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Strawberry Scones
Strawberry scones are flaky vanilla scones studded with fresh strawberries and topped with a simple icing.
Prep Time
15 mins
Cook Time
25 mins
Additional Time
15 mins
Total Time
55 mins
Servings:
8
scones
Calories:
467 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
Scones
- 2 cups all-purpose flour plus extra for shaping dough
- ½ cup granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup butter frozen, unsalted
- ½ cup heavy cream plus 2 tablespoons for brushing, cold
- 1 egg large
- 1 ½ teaspoons vanilla extract
- 1 cup strawberries diced, fresh
- turbinado sugar optional
Icing
- 1 ¾ cups confectioners sugar powdered sugar
- ⅓ to ½ cup heavy cream
Instructions
- To make the scones, whisk together flour, sugar, baking powder, and salt in a large bowl.
- Using a box grater, grate the frozen butter. Add to the bowl with the flour mixture.
- Combine the flour mixture and butter using a pastry cutter or 2 forks, until the mixture comes together in pea-sized crumbs.
- Chill in the refrigerator as you mix the wet ingredients.
- In a small measuring cup or bowl, whisk together ½ cup heavy cream, egg, and vanilla extract.
- Remove flour mixture from the refrigerator, then drizzle wet ingredients into the bowl with the flour.
- Add diced strawberries. Mix everything together until the batter looks moistened.
- Generously flour a clean surface.
- Pour dough onto the floured surface and work it into a ball. Dough will be sticky, so you may need to use extra flour. Press the ball into an 8-inch disc.
- Cut dough into 8 equal-sized triangular pieces.
- Place scones 2 to 3 inches apart on a parchment-lined baking sheet. Refrigerate for at least 15 minutes.
- While scones chill, preheat oven to 400 F.
- After chilling, remove scones from the refrigerator.
- Using a pastry brush, brush the top of each scone with the remaining 2 tablespoons of heavy cream.
- Sprinkle turbinado sugar on top.
- Bake scones for 20-30 minutes, or until golden brown around the edges.
- Remove from the oven and let cool slightly while you prepare the icing.
- To make the icing, add 1 ¾ cups confectioner’s sugar and ⅓ cup heavy cream to a small bowl.
- Whisk to combine.
- If needed, add 1 to 2 tablespoons more heavy cream to thin out the icing to your desired consistency. However, leaving the icing a little thicker will help to keep it from completely melting into the warm scone.
- Use a spoon to drizzle icing over the tops of the scones.
- Let icing set for a few minutes before serving.
Cup of Yum
Notes
- Flour: To properly measure the flour, weigh it or sift it to break it up. Lightly spoon the flour into a measuring cup and level. Avoid packing the flour as that will give you dry, heavy scones.
- Kosher salt: If you would prefer to use table salt, use 1/4 teaspoon.
- Unsalted butter: If you would like to use salted butter, omit the kosher salt.
- Vanilla extract: For a tasty twist, substitute part of the vanilla extract (up to 1/2 teaspoon) with almond extract.
- Nutrition values are estimates.
Nutrition Information
Serving
1scone
Calories
467kcal
(23%)
Carbohydrates
65g
(22%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.5g
(25%)
Cholesterol
79mg
(26%)
Sodium
164mg
(7%)
Potassium
224mg
(5%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
751IU
(15%)
Vitamin C
11mg
(12%)
Calcium
85mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 scones
Amount Per Serving
Calories 467
% Daily Value*
| Serving | 1scone | |
| Calories | 467kcal | 23% |
| Carbohydrates | 65g | 22% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 79mg | 26% |
| Sodium | 164mg | 7% |
| Potassium | 224mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 751IU | 15% |
| Vitamin C | 11mg | 12% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.