Strawberry Scones

Strawberry scones are flaky vanilla scones studded with fresh strawberries and topped with a simple icing.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 25

Chill 15

Total Time 55

Servings scones

Calories 467kcal

Author Kate @ I Heart Eating

Equipment

Cookie sheets

Ingredients

Scones

2 cups all purpose flour plus extra for shaping dough
½ cup granulated sugar
2 ½ teaspoons baking powder
½ teaspoon kosher salt
½ cup unsalted butter frozen
½ cup cold heavy cream plus 2 tablespoons for brushing
1 large egg
1 ½ teaspoons vanilla extract
1 cup diced fresh strawberries
Turbinado sugar optional

Icing

1 ¾ cups confectioner’s powdered sugar
⅓ to ½ cup heavy cream

US Customary - Metric

Instructions

To make the scones, whisk together flour, sugar, baking powder, and salt in a large bowl.
2 cups all purpose flour, ½ cup granulated sugar, 2 ½ teaspoons baking powder, ½ teaspoon kosher salt
Using a box grater, grate the frozen butter. Add to the bowl with the flour mixture.
½ cup unsalted butter
Combine the flour mixture and butter using a pastry cutter or 2 forks, until the mixture comes together in pea-sized crumbs.
Chill in the refrigerator as you mix the wet ingredients.
In a small measuring cup or bowl, whisk together ½ cup heavy cream, egg, and vanilla extract.
½ cup cold heavy cream, 1 large egg, 1 ½ teaspoons vanilla extract
Remove flour mixture from the refrigerator, then drizzle wet ingredients into the bowl with the flour.
Add diced strawberries. Mix everything together until the batter looks moistened.
1 cup diced fresh strawberries
Generously flour a clean surface.
Pour dough onto the floured surface and work it into a ball. Dough will be sticky, so you may need to use extra flour. Press the ball into an 8-inch disc.
Cut dough into 8 equal-sized triangular pieces.
Place scones 2 to 3 inches apart on a parchment-lined baking sheet. Refrigerate for at least 15 minutes.
While scones chill, preheat oven to 400 F.
After chilling, remove scones from the refrigerator.
Using a pastry brush, brush the top of each scone with the remaining 2 tablespoons of heavy cream.
Sprinkle turbinado sugar on top.
Turbinado sugar
Bake scones for 20-30 minutes, or until golden brown around the edges.
Remove from the oven and let cool slightly while you prepare the icing.
To make the icing, add 1 ¾ cups confectioner’s sugar and ⅓ cup heavy cream to a small bowl.
1 ¾ cups confectioner’s, ⅓ to ½ cup heavy cream
Whisk to combine.
If needed, add 1 to 2 tablespoons more heavy cream to thin out the icing to your desired consistency. However, leaving the icing a little thicker will help to keep it from completely melting into the warm scone.
Use a spoon to drizzle icing over the tops of the scones.
Let icing set for a few minutes before serving.

Notes

Flour: To properly measure the flour, weigh it or sift it to break it up. Lightly spoon the flour into a measuring cup and level. Avoid packing the flour as that will give you dry, heavy scones.
Kosher salt: If you would prefer to use table salt, use 1/4 teaspoon.
Unsalted butter: If you would like to use salted butter, omit the kosher salt.
Vanilla extract: For a tasty twist, substitute part of the vanilla extract (up to 1/2 teaspoon) with almond extract.
Nutrition values are estimates.

Nutrition