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4.67 from 6 votes

Strawberry Scones

These Strawberry Scones are easy to make, incredibly soft and tender, and perfect for breakfast or brunch!
Course Breakfast
Cuisine American
Keyword strawberry scones
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 scones
Author Danielle

Ingredients

For the scones:

  • 2 cups (250 grams) all-purpose flour spooned & leveled
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup (65 grams) granulated sugar
  • 6 tablespoons (85 grams) cold unsalted butter , cubed
  • 1/2 cup (120 ml) heavy whipping cream (plus extra for brushing on top of the scones)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup (115 grams) chopped strawberries

For the glaze:

  • 1 cup (120 grams) powdered sugar
  • 1-2 tablespoons (15-30 ml) milk (any kind, use as needed)
  • 1 tablespoon (15 ml) heavy whipping cream
  • 1/2 teaspoon vanilla extract

Instructions

To make the scones:

  • Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar. Add in the cubed cold butter and cut it into the dry ingredients with a pastry cutter or fork until you have small pea sized crumbs. Set aside.
  • In a separate mixing bowl, whisk together the heavy whipping cream, egg, and vanilla extract until fully combined. Pour the wet ingredients into the dry ingredients and gently mix until the dough starts to come together, it will be a little bit crumbly. Add in the chopped strawberries and gently fold them into the mixture.
  • Scoop the dough onto a lightly floured surface and work it together with your hands into a ball. The dough may seem a little crumbly or dry at first, but keep working it together gently with your hands. Flatten the ball of dough into a disc about 1-inch thick. Cut into 8 equal sized pieces and place each piece on the prepared baking sheet, making sure to leave a little room between each one.
  • Brush the tops of each scone with a little bit of heavy whipping cream.
  • Bake at 400°F for 20-25 minutes until lightly golden brown. Remove from the oven and set aside to cool.

To make the glaze:

  • In a separate mixing bowl, whisk together the powdered sugar, milk, heavy whipping cream, and vanilla extract until well combined and no lumps remain. If the glaze is too thick, mix in a little extra milk. If the glaze is too thin, mix in a little extra powdered sugar until it has reached your desired consistency.
  • Evenly distribute the glaze between all 8 scones and allow to sit for 10 minutes for the glaze to harden.

Notes

Storage instructions: Glazed scones cab be stored in the fridge for up to three days. Unglazed scones can be frozen for up to three months. 
Adapted from All Recipes and Martha Stewart.