Glazed Strawberry Scones
These strawberry scones are baked to perfection with a golden brown exterior, an ultra-soft interior, the perfect amount of fresh strawberries in each bite and drizzled with a powdered sugar glaze.
Servings 8 scones
Calories 411kcal
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/8 tsp. cinnamon
- 1/2 cup frozen butter, unsalted (8 Tbsp.)
- 1 large egg
- 1/2 cup heavy cream, + 2 Tbsp. for brushing on top of scones
- 1/4 cup Greek yogurt, full fat
- 1 tsp. vanilla extract
- 1/2 cup strawberries, fresh, diced small + 1 Tbsp. flour
- 2 Tbsp. coarse sugar (optional)
For the glaze
- 1 cup powdered sugar
- 3 Tbsp. heavy cream
- 1/2 tsp. vanilla extract
- pinch salt
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, salt and cinnamon.2 cups all-purpose flour, 1/2 cup granulated sugar, 1 Tbsp. baking powder, 1/2 tsp. salt, 1/8 tsp. cinnamon
- Grate the frozen butter using a box grater and add the butter to the dry ingredients. Break up any larger shreds of butter into small pea sized pieces. Place in the freezer while you prep the wet ingredients.1/2 cup frozen butter, unsalted (8 Tbsp.)
- Whisk together the egg, heavy cream, Greek yogurt and vanilla extract.1 large egg, 1/2 cup heavy cream, + 2 Tbsp. for brushing on top of scones, 1/4 cup Greek yogurt, full fat, 1 tsp. vanilla extract
- Make a well in the dry ingredients and pour the wet ingredients in. Stir a few times.
- Toss the diced strawberries in 1 Tbsp. flour and then gently fold in the strawberries just until combined. The dough will be sticky and a bit shaggy, that's ok.1/2 cup strawberries, fresh, diced small + 1 Tbsp. flour
- Turn the dough onto a lightly floured surface. With lightly floured hands, work the dough into a ball and then flatten into a round, making it about 3/4-1 inch thick. Using a bench scraper, into 8 wedges to make the scones.
- Optional step: freeze the scones for 15-30 minutes. Sometimes when working the dough with our hands the dough can warm up and scones are best nice and cold so a little freezer time can help. I recommend it for a tender, flaky scone and it gives them a better rise.
- Preheat the oven to 400°F.
- Place scones on the prepared baking sheet and brush the tops with heavy cream. Sprinkle with coarse sugar (optional).2 Tbsp. coarse sugar (optional)
- Bake for 23-25 minutes, or until the tops of the scones are browned. Allow to cool for 5 minutes on the baking sheet then transfer to a cooling rack.
- Whisk together the ingredients for the glaze in a mixing bowl and drizzle on top of scones once they have cooled. Enjoy!1 cup powdered sugar, 3 Tbsp. heavy cream, 1/2 tsp. vanilla extract, pinch salt
Video
Nutrition
Serving: 1scone | Calories: 411kcal | Carbohydrates: 54g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 424mg | Potassium: 90mg | Fiber: 1g | Sugar: 29g | Vitamin A: 690IU | Vitamin C: 5mg | Calcium: 143mg | Iron: 2mg