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Strawberry Scones
4.7 from 360 votes

Strawberry Scones

Strawberry Scones combine tender, flaky dough made with cold butter and heavy cream with fresh chopped strawberries, adding bursts of fruity flavor throughout. The dough is gently folded, cut into triangles, and chilled briefly before baking to achieve a tender crumb with lightly crisp edges. A vanilla glaze finish and turbinado sugar topping add sweetness and subtle texture contrast.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8
Calories: 427 kcal
Course: Breakfast
Cuisine: American

Ingredients

For the scones:
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons butter into 1/4-inch cubes, cold unsalted
  • 1 cup heavy cream plus 1 tablespoon for brushing the scones
  • 1 teaspoon vanilla extract pure
  • 1 cup strawberry fresh, chopped
  • 2 tablespoons turbinado sugar
For the vanilla glaze:
  • 1 ½ cups confectioners’ sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract pure

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture. Mix until mixture resembles coarse meal, with a few larger butter lumps.
  4. In a small bowl, whisk together 1 cup heavy cream and vanilla extract. Pour the liquid ingredients over the flour mixture and stir with a spatula until dough begins to form. Don’t over mix. Gently fold in the strawberries.
  5. Transfer dough to a floured countertop and gently push the dough together with your hands, just until it forms a ball. Form the dough into a 1-inch circle by patting the dough and gently pressing the dough. Don’t overwork the dough. You want to work quickly so the butter doesn’t get too warm. Use a sharp knife to cut the scones into 8 triangles.
  6. Place scones on prepared baking sheet and put in the freezer for 15 to 20 minutes. This will prevent the scones from spreading when baking.
  7. Remove the scones from the freezer. Use a pastry brush to brush the tops of the scones with the additional heavy cream. Sprinkle the scones with turbinado sugar. Bake for 18 to 23 minutes, or until scones are golden brown on the bottom and around the edges. Let the scones cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack.
  8. While the scones are cooling, make the glaze. In a small bowl, whisk the confectioners' sugar, milk, and vanilla together until smooth. Drizzle glaze generously over the cooled scones.

Nutrition Information

Calories 427kcal (21%) Carbohydrates 59g (20%) Protein 4g (8%) Fat 20g (31%) Saturated Fat 12g (60%) Cholesterol 64mg (21%) Sodium 236mg (10%) Potassium 240mg (5%) Fiber 1g (4%) Sugar 33g (66%) Vitamin A 700IU (14%) Vitamin C 11mg (12%) Calcium 99mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 427

% Daily Value*

Calories 427kcal 21%
Carbohydrates 59g 20%
Protein 4g 8%
Fat 20g 31%
Saturated Fat 12g 60%
Cholesterol 64mg 21%
Sodium 236mg 10%
Potassium 240mg 5%
Fiber 1g 4%
Sugar 33g 66%
Vitamin A 700IU 14%
Vitamin C 11mg 12%
Calcium 99mg 10%
Iron 2mg 11%

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