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Strawberry Scone Recipe

foxyrecipes
Strawberry Scone: One Dough, and Delicious Twist. A Bakery Favorite You Can Make at Home There's a reason strawberry scones have remained a bakery favourite
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine British and American
Servings 8 people
Calories 420 kcal

Ingredients
  

  • 2 ½ cups all purpose flour
  • ½ cup sugar
  • 1 cup fresh strawberries, diced
  • 1 cup powdered sugar (for the glaze)
  • ½ cup cold butter, cubed
  • ½ cup heavy cream
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 1 large egg

Instructions
 

  • Make the dough
    In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the flour mixture until it resembles coarse crumbs with some pea sized pieces of butter remaining.
    In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour the wet ingredients into the flour mixture and stir gently just until a shaggy dough begins to form. Gently fold in the diced strawberries, being careful not to overmix, since this is what keeps the scones tender rather than tough.
    strawberry scone recipe stage 1
  • Shape and prepare for baking
    Turn the dough out onto a lightly floured surface and gently pat it into a round disc about an inch thick. Using a sharp knife or bench scraper, cut the disc into 6 to 8 even triangles, similar to slicing a pie. Transfer the pieces to a parchment lined baking sheet, spacing them a couple inches apart so they have room to expand slightly as they bake.
    strawberry scone recipe stage 2
  • Bake and glaze
    Preheat your oven to 400°F (200°C) while the shaped scones rest briefly on the tray. Bake for 18 to 20 minutes, or until the tops turn golden and a toothpick inserted into the center comes out clean. Let the scones cool on the tray for about 5 minutes before transferring them to a wire rack.
    While the scones cool, whisk together the powdered sugar with a small splash of milk or cream until you reach a smooth, pourable glaze. Drizzle generously over the warm scones just before serving, letting it settle into the cracks and edges.
    strawberry scone recipe stage 3

Notes

Keep the butter cold throughout the process, chilling it briefly if needed, since this is what creates the flaky texture.
Don't overmix the dough, since working it too much will lead to tough, dense scones rather than light, tender ones.
Dice the strawberries small so they distribute evenly throughout the dough without making it too wet.
Let the scones cool slightly before glazing, so the glaze sets nicely instead of melting completely into the scone.
Space the scones apart on the baking sheet, giving them enough room to bake evenly without touching.
A sharp knife makes cleaner cuts, which helps the scones rise evenly and hold their shape while baking.