Picture yourself sipping a cup of your favorite tea, accompanied by these tender easy Strawberry Scones, each bite revealing the juicy essence of sun-kissed strawberries. The finishing touch? A decadent vanilla drizzle that adds a touch of elegance and an extra layer of sweetness.
Let’s dive into the magic of baking and savor the enchanting combination of strawberries and vanilla in every delightful bite of these scones!
Don’t miss our 50 Best Scone Recipes and Top Tips Baking Scones here.
Jump to:
Why You Will Love This Recipe
Whether you’re hosting a brunch, planning a cozy afternoon tea, or simply treating yourself to a delightful homemade snack, these strawberry scones with vanilla drizzle effortlessly transition from everyday indulgence to a sophisticated treat for special occasions.
The versatility of this easy strawberry scone recipe ensures it’s a go-to for various moments of culinary delight. Read about the Origins of Scones here.
Ingredients
- Strawberries – Pick the freshest red, juicy berries in the store for some beautiful pops of strawberries throughout the scones.
- Unsalted Butter – Choose unsalted butter if possible. If you buy salted then omit the salt from the recipe.
- Vanilla Extract – I like to make my homemade vanilla extract. It is so good.
- Heavy Cream – I choose heavy cream for its rich creamy texture.
- Course Sugar – Sprinkle on top for a slightly sweet and crunchy taste.
You will find a full list of ingredients in the recipe below.
Directions
- Preheat oven to 400 degrees F. Line a large baking sheet.
- In a bowl, add the dry ingredients.
- Using a pastry blender, quickly cut the cold butter into the flour mixture.
- In a small bowl, whisk 1 cup of heavy cream and vanilla extract. Pour the liquid ingredients over the flour mixture and stir with a spatula or wooden spoon until dough begins to form. Don’t over-mix. Gently fold in the strawberries.
- Transfer the dough to a countertop and push the dough together with your hands, until it forms a ball. Use a sharp knife to cut the disc of dough into 8 triangles.
- Place scones on a lined baking sheet and put them in the freezer for 15 to 20 minutes. This step is crucial.
- Remove the scones from the freezer. Use a pastry brush to brush the top of the scones with the additional heavy cream. Sprinkle the scones with turbinado sugar.
- While the strawberry scones are cooling, make the glaze. In a small bowl, whisk the confectioners’ sugar, cream, and vanilla together until smooth. Drizzle glaze generously over the cooled scones.
Substitutions and Variations
- Flour Alternatives:
- Substitute the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition.
- Experiment with a gluten-free flour blend if you have gluten sensitivities.
- Sweetener Options:
- Replace the granulated sugar with coconut sugar for a richer, caramel-like sweetness.
- For a lower-calorie option, use a sugar substitute suitable for baking.
- Butter Swaps: Try using cold coconut oil instead of butter for a dairy-free alternative and a hint of coconut flavor.
- Cream Substitutes:
- Swap out the heavy cream with buttermilk for a tangy flavor profile.
- For a lighter option, use whole milk or a plant-based milk alternative like almond or oat milk.
- Fruit Variations:
- Experiment with different berries such as blueberries, raspberries, blackberries, or even a combination of multiple berries.
- Add diced peaches, nectarines, or apricots for a delightful summer twist.
- Sugar Topping Alternatives:
Expert Tips
Precision in Measuring:
- Accurate measurements are crucial in baking. Invest in quality measuring tools and weigh your ingredients using a kitchen scale for precision. Flour, in particular, can vary significantly in weight based on factors like humidity and how it’s packed, so measuring by weight ensures consistency in your recipes.
Using Cold Butter for Scones
- Cold butter, when incorporated into the flour, creates small pockets or layers in the dough. You can also use frozen butter. During baking, these pockets of cold butter melt and release steam, which helps to lift and separate the layers of the scone. This process is what contributes to the flaky and tender texture that is characteristic of well-made scones.
Recipe FAQs
Dry scones can result from overmixing the dough or overbaking. To avoid this, handle the dough gently and mix only until it comes together. Additionally, keep a close eye on the baking time, as overbaking can lead to dryness. Once the edges turn golden brown, and the scones are set, they are ready to be taken out of the oven.
