Strawberry Scones
User Reviews
5
Strawberry Scones
Description
In the Strawberry Scones recipe, fresh diced strawberries are folded into a dough of all-purpose flour, sugar, baking powder, and salt, enriched with lemon zest for brightness. Cold unsalted butter is cut into the dry ingredients to create small pieces that produce a flaky texture during baking. The wet ingredients—egg, yogurt, and milk—add moisture, tenderness, and a mild tang.
The dough is gently kneaded and shaped into a disc before being cut into wedges and sprinkled with extra sugar, which crisps during baking. Baking at a high temperature produces scones with crisp edges and a soft crumb, balancing the strawberry’s fresh sweetness and citrus notes.
These scones are best served warm, suitable for breakfast, brunch, or snack time. They can be enjoyed plain or with a light glaze for added sweetness. The berries add moisture and delicate pops of flavor throughout.
Using fresh strawberries is crucial to avoid soggy dough. The recipe notes that scones can be frozen after shaping and baked later. A simple glaze of powdered sugar and milk or water can be drizzled over cooled scones to enhance sweetness and appearance.
Ingredients
- 1 egg
- ¼ cup yogurt plain or vanilla
- ½ cup milk
- 1 teaspoon lemon zest
- 2¼ cups all-purpose flour
- ¼ cup sugar plus more for sprinkling
- 1 tablespoon baking powder
- ½ teaspoon salt
- 8 tablespoon butter cut into 1 inch pieces, cold unsalted
- 1 heaping cup strawberries diced, fresh
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
- In a liquid measuring cup, whisk together the egg, yogurt, milk and lemon zest; set aside. Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Using a pastry blender, cut the butter into the flour mixture until the butter pieces are no larger than the size of small peas. (If you prefer, you could also combine the dry ingredients and butter in a food processor and pulse to blend.)
- Add the strawberries to the flour mixture and toss to coat. Add the wet ingredients to the bowl with the dry ingredients and gently fold together with a fork or spatula until a sticky dough has formed. Knead the dough a few times to ensure that all the dry ingredients are incorporated and the dough is cohesive.
- Transfer the dough to a well floured work surface and pat into a disc about 7-8 inches in diameter. Sprinkle lightly with additional sugar. Cut the disc into 8 wedges.
- Place the shaped scones on the prepared baking sheet and bake until lightly browned on top, about 15 minutes. Let cool 5 minutes before serving.
Notes
- Use fresh strawberries instead of frozen to prevent soggy scones.
- Ensure your baking powder is fresh for proper rise.
- You can freeze shaped scones before baking and bake directly from frozen later.
- To glaze, mix powdered sugar with milk or water; adjust thickness by adding more sugar or liquid and drizzle over cooled scones.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8scones
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 275kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 53mg | 18% |
| Sodium | 166mg | 7% |
| Potassium | 228mg | 5% |
| Fiber | 0g | 0% |
| Sugar | 7g | 14% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 103mg | 10% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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