Strawberry Scones
Ingredients
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- 1 1/4 cups strawberries – diced, patted dry (~16.5 medium strawberries)
- 2 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter – cold, cut into small cubes
- 1 egg – beaten
- 3/4 cup heavy cream
- 1 1/2 tsp vanilla extract
- 1 tbsp heavy cream – for brushing
- 1 cup powdered sugar
- 2 tbsp lemon juice
Instructions
1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Prepare the strawberries: dice into small pieces and pat very dry with paper towels so they don’t waterlog the dough.
3. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt.
4. Add the cold cubed unsalted butter to the dry ingredients and cut it in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-size bits of butter.
5. Gently fold in the diced strawberries to coat them in flour.
6. In a separate bowl, whisk the beaten egg, 0.75 cup heavy cream, and vanilla extract until combined.
7. Make a well in the dry mix and pour in the wet mixture. Stir with a fork just until a shaggy dough forms and no dry pockets remain; do not overmix.
8. Turn the dough out onto the prepared baking sheet and gently pat it into an 8-inch round about 1 inch thick, keeping the pieces of strawberry tucked inside as much as possible.
9. Using a sharp knife or bench scraper, cut the round into 8 wedges and nudge the pieces 1–2 inches apart on the sheet.
10. Chill the sheet with the scones in the refrigerator or freezer for 10–15 minutes to firm the butter.
11. Brush the tops lightly with 1 tbsp heavy cream.
12. Bake until the scones are deeply golden at the edges and lightly golden on top, 18–22 minutes; they should feel set and a tester inserted in the center comes out clean.
13. Cool on the sheet for 5 minutes, then transfer to a rack to cool another 5–10 minutes.
14. For the glaze, whisk the powdered sugar and lemon juice in a small bowl until smooth and thick but pourable.
15. Drizzle the glaze over slightly warm scones and let set for 5 minutes before serving.
Strawberry scones are tender, buttery pastries studded with juicy berries, offering a balance of rich crumb and bright fruit. The dough bakes up with crisp, golden edges and a moist interior, and a light glaze adds a sweet, citrusy finish that complements the strawberries. They’re satisfying on their own, yet equally at home beside tea or coffee, making them a versatile treat for breakfast, brunch, or afternoon breaks.
Scones trace their origins to the British Isles, where they became a staple of cream teas and home baking. Traditional versions are plain or include dried fruit, served split with clotted cream and jam. As the scone traveled, bakers adapted it: American bakery scones often take a triangular shape, include fresh fruit like strawberries, and are sometimes glazed, reflecting a cross-current of British heritage and contemporary pastry style.