My Fresh Strawberry Scones are a delicious version of an American-style scone – massive in size, slightly sweet, and tender on the inside while crisp and caramelized on the outside. These scones pop with strawberry flavor from the fresh strawberries that are added both to the batter and the glaze that is drizzled overtop. They are fantastic and make for a wonderful summertime breakfast!
The tip to good scones is to limit handling the dough. To do this, I like to use a food processor. I find that the machine cuts the butter (and strawberries in this case) into the dough well, mixing the ingredients together without overworking the dough. An overworked dough will produce a dense, flat scone and no one wants that. So, never knead or fold scone dough. Instead, swiftly mix the ingredients together, press the dough into a circle, cut it into wedges and bake. Touch the dough as little as possible and they will turn out perfectly every time.
This recipe makes 8 large scones, so invite some friends or family over for breakfast or brunch to help you enjoy these bakery-quality treats. While they do last on the counter for a few days and freeze well, they are best when fresh.
To start, add 3 cups of all-purpose flour to a large food processor along with one tablespoon of baking powder, ½ teaspoon of salt, and ⅓ cup of sugar. Pulse the ingredients to mix. Next, add 6 tablespoons of cubed unsalted butter and 1 ⅓ cups of roughly chopped strawberries. Pulse again, cutting the butter and berries into the flour until both are the size of green peas. In a separate bowl, whisk together one egg, one cup of heavy cream and one teaspoon of vanilla. Pour the liquids into the food processor and pulse until the dough just comes together.
Turn the dough out onto a hard surface that has been dusted with flour. Using your hands, flatten the dough and press in the sides, shaping the dough into a circle about 1¼ inches thick. Cut the circle into 8 equal-sized wedges using a pizza cutter, then place the scones onto a baking sheet that has been lined with parchment paper. Spread the scones out so that they have room to brown on all sides while they bake. Bake the scones at 400 deg F for about 18 minutes or until golden brown on the top.
Place the baked scones on a wire rack to cool. While the scones cool, make the strawberry glaze. In a blender, puree ¼ cup of fresh whole strawberries. Pour the puree into a bowl and whisk in ½ cup of powdered sugar. You want the glaze thick, but still runny enough to drizzle over the scones. If the glaze is too thin, add a bit more powdered sugar, if too thick, add a touch of milk. The consistency of the glaze will depend on how juicy the strawberries are.
When the scones are cool to the touch, drizzle the glaze overtop of the scones using a spoon. Enjoy the scones with a big pot of black coffee and a few of your favorite people.
Fresh Strawberry Scones
Ingredients
- 3 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ⅓ cup sugar
- 6 tbsp cold, unsalted butter, cubed
- 1⅓ cups chopped strawberries
- 1 egg
- 1 cup heavy cream
- 1 tsp vanilla
Strawberry Glaze
- ¼ cup whole strawberries
- ½ cup powdered sugar
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Add the flour, baking powder, salt and sugar to a food processor and pulse to combine.
- Next, add in the cubed unsalted butter and chopped fresh strawberries. Pulse, cutting the butter and fruit into the flour until they are both about the size of large green peas.
- In a separate bowl, whisk together the egg along with the heavy cream and vanilla.
- Pour the liquids into the food processor and pulse until the dough just comes together.
- Tip the dough out onto a hard surface that has been dusted with flour and using your hands, press the top and sides of the dough into a circle about 1¼ inches thick (just eyeball it). Using a pizza cutter, cut the circle into 8 equal-sized wedges and place the scones onto the baking sheet leaving ample room between the scones so that they brown evenly on the tops and sides.
- Bake for approximately 18 minutes or until golden brown. Cool the scones on a wire rack.
- While the scones cool, make the strawberry glaze. Puree ¼ cup of fresh whole strawberries in a blender until smooth. Add the puree to a bowl and whisk in ½ cup of powdered sugar. You are looking for a glaze that is thick, but can still be drizzled over the scones with a spoon. If you find the glaze is too runny, add more powdered sugar. If too thick, add a touch of milk. The consistency of the glaze will depend on how juicy the strawberries are.
- When the scones are cool to the touch, drizzle the glaze overtop of the scones and serve immediately. This recipe makes 8 large scones.
2 thoughts on “Fresh Strawberry Scones”
Delish!
I agree!