until just blended. The dough will look lumpy and may not be fully incorporated yet!
- Add the chopped strawberries and mix on low until just combined.
- Dump the dough onto a well-floured surface and form it into a large disc pressing any dry ingredients into the dough to combine.
- Mold the dough into a circle, about 1-inch thick. You should still see small pieces of butter in the dough.
- Slice the circle into 8 wedges. Place them onto the prepared sheet pan.
- Brush the tops of the scones with the remaining tablespoon of cream and sprinkle with sanding or coarse sugar if desired and not doing the glaze.
- Freeze the scones for 30 minutes or refrigerate the dough for about 1 hour prior to baking.
- Bake for about 15-16 minutes, until the tops are golden brown. Let the scones cool for about 15 minutes on a wire rack.
Vanilla Glaze
- Combined powdered sugar, vanilla and 5 tablespoons of heavy cream. Whisk until combined. Add more heavy cream by the teaspoon until the desired consistency is achieved. Spoon the glaze over the cooled scones.
Notes
To make these ahead, you can freeze the scones on the baking sheet as in the recipe but once frozen, transfer the scones to a zip-top bag or other container and freeze until ready to bake. They may require an extra minute or two of baking time due to being completely frozen.
Nutrition
Serving: 1scone | Calories: 421kcal