Description
Warm, golden scones with a crumbly texture, juicy strawberries, and a sweet vanilla glaze. Perfect for tea parties or cozy breakfasts, these adaptable scones balance tart fruit with creamy richness.
Ingredients
2 cups all-purpose flour
¼ cup + 2 tbsp granulated sugar
1 tbsp baking powder
½ tsp salt
6 tbsp cold unsalted butter, cubed
1 cup + 1 tbsp heavy cream, plus extra for brushing
1 tsp + ½ tsp vanilla extract (alcohol-free recommended)
1 cup chopped strawberries (fresh or frozen, thawed and drained)
1 ½ cups confectioners’ sugar (for glaze)
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Combine flour, granulated sugar, baking powder, and salt in a bowl.
Cut cold butter into the dry ingredients using a pastry cutter until crumbs form.
In a separate bowl, whisk heavy cream and vanilla extract.
Gradually add wet mixture to dry, stirring until just combined.
Fold in strawberries.
Turn dough onto a floured surface and press into a ½-inch-thick circle.
Cut into 8 wedges and place on the baking sheet.
Brush edges with heavy cream and freeze for 10 minutes to set dough.
Bake for 18–23 minutes, until golden and a toothpick comes out clean.
Cool slightly and apply glaze: Whisk confectioners’ sugar with 1–2 tbsp heavy cream or milk to reach drizzle consistency. Spread over scones and let thicken.
Notes
Chilling the dough before baking prevents scones from spreading.
For vegan/dairy-free: Substitute butter with non-dairy sticks, heavy cream with full-fat coconut milk, and confectioners’ sugar with dairy-free powdered sweetener.
Adjust glaze sweetness by adding more liquid or sugar.
Store in airtight containers for up to 1 day; reheat gently in the oven.
- Prep Time: 20
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg