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Golden strawberry scones with strawberry pieces and sweet glaze arranged on a white serving board.
Inga

Strawberry Scones

Soft and buttery strawberry scones filled with juicy strawberry pieces and finished with a smooth vanilla icing. These easy homemade scones are perfect for breakfast, brunch, or an afternoon treat.
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Prep Time 15 minutes
Cook Time 40 minutes
Chilling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Breakfast, Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For the Strawberry Scones
  • 2 1/4 cups (276 g) all-purpose flour (276 g)
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 cup cold unsalted butter cut into small cubes
  • 1/2 cup heavy whipping cream
  • 1 large egg
  • 1 tbsp vanilla extract
  • 1 1/4 cups frozen strawberries halved or quartered
For the Vanilla Icing
  • 1 cup powdered sugar
  • 1 tbsp vanilla extract
  • 2-4 tbsp heavy whipping cream

Equipment

  • 1 Large mixing bowl
  • 1 Medium mixing bowl
  • 1 Small bowl for the icing
  • 