Strawberry Scones
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Strawberry Scones
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This recipe for Strawberry Scones is one of my favorites. I love adding fruit to baked treats and the fresh strawberries are a fantastic addition here. I’ve made them many times at the request of family members and friends. If you like scones, I promise this is an easy recipe to make at home.
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Ingredients
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ ticks butter very cold and cut into tiny pieces, unsalted
- ¾ cup heavy cream plus some for brushing
- 1 large egg
- 1 ½ cups strawberry hulled and chopped small, fresh
Glaze:
- ½ cup icing sugar
- 2-3 tablespoons heavy cream
Instructions
- In a large bowl combine all-purpose flour, granulated sugar salt, baking powder and whisk.
- Add the cubes of butter into the bowl and work it into the mixture until most of the butter chunks are incorporate into the flour (note: I find it easier to do with my hands, using gloves, but you can use a pastry cutter).
- In a small bowl lightly beat the heavy cream and egg until combined, then pour it into the larger bowl with the flour and butter mixture. Use a spatula to mix it all together (note: it might seem like there is not enough to moisten it all, but it will stick during the next step).
- Fold in the strawberries in 2 batches to ensure an even mix (note: some might break up or mash a bit, but that is okay).
- On a clean and floured surface, transfer the dough and knead for a minute into a ball. Lift and lightly flour one more time, then flatten into a circle that is 1 inch thick.
- Cut the dough into 8 (or 10) wedges and carefully transfer them to a parchment lined baking sheet (or 2 depending on the size) placing them 2” apart. Refrigerate for 30 minutes then preheat oven to 400F.
- Lightly brush each scone with some heavy cream bake for 16-18 minutes or until light golden brown.
- Allow scones to cool baking sheet slightly before transferring them to a wire rack to make the glaze.
- In a small bowl, whisk together icing sugar and heavy cream (start with 2 tablespoons until you achieve your desire consistency) then drizzle on scones.
Notes
- Use cold butter: Ensure that the butter is very cold so the scones remain flaky.
- Don’t over mix the dough: Only mix the dough until all of the ingredients are mixed. Otherwise, your scones will become dense.
- Chill the scones: I recommend placing the mixed and cut scone dough into the refrigerator for about 30 minutes before baking for the best flavor and texture.
Nutrition Information
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Calories
478kcal
(24%)
Carbohydrates
53g
(18%)
Protein
6g
(12%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
98mg
(33%)
Sodium
271mg
(11%)
Potassium
122mg
(3%)
Fiber
2g
(8%)
Sugar
22g
(44%)
Vitamin A
950IU
(19%)
Vitamin C
16mg
(18%)
Calcium
95mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8- 10 scones
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 53g | 18% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 271mg | 11% |
| Potassium | 122mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 950IU | 19% |
| Vitamin C | 16mg | 18% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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