Glazed Strawberry Scones Recipe
User Reviews
5
Glazed Strawberry Scones Recipe
Description
This recipe combines flour, sugar, baking powder, baking soda, and salt with finely grated cold butter, which is tossed with chopped strawberries coated in flour to prevent bleeding. The wet ingredients of beaten egg, heavy cream, and vanilla extract are mixed in briefly to create a shaggy dough resembling biscuit dough. The dough is gently formed into an 8-inch disc, cut into wedges, and baked at 400°F until light and golden.
After baking, a simple glaze made of powdered sugar, cream, vanilla, and a pinch of salt is drizzled over the cooled scones to add sweetness and moisture. These scones have a tender crumb with bursts of fresh strawberry flavor balanced by a smooth vanilla glaze and a light crust.
The scones can be frozen without glaze for best results, or with glaze though the glaze may become sticky on thawing. Freezing any extra glaze separately allows easy refreshment after thawing.
Ingredients
Scones
- 2 cups all-purpose flour (250g)
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter very cold, salted
- 1 egg beaten, large
- 1/2 cup heavy cream + extra for brushing on the tops of the scones, cold
- 1 teaspoon vanilla extract
- 1 cup strawberries chopped
- 2-3 Tablespoons sanding sugar for sprinkling, coarse
Glaze
- 1 cup powdered sugar
- 2-3 Tablespoons cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
- Grate the butter over the flour mixture (it helps to use a frozen stick of butter). Toss to coat the butter in flour, then cut it in using a pastry cutter. A food processor could also be used. Add the chopped strawberries and toss to coat in the flour mixture.
- In a separate bowl, beat the egg with the cream and vanilla extract. Add to the flour mixture, stirring with a fork just until a shaggy dough starts to come together. It's very much like a biscuit dough.
- Turn the shaggy dough out onto the parchment-lined baking sheet. Use the paper to lift and press the dough together, kneading it a couple of times until it can be shaped into an 8-inch disc. If it's warm in your house, you might want to stick it in the freezer for a few minutes.
- Cut the disc into 8 wedges using a sharp knife or bench scraper. Space them out on the baking sheet, then brush the top of each scone with a little extra cream and sprinkle with the coarse sugar. Refrigerate for 15 minutes so the butter is nice and cold before baking.
- Bake for 22 to 25 minutes until the scones are golden brown on top.
- While the scones are cooling, make the simple glaze by whisking the powdered sugar, cream, vanilla, and salt together until smooth. If you need to thin it out more, you can use additional cream.
- Drizzle the glaze over the cooled scones. The glaze will dry and set after an hour, if you can wait that long.
Notes
- Freeze baked scones without glaze for best texture; glaze can be frozen separately in a baggie.
- Thaw frozen scones and glaze at room temperature before serving.
- Grating cold butter into the dry ingredients helps create a tender, flaky texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 52g | 17% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 437mg | 18% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 11mg | 12% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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