Easy Strawberry Scone Recipe

5 from 2 votes

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.

Prep Time20

Cook Time20

Total Time1

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 334kcal

Author: Candi Elm

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 cup chopped fresh strawberries Fresh Strawberries are best.
2 tablespoons turbinado sugar A Course Sugar

Glaze Directions

1/2 cup heavy cream
1 teaspoon pure vanilla extract
1 cup powdered 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

Scone 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.

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