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Strawberry Scones

These Strawberry Scones have a delicious iced crust and moist, fluffy insides. The bits of juicy fresh strawberry add sweet-tart flavor and make these scones so yummy.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
freeze 2 hours 20 minutes
Servings 8
Calories 417kcal
Author Dina

Ingredients

For the glaze

US Customary - Metric

Instructions

  • In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold cubed butter and cut it into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter. Gently fold in the chopped strawberries and lemon zest.
    Steps to make Strawberry Scones: combine the flour, baking powder, sugar, and salt, then cut in the cubed butter with a pastry cutter, and finally add the strawberries and lemon zest.
  • In a separate bowl, whisk together the cold heavy cream, vanilla extract and egg.
    Steps to make Strawberry Scones: Add the heavy cream, vanilla, and egg and whisk together.
  • Pour the wet ingredients into the dry ingredients and gently mix with a spatula until a shaggy rough dough forms. Do not to over-mix… the dough should look a little crumbly but hold together when pressed.
  • Transfer the dough to a lightly floured work surface. Gently knead it just a few times until it comes together, then press and shape it into a disk about 8 inches in diameter and about 1 inch thick. Then cut it into 8 equal wedges.
  • Place the scones on a small parchment-lined baking sheet and freeze for 20 minutes. This is crucial for keeping the butter cold and giving the scones a good rise.
  • While the scones chill, preheat the oven to 400°F and line a large baking sheet with parchment paper.
  • Place the chilled scones on the prepared baking sheet, leaving about 2 inches between each one. Lightly brush the tops with a little heavy cream and sprinkle with the coarse sugar.
    Steps to make Strawberry Scones: knead and separate the dough into 8 pieces, then place the wedges on a parchment lined baking sheet before brushing with heavy cream and sprinkling with coarse sugar.
  • Bake for 20–25 minutes, or until the tops are lightly golden and the bottoms are golden brown. Let the scones cool on the baking sheet for about 10 minutes before adding the glaze.
  • To make the glaze, whisk together the powdered sugar, and 3 tablespoon heavy cream until smooth. Add more cream if you want the glaze to be thinner. Drizzle over the slightly warm or completely cooled scones and allow the glaze to set before serving.
    Steps to make Strawberry Scones: Make the icing with heavy cream and powdered sugar, then drizzle it on top of the cooled scones.

Notes

  • 🥶 Freeze the dough- This is a crucial step so don't skip it. It keeps the butter cold and gives the scones a good rise.
  • 🥣 Don't overmix the dough- Be careful to not overmix the dough or the gluten in the all-purpose flour will break down, making the scones tough.
  • ⏰ Let the scones cool before adding the glaze if you want pretty white ribbons of glaze visible.

Nutrition

Calories: 417kcal | Carbohydrates: 50g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 83mg | Sodium: 164mg | Potassium: 202mg | Fiber: 1g | Sugar: 25g | Vitamin A: 797IU | Vitamin C: 12mg | Calcium: 77mg | Iron: 2mg