Yes, you can use frozen strawberries. However, make sure to thaw and drain them thoroughly before adding them to the dough. Excess moisture from frozen strawberries can affect the texture of the scones. Pat them dry with paper towels to reduce moisture content. I prefer fresh, but in a pinch, you can do it.
Yes! You can prepare the scone dough in advance and refrigerate it for up to 24 hours before baking. This not only allows for better flavor development but also makes it convenient to have freshly baked scones at your desired time. Just make sure to wrap the dough tightly to prevent it from drying out.
Storage Tips
- Room Temperature:
- Scones are best enjoyed within the first day or two of baking. If you plan to consume them relatively quickly, store them in an airtight container at room temperature. Make sure the container is sealed well to prevent moisture from affecting the texture.
- Refrigeration:
- If you need to store the scones for a longer period, consider refrigerating them. Place the scones in an airtight container or wrap them tightly in plastic wrap. Before serving, allow them to come to room temperature to restore their original texture.
- Freezing:
- For longer-term storage, scones can be frozen. Wrap each scone individually in plastic wrap and place them in a freezer-safe bag. Label with the date for reference. To thaw, leave them at room temperature or reheat in a preheated oven for a few minutes. This method is particularly useful for batch baking.
More Favorite Scones Recipes
If you loved this easy strawberry scones recipe and made it please give it a 5-star review! That will help it be seen more. You can also pin it to Pinterest or share it on Facebook.
Strawberry Scone Recipe
Easy Strawberry Scone Recipe
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder Make sure its fresh baking powder.
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter
- 1 cup heavy cream plus 1 tablespoon for brushing the scones
- 1 teaspoon pure vanilla extract
- 1 cup chopped fresh strawberries Fresh Strawberries are best.
- 2 tablespoons turbinado sugar A Course Sugar
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, add the dry ingredients of flour, sugar, baking powder, and salt, and whisk thoroughly.
- Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture. Mix until mixture resembles coarse meal, with a few larger butter lumps.
- In a small bowl, whisk together 1 cup heavy cream and vanilla extract. Pour the liquid ingredients over the flour mixture and stir with a spatula until dough begins to form. Don’t over mix. Gently fold in the strawberries.
- Transfer dough to a countertop covered in flour or a piece of floured parchment paper and push the dough together with your hands, until it forms a ball. Form the dough into a circle that is 1 inch thick by patting and gently pressing the dough. Don’t overwork the dough. You want to work quickly so the butter doesn’t get too warm. Use a sharp knife to cut the disc of dough into 8 triangles.
- Place scones on lined baking sheet and put in the freezer for 15 to 20 minutes. This will prevent the scones from spreading when baking. This step is crucial.
- Remove the scones from the freezer. Use a pastry brush to brush the tops of the scones with the additional heavy cream. Sprinkle the scones with turbinado sugar. Bake for 18 to 23 minutes, or until scones are golden brown on the bottom and around the edges. Let the scones cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack.
- While the scones are cooling, make the glaze. In a small bowl, whisk the confectioners’ sugar, cream, and vanilla together until smooth. Drizzle glaze generously over the cooled scones. If the glaze is too thin add more powdered sugar. If it is too thick and a small amount of cream.
Notes
-
Room Temperature:
- Scones are best enjoyed within the first day or two of baking. If you plan to consume them relatively quickly, store them in an airtight container at room temperature. Make sure the container is sealed well to prevent moisture from affecting the texture.
-
Refrigeration:
- If you need to store the scones for a longer period, consider refrigerating them. Place the scones in an airtight container or wrap them tightly in plastic wrap. Before serving, allow them to come to room temperature to restore their original texture.
-
Freezing:
- For longer-term storage, scones can be frozen. Wrap each scone individually in plastic wrap and place them in a freezer-safe bag. Label with the date for reference. To thaw, leave them at room temperature or reheat in a preheated oven for a few minutes. This method is particularly useful for batch baking.
