Samantha Nicole Picking the best of the summer garden, just for you! Strawberry Scones have a fresh-from-the-patch taste that you won’t find anywhere else. Juicy strawberries are blended in a moist, buttery scone for an amazing teatime or breakfast experience. And to top it off, a sweet vanilla glaze sure does make these Strawberry Scones sparkle. Pick up a batch today… they are just so “berry” special!
Ingredients
For the scones:
- 2 cups all-purpose flour, plus more, to taste, for dusting the work surface
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
- 1 cup plus 1 tablespoon heavy cream, divided
- 1 teaspoon pure vanilla extract
- 1 cup fresh strawberries, chopped
- 2 tablespoons turbinado sugar
For the vanilla glaze:
- 1 1/2 cups confectioners’ sugar
- 2 tablespoons milk
- 1/2 teaspoon pure vanilla extract
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Line an 18×26-inch baking sheet with parchment paper.
Step 3 -In a large bowl, add 2 cups of the flour, the granulated sugar, the baking powder, and the salt and whisk to combine.
Step 4 -Add the cold butter to the flour mixture and, using a pastry blender or by hand, quickly cut the cold butter into the flour mixture until the mixture resembles coarse meal, with a few large butter lumps.
Step 5 -In a small bowl, add 1 cup of the heavy cream and 1 teaspoon of the vanilla extract and whisk to combine.
Step 6 -Add the heavy cream-vanilla mixture to the flour mixture and, with a spatula, stir until the dough begins to form. Be careful not to overmix.
Step 7 -Add the strawberries to the dough mixture and gently fold to combine.
Step 8 -Using the extra flour, lightly dust a work surface.
Step 9 -Turn the dough out onto the prepared work surface and gently knead it just until a ball forms.
Step 10 -By hand, form the dough into a 1-inch-thick circle by patting and gently pressing the dough. Be careful not to overwork the dough.
Step 11 -With a sharp knife, evenly cut the dough into 8 triangles.
Step 12 -In a single layer, place the dough triangles on the prepared baking sheet.
Step 13 -Transfer the baking sheet to the freezer and let them chill to prevent the scones from spreading while baking, about 15-20 minutes.
Step 14 -Transfer the scones from the freezer and, with a pastry brush, brush the tops of the scones with the remaining heavy cream.
Step 15 -Evenly sprinkle the turbinado sugar on top of the scones.
Step 16 -Bake until the scones are golden-brown on the bottom and around the edges, about 18-23 minutes.
Step 17 -Transfer the baking sheet from the oven to a wire rack and let the scones cool on the baking sheet for 5 minutes.
Step 18 -Transfer the scones directly to the wire rack and let them cool completely.
Step 19 -While the scones are cooling, in a small bowl, add the confectioners’ sugar, the milk, and the remaining vanilla extract and whisk until smooth.
Step 20 -Generously and evenly drizzle the glaze over the cooled scones.
Step 21 -Serve.
