Strawberry Scones
User Reviews
4.6
-
Prep Time
30 mins
-
Cook Time
16 mins
-
Total Time
46 mins
-
Servings
12 scones
-
Calories
222 kcal
-
Course
Bread, Baked Goods
-
Cuisine
American
Strawberry Scones
Description
The Strawberry Scones recipe mixes classic scone ingredients with fresh strawberry slices folded in carefully to maintain the berries' shape and juiciness. The dough incorporates chilled cubed butter cut into the dry ingredients, creating a crumbly texture that becomes flaky when baked. Half-and-half binds the mixture into a soft but shaggy dough without overmixing to prevent toughness.
Once formed and cut into wedges, the scones bake at a relatively high temperature to develop a golden crust while keeping the interior tender. The scones are topped with a glaze made of powdered sugar, half-and-half, and vanilla extract, adding a sweet finish that complements the berries.
These scones are best enjoyed fresh and slightly warm, as the tender crumb and juicy strawberry pieces are most noticeable shortly after baking. They can serve as a morning baked good or an afternoon teatime treat, pairing well with coffee or tea.
Handling the dough minimally preserves a light texture, and gently folding in strawberries prevents bruising. The glaze should be drizzled when scones have cooled to avoid melting.
Ingredients
Strawberry Scones
- 12 strawberry hulled, average-sized
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 5 tablespoons butter unsalted, chilled, cut into ¼" cubes
- ¾ cup half-and-half
Glaze
- 1½ cups powdered sugar
- 2 tablespoons half-and-half use a bit more if needed
- ½ teaspoon vanilla extract pure
Instructions
Strawberry Scones
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside. Place a sheet of parchment paper on the counter work surface and set a cooling rack over it.
- Slice each strawberry into 8 pieces by first quartering the berry and then slicing each piece in half. You should have about 1⅓ cups of strawberry pieces. Set aside.
- In a large mixing bowl, combine flour, baking powder, sugar, and salt. Add butter and cut it in with a rigid pastry cutter until mixture resembles crumbs.
- Add strawberries to the flour/butter mixture and fold gently to evenly coat the berries, without crushing them.
- Drizzle half & half over everything, and fold gently until mixture just begins to come together. You should have soft, yet shaggy dough. If needed, sprinkle a bit more half & half over the dough to get it to come together. Do not knead or over-mix the dough, as this will cause the scones to become dense. Try to handle the dough as little as possible, to not smash the strawberries.
- Turn dough out onto a floured surface and pat into a 1" thick rectangle - the rectangle should be about 10" x 5" in size. With a sharp-edged stainless steel bench scraper or large sharp non-serrated knife, cut dough rectangle into 6 even squares. When cutting, press straight down with the bench scraper, then pull it straight back up. Do not saw or cut back and forth horizontally. Then cut each square on the diagonal, to equal 12 triangles.
- Place scones on prepared baking sheet, leaving at least 1" in between each scone. Bake for 14-16 minutes, or until baked through and golden. Remove scones from the pan to the cooling rack set over parchment paper. Let cool for 10 minutes.
Glaze
- In a medium bowl, whisk powdered sugar, half & half, and vanilla extract until smooth and slightly runny, adding a bit more half & half if needed. Either dip the top side of each scone wholly into the glaze - or use a spoon to drizzle glaze over the top of each scone. Allow the glaze to drip down the sides of the scones onto the parchment paper below the cooling rack. The glaze will firm up as the scones cool.
Notes
- Strawberry scones are best eaten the day they are baked for optimal tenderness and flavor.
- Enjoy them while still a bit warm from the oven to appreciate their fresh texture.
- Handle the dough gently and do not overmix to maintain a light, flaky scone.
- Fold strawberries carefully to avoid crushing and discoloration.
- Use the glaze after scones are cooled to keep it from running off.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12scones
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 222kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 21mg | 7% |
| Sodium | 234mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
