Strawberries And Cream Scones
It's almost strawberry season and I am ready with the most beautiful strawberry scones. The bright pink glaze, my favorite part, is all from the juicy, sweet, fresh berries. How cheerful!
This easy strawberry scones recipe makes a perfect afternoon treat or brunch. Almond extract in the glaze is the perfect (and unexpected pair) for the berries.
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Ingredients
For the scones:
- 2 cups flour
- 1 tablespoon baking powder, did you know that 1 tablespoon = 3 tsp
- ½ teaspoon salt
- ⅓ cup granulated sugar
- ½ cup salted butter cold and in cubes
- ½ cup heavy whipping cream
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup finely chopped fresh strawberries
For the glaze:
- 2 cups powdered sugar
- 2 tablespoons melted butter
- ½ cup finely diced strawberries
- ½ teaspoon almond extract
Pro Tip:
Keeping the butter very cold will make for the most tender and flaky scones. After I cut the butter into the flour, I keep the bowl in the fridge while I whisk together the other liquid ingredients. I also preheat my oven right away so that I don't have to wait on it to come to temperature when I am ready to bake the scones.
Instructions:
Tender, flaky Strawberry Scones are easy to make and a show stopper when served.
Using a food processor, process the dry ingredients with the cold butter until it resembles course crumbs or sand. You can also use a pastry cutter or a fork for this process if you don't have a food processor.
In a small bowl, whisk together heavy cream, egg, and vanilla extract. Stir the wet ingredients into the buttered flour mixture until a sticky dough forms.
Add in the strawberries and fold in until combined. Dough will be lumpy and not uniform but should stick together. Work together with your hands if you need.
Dump the scone dough out onto a lightly floured surface and pat into a disc shape about 1 ½ inches thick.
Using a sharp knife or a dough scraper, cut scones into 8 wedges and transfer to the prepared baking sheet.
I know this glaze isn't much to see at the start. But once the sugar pulls all of the juices from the berries, you will have the most beautiful pink glaze. I love it!
Equipment
Several items in my kitchen make this recipe a bit easier. For years, I just used a pastry cutter or a fork and knife to cut the cold butter into the flour. I now have a food processor that I use several times a week, making the task fast and easy.
I could go on and on about my mixing bowl that I love. My bowl was a wedding gift in 2006 and it is still my favorite bowl. It is a heavy glass so it doesn't tip and it is magically the perfect size for any recipe.
I have been a big fan of Pampered Chef since middle school. Their hand chop tool is one that I have had in my kitchen since I first started cooking and baking. I also have one from Cuisinart that is a bit smaller and wider, that my kids love to use.
Storing the Strawberry Scones
Glazed scones store well in the fridge for 2 days. Let it warm to room temperature before serving.
Baked and cooled scones (with no glaze) can be frozen for up to 3 months in an airtight container.
Fresh Strawberry Scones
There is no food coloring in this recipe. The fresh strawberries get so juicy from the sugar and make the most beautiful pink glaze. When my girls were little they loved the book Pinkalicious.....so these scones were a hit.
More Scones!
Looking for other recipes like this? Try these:
Ingredients
For The Scones
- 2 cups flour
- 1 tablespoon baking powder did you know that 1 tablespoon = 3 tsp
- ½ teaspoon salt
- ⅓ cup granulated sugar
- ½ cup salted butter cold and in cubes
- ½ cup heavy whipping cream
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup finely chopped fresh strawberries
For The Glaze
- 2 cups powdered sugar
- 2 tablespoon melted butter
- ½ cup finely diced strawberries
- ½ teaspoon almond extract
Instructions
- Preheat oven. to 400* and place parchment paper on the baking sheet.
- Dice the cold butter into cubes and set it in the freezer until ready to use.
- In a large bowl, mix flour, baking powder, salt, and sugar.
- Using a food processor, process the dry ingredients with the cold butter until it resembles sand. You can also use a pastry cutter or a fork for this process if you don't have a food processor. The idea here is to keep the butter very cold and not let it become too warm. Butter pieces in the dough are the key to flaky and tender scones. (It's like a science project with the heat and the fat and the flour).
- Put mixture back in the bowl and place in the fridge for 10 minutes to get it nice and cold again.
- In a smaller mixing bowl, whisk together heavy cream, egg, and vanilla extract.
- Stir the liquid ingredients into the buttered flour mixture until a sticky dough forms.
- Add in the strawberries and fold in until combined. The dough will be lumpy and not uniform but should stick together. Work together with your hands if you need.
- Dump out onto a floured surface and pat into a disc shape about 1 ½ inches thick.
- Using a sharp knife, slice into 8 wedges and place on a baking sheet.
- If you need to bake these later, simply cover and place in the fridge for up to 4 hours, or freeze them in an airtight container for up to 3 months.
- Bake at 400* for 20-25 minutes until lightly golden. If you are baking from frozen, you can let them thaw in the fridge first (not at room temp, remember we want very cold butter) or you can bake frozen and add 5-10 minutes until lightly golden.
- Unglazed baked scones can be frozen for up to 3 months
- Remove from oven and let cool while you make the glaze. I let these cool completely before putting on the glaze.
- In a large measuring cup, stir together the strawberries, melted butter, almond extract. Add in the powdered sugar and mix well. This will be very lumpy and powdery and thick. Let it sit while the scones cool and the sugar will pull the juices out of the berries and thin out the glaze. Just keep stirring occasionally until you get a nice glaze consistency.
- Pour over scones and enjoy!