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Strawberry Scones
These homemade strawberry scones are simple to make, absolutely delicious, and bursting with fresh strawberry flavor! Top them with a vanilla glaze for just a hint of sweetness to balance out the buttery scone.
Prep Time
20 mins
Cook Time
20 mins
freeze time
30 mins
Total Time
1 hr 10 mins
Servings: 8 scones
Calories: 398 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
Scones
- 2 ¾ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 TBS baking powder
- ½ cup cold butter cubed
- 2 large eggs whisked
- ½ cup milk
- ¼ cup heavy cream
- 2 tsp vanilla extract
- 1 cup chopped strawberries
Glaze
- 1 cup powdered sugar
- 2 TBS whole milk
- ½ tsp vanilla extract
Instructions
Scones
- Line a large baking sheet with either parchment paper or a silicone mat
- Add the flour, sugar, and baking powder to a food processor and pulse to combine it together.
- Add in your COLD butter cubes and pulse to combine. Keep pulsing until the mixture is about the size of peas.
- Whisk together the egg, milk, cream, and vanilla in a large mixing bowl. Reserve two tablespoons of the mixture for later.
- Combine the wet and dry ingredients in a large mixing bowl and mix with a rubber spatula or by hand just until they’re incorporated, don’t over-mix.
- Fold chopped strawberries into the dough until incorporated.
- Place the scone dough onto a floured surface and gently roll and pat it until you have a 1″ thick circle.
- Cut into eight even triangles. Place scones on the prepared baking sheet and lightly brush with the reserved mixture from earlier.
- Freeze scones on the baking sheet for at least 30 minutes.
- Preheat oven to 425 degrees while scones are freezing.
- Bake scones for 13-16 minutes or until the edges are turning golden.
- Allow to cool completely on a wire rack before adding the glaze
Cup of Yum
Glaze
- Whisk together the powdered sugar, milk, and vanilla until you have a smooth glaze.
- Drizzle over scones once completely cooled.
Notes
- Mixing by hand will make it easier to fold ingredients together without over-mixing.
- If the dough is too sticky to work with add an extra 1/4 a cup of flour. Add as little as possible, because the more you add the drier it will make your scones.
- Make sure scones are cool before adding the glaze. If you try to add the glaze while the scones are still really warm, the glaze will just melt off.
- Store in an airtight container at room temperature for up to three days then either throw away or freeze.
- Cut the scones into more, smaller triangles, if you want the scone dough to go further. This recipe is written to make eight large scones but can easily make 12-16 smaller ones instead.
Nutrition Information
Calories
398kcal
(20%)
Carbohydrates
56g
(19%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Trans Fat
1g
Cholesterol
84mg
(28%)
Sodium
131mg
(5%)
Potassium
277mg
(8%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
556IU
(11%)
Vitamin C
11mg
(12%)
Calcium
111mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8scones
Amount Per Serving
Calories 398
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 56g | 19% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 131mg | 5% |
| Potassium | 277mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 556IU | 11% |
| Vitamin C | 11mg | 12% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.