Description
This Strawberry Scones recipe delivers tender, buttery scones bursting with fresh strawberry flavor, topped with a sweet sugar sprinkle and a smooth powdered sugar glaze. Perfect for breakfast, brunch, or an afternoon treat, these scones come together quickly and bake to a golden, flaky perfection.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 Tbsp coarse sugar (for topping)
Wet Ingredients
- 1/2 cup unsalted butter (8 Tbsp or 1 stick), chilled and diced
- 1 cup chopped fresh strawberries
- 1 large egg
- 1/2 cup heavy whipping cream, chilled
- 1 Tbsp milk (to brush the scones)
Glaze Ingredients
- 2/3 cup powdered sugar
- 1 Tbsp milk
Instructions
- Preheat Oven and Prepare Dry Mixture: Preheat your oven to 400ËšF (200ËšC). In a large bowl, sift together the flour, granulated sugar, baking powder, and salt. Add the chilled diced butter and use a pastry blender or your fingers to cut it into the flour mixture until it resembles coarse crumbs about the size of peas.
- Add Strawberries: Gently fold in the chopped fresh strawberries, making sure they are evenly distributed without crushing them.
- Combine Wet Ingredients: In a separate small bowl, beat the egg with a fork, then stir in the chilled heavy cream. Pour this egg and cream mixture into the flour and strawberry mixture. Use a large spoon to gently stir until just moistened. Be careful not to overmix to keep the scones tender.
- Shape the Dough: Transfer the dough to a parchment paper-lined surface lightly dusted with flour. Gently pull the dough together and pat it into a circle approximately 3/4 inch thick. Cut the circle into 12 equal wedges and separate them slightly, leaving about a 1/2 inch gap between each wedge.
- Prepare for Baking: Brush the tops of the scone wedges with milk and sprinkle the coarse sugar evenly over them. Slide the parchment paper with the scones onto a baking sheet.
- Bake the Scones: Bake in the preheated oven for 15 to 16 minutes or until the scones are puffed up and have turned golden brown on top.
- Make the Glaze: While the scones are baking, whisk together the powdered sugar and milk in a small bowl to create the glaze. Adjust consistency by adding more powdered sugar to thicken or more milk to thin it out.
- Glaze and Serve: When the scones are finished baking, let them cool slightly. Drizzle the glaze over the warm scones. Serve immediately or at room temperature for a delightful treat.
Notes
- Use chilled butter and cream to ensure flaky scones.
- Do not overmix the dough to maintain a tender crumb.
- Fresh strawberries add the best flavor; avoid using frozen as they can make the dough too wet.
- Make sure to separate the wedges on the baking sheet for even baking and browning.
- Adjust the glaze consistency to your liking for drizzle or thicker icing.
- These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat gently in the oven before serving to regain freshness.
