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4.5 from 6 votes

Fresh Strawberry Scones

Strawberry Scones burst with strawberry flavor, thanks to a secret strawberry ingredient! These scones, which are the perfect centerpiece to any homemade weekend brunch, will disappear in no time.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
15 mins
Total Time
55 mins
Servings: 12 scones
Calories: 256 kcal
Course: Breakfast
Cuisine: American

Ingredients

Scones
  • 2 ½ cups all-purpose flour
  • 1/3 cup pulverized unsweetened freeze-dried strawberries
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 6 tablespoons unsalted butter cut into ¼" squares, cold
  • 1 ¼ cups sliced strawberries fresh
  • 1 egg beaten
  • 1 teaspoon pure vanilla extract
  • 6 tablespoons milk
  • 1 egg for egg wash
  • 2 tablespoons turbinado sugar for sprinkling
Strawberry Glaze
  • 1 tablespoon unsweetened freeze-dried strawberries pulverized
  • ½ cup powdered sugar
  • 2 tablespoons milk

Instructions

    Cup of Yum
  1. Line a baking sheet with parchment paper, and set aside.
  2. Make the scone dough
  3. Pulverize a 1.2 oz. bag of freeze dried strawberries in the food processor. Set aside.
  4. In a large bowl, combine the flour, pulverized freeze-dried strawberries, sugar, baking powder and salt.
  5. With a dough blender, cut the cold, sliced butter into the flour mixture. Once this is complete, the mix will be coarse crumbles and look a little like wet sand.
  6. Gently fold the berries into the dough.
  7. In a smaller bowl, combine the beaten egg, vanilla and milk, then mix well.
  8. Pour the wet ingredients into the dry ingredients. Stir until just combined using a rubber spatula. It will be crumbly.
  9. Turn the dough out onto a floured surface, and gently knead the dough into a ball, being careful of the berries.
  10. Press the dough into a 13" x 4 ½" rectangle that is about 1" thick.
  11. Using a dough scraper or a sharp knife, cut the rectangle into 12-16 triangles.
  12. Transfer the wedges to a prepared baking sheet.
  13. Brush the tops with the egg wash, then sprinkle the raw sugar on top of them.
  14. Pop the baking sheet into the freezer for 15 minutes.
  15. Bake the scones and make the glaze
  16. While the scones chill, preheat the oven to 425°F.
  17. When the scones are cold, transfer to the preheated oven. Bake for 20 minutes, or until the scones are a golden brown.
  18. While the scones bake, prepare the glaze in a small bowl or the food processor where you pulverized the freeze-dried strawberries.
  19. To make the glaze, combine all the ingredients and whisk together until smooth. Set aside.
  20. When the scones are baked and have cooled, drizzle with the glaze, and enjoy immediately.

Nutrition Information

Serving 1scone Calories 256kcal (13%) Carbohydrates 43g (14%) Protein 5g (10%) Fat 8g (12%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Cholesterol 63mg (21%) Sodium 150mg (6%) Fiber 1g (4%) Sugar 21g (42%)

Nutrition Facts

Serving: 12scones

Amount Per Serving

Calories 256

% Daily Value*

Serving 1scone
Calories 256kcal 13%
Carbohydrates 43g 14%
Protein 5g 10%
Fat 8g 12%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g 18%
Cholesterol 63mg 21%
Sodium 150mg 6%
Fiber 1g 4%
Sugar 21g 42%

* Percent Daily Values are based on a 2,000 calorie diet.