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Strawberry Scones

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  • Author: Olivia
  • Total Time: 45–50 minutes
  • Yield: 8 scones
  • Diet: Vegetarian

Description

These strawberry scones are tender, buttery, and bursting with fresh strawberries, topped with a simple glaze and a touch of coarse sugar, making them the perfect treat for breakfast or afternoon tea.

Ingredients

For the scone dough:

1 cup whole milk, cold (8oz)

¼ cup granulated sugar (55g)

½ teaspoon salt

3 cups all-purpose flour (378g)

2 ½ teaspoons baking powder

10 tablespoons unsalted butter, cold (5oz)

1 cup diced strawberries, plus two extra strawberries for topping

1 tablespoon coarse sugar, for topping

For the glaze:

1 cup powdered sugar (115g)

¼ teaspoon vanilla extract

1 tablespoon milk, cream, or water

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.
  2. In a large measuring cup, whisk together the cold milk, granulated sugar, and salt until fully dissolved. Set aside.
  3. In a large mixing bowl, whisk the flour and baking powder to combine. Add the cold butter, cut into ½-inch cubes. Use a pastry cutter (or your fingers) to blend the butter into the flour until only pea-sized pieces remain.
  4. Gently fold in the diced strawberries, being careful not to crush them.
  5. Pour the milk mixture into the flour mixture and stir with a wooden spoon or firm spatula until the dough just comes together. Do not overmix.
  6. Line an 8-inch cake pan with a double layer of plastic wrap, letting the excess hang over the edges. With lightly floured hands, press the dough into the pan evenly to form a smooth, round shape. Lightly flour the top if sticky.
  7. Lift the dough out using the plastic wrap and place it onto the prepared baking sheet. Remove the wrap.
  8. Chop the extra strawberries into ½-inch pieces and gently press them into the top of the dough for decoration.
  9. Brush the top with milk and generously sprinkle with coarse sugar.
  10. Slice the round into 8 wedges, slightly separating each one to allow for even baking.
  11. Bake for 25–30 minutes, or until the scones are golden brown. Let them cool on a wire rack before glazing.
  12. For the glaze: In a small bowl, whisk the powdered sugar, vanilla extract, and milk (or water/cream) until smooth. Drizzle the glaze over the cooled scones before serving.

Notes

  • Experiment with different berries, such as blueberries or raspberries, to create variations of this scone recipe.
  • Add a bit of lemon zest to the dough for a citrusy twist that pairs beautifully with the strawberries.
  • A pinch of cinnamon or nutmeg in the dough can add warmth and depth to the flavor.
  • Prep Time: 15 minutes
  • Cook Time: 25–30 minutes
  • Category: Breakfast/Brunch
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 scone
  • Calories: 260
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 35mg

Find it online: https://tastywhisper.com/strawberry-scones/