Strawberry Scones Recipe
Be the hero at breakfast with this Strawberry Scones Recipe! The sweet, fresh strawberries are amazingly flavorful throughout these scones…just the right way to start your day!
While lemon desserts are my weakness, these scones combine my love for baking with my love of fresh fruit. When I see nicely ripe, red strawberries at the store I simply can’t resist getting them…then I have to figure out what to do with them all as I never get just one package.
So, save a few berries from your next batch and grab a mixing bowl!
To start, line a baking sheet with parchment paper then grab a medium mixing bowl (or your stand mixer bowl, or the food processor) and combine the dry ingredients. Add the all-purpose flour, sugar, baking powder, baking soda, and salt, giving them a quick stir to combine before adding the butter. Cut the cubed butter in with a pastry cutter until crumbly, with the butter crumbles being about pea-sized. If using a stand mixer or food processor, make sure to work the butter in short bursts to prevent softening. Refrigerate the mixer bowl or food processor work bowl for 10-15 minutes before finishing to a crumbly dough.
Combine the heavy cream and vanilla extract, then add them to the dough slowly. Stir to combine, just enough to incorporate the wet ingredients and the dough comes together. In a Ziploc bag, add 1 Tbsp of flour and the chopped strawberries. Gently shake or turn the bag to coat the strawberries, then add them to the dough. Gently stir or fold the berries in, only enough that they are disbursed fairly evenly throughout the dough.
Turn the dough out onto a lightly floured work surface and shape it into about a 6-8 inch round. I think mine was closer to 8 inches, and if your scones end up being thicker they will need to bake longer. Once your round is shaped, cut it into two equal halves and then each half into three triangles for six triangle shaped scones. Transfer the scones to your parchment paper lined baking sheet, spacing them about two inches apart. Set the scones and baking sheet into the refrigerator to chill for about 20 minutes while the oven preheats to 400 degrees F (204 degrees C).
Bake the scones for 20-25 minutes or until the tops are a light golden brown. Transfer to a wire cooling rack and allow them to cool completely to room temperature (so the glaze will stay in place). Combine confectioners sugar with mixed heavy cream (or milk, or half-and-half) and vanilla extract, starting with 3 tsp liquid to the 1 cup confectioners sugar. Add more heavy cream if necessary to achieve a glaze that will spread well but is not runny. The glaze should hold pretty well to a spoon or fork and drizzle of slowly.
Drizzle the (optional) glaze onto the scones or spoon it onto the top center and push it out to the edges with the back of the spoon (like I do). Allow the glaze to dry before serving. Enjoy!
- 1 1/2 c all-purpose flour (plus 1 Tbsp for coating strawberries)
- 1/4 c sugar
- 1/2 Tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 6 Tbsp unsalted butter (cold, cubed)
- 1/2 c heavy cream (or half-and-half)
- 1 tsp vanilla extract
- 1 c strawberries (fresh, chopped - about 6 strawberries)
- 1 c confectioners sugar
- 1 tsp vanilla extract
- 2 tsp+ heavy cream (milk or half-and-half work too)
Line a baking sheet with parchment paper, we will preheat the oven to 400 degrees F (204 degrees C) when we put the cut scones into the refrigerator to chill.
In a medium bowl (or your stand mixer bowl, or a food processor) combine the dry ingredients including flour, sugar, baking powder, baking soda, and salt. Cut in the unsalted butter with a pastry cutter (or mix until crumbly in your stand mixer, pulse in food processor about 30 seconds). Any which way you do it, you are looking for the butter to about pea-sized in your crumbly dough. Do not overheat the butter in a stand mixer or food processor, if needed remove the bowls and refrigerate them for 10-15 minutes before mixing or pulsing again.
Combine the heavy cream and vanilla extract, add them to the crumbly dough mixture slowly and stir just enough to distribute the moisture and the dough comes together.
In a plastic Ziploc bag, add about 1 Tbsp of flour and then put the chopped strawberries in. Shake gently to coat with the flour. Gently stir or fold into the dough, just enough so that the berries are dispersed throughout the dough.
Turn your dough out onto a lightly floured work surface and shape it into a 6-8 inch round. Cut the round in half, then into three triangles per each half. Transfer the triangle cut dough onto your parchment paper lined baking sheet, with about 2 inches of spacing between each scone.
Refrigerate the scones on the baking sheet for about 20 minutes, then transfer to the oven and bake for 20-25 minutes or until the tops of the scones are a light golden brown. Transfer to a wire cooling rack and allow to cool to room temperature before adding the glaze (if desired).
In a small bowl, add the confectioners sugar. Combine the vanilla extract and heavy cream, then stir into the confectioners sugar. Start with the 2 tsp heavy cream and add more if needed to get the glaze thin enough to be spreadable, but not runny. It should hold to a spoon or fork and drizzle slowly off. Drizzle glaze onto the scones, then allow the glaze to dry before serving.