Description
Fresh strawberry scones with strawberry glaze are buttery, tender pastries filled with juicy strawberries and topped with a sweet, fruity glaze. These scones are perfect for brunch, tea time, or a delicious snack any time of day.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
- 1 tbsp flour (for coating strawberries)
- 1/2 cup powdered sugar
- 2–3 tsp strawberry puree (for glaze)
- 1/2 tsp lemon juice (optional, for glaze)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk together heavy cream, egg, and vanilla extract.
- Toss diced strawberries with 1 tbsp flour to prevent excess moisture.
- Add wet ingredients to dry ingredients and mix gently until a dough forms. Fold in strawberries carefully.
- Turn the dough out onto a floured surface, shape into a circle about 1-inch thick, and cut into 8 wedges.
- Place wedges on prepared baking sheet, brush tops with a little cream.
- Bake for 18–22 minutes or until golden brown. Cool on a wire rack.
- For glaze, mix powdered sugar with strawberry puree and lemon juice until smooth. Drizzle over cooled scones.
Notes
- Handle the dough as little as possible to keep the scones tender.
- Freeze the butter for 10 minutes before cutting it in for better texture.
- Scones are best eaten the same day but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 scone
- Calories: 290
- Sugar: 14g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg