Strawberry Scones
Yield: 12 scones
These easy homemade Strawberry Scones are tender and buttery, just barely sweet, and studded with fresh, juicy strawberries. A vanilla glaze is the perfect finish - add a little or a lot!
Ingredients
Strawberry Scones
- 12 average-sized strawberries, hulled
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 5 tablespoons chilled unsalted butter, cut into ¼" cubes
- ¾ cup half & half
Glaze
- 1½ cups powdered sugar
- 2 tablespoons half & half (use a bit more if needed)
- ½ teaspoon pure vanilla extract
Instructions
Strawberry Scones
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside. Place a sheet of parchment paper on the counter work surface and set a cooling rack over it.
- Slice each strawberry into 8 pieces by first quartering the berry and then slicing each piece in half. You should have about 1⅓ cups of strawberry pieces. Set aside.
- In a large mixing bowl, combine flour, baking powder, sugar, and salt. Add butter and cut it in with a rigid pastry cutter until mixture resembles crumbs.
- Add strawberries to the flour/butter mixture and fold gently to evenly coat the berries, without crushing them.
- Drizzle half & half over everything, and fold gently until mixture just begins to come together. You should have soft, yet shaggy dough. If needed, sprinkle a bit more half & half over the dough to get it to come together. Do not knead or over-mix the dough, as this will cause the scones to become dense. Try to handle the dough as little as possible, to not smash the strawberries.
- Turn dough out onto a floured surface and pat into a 1" thick rectangle - the rectangle should be about 10" x 5" in size. With a sharp-edged stainless steel bench scraper or large sharp non-serrated knife, cut dough rectangle into 6 even squares. When cutting, press straight down with the bench scraper, then pull it straight back up. Do not saw or cut back and forth horizontally. Then cut each square on the diagonal, to equal 12 triangles.
- Place scones on prepared baking sheet, leaving at least 1" in between each scone. Bake for 14-16 minutes, or until baked through and golden. Remove scones from the pan to the cooling rack set over parchment paper. Let cool for 10 minutes.
Glaze
- In a medium bowl, whisk powdered sugar, half & half, and vanilla extract until smooth and slightly runny, adding a bit more half & half if needed. Either dip the top side of each scone wholly into the glaze - or use a spoon to drizzle glaze over the top of each scone. Allow the glaze to drip down the sides of the scones onto the parchment paper below the cooling rack. The glaze will firm up as the scones cool.
Notes
Note: As with most scones, these are best enjoyed the day they are baked. I highly recommend eating them while they're still just a bit warm from the oven.
shared with permission from Maya Wilson of the blog Alaska from Scratch, from her cookbook The Alaska From Scratch Cookbook
Nutrition Information:
Serving: 1 Calories: 222kcal Carbohydrates: 36g Protein: 3g Fat: 7g Saturated Fat: 5g Polyunsaturated Fat: 3g Cholesterol: 21mg Sodium: 234mg Fiber: 1g Sugar: 19g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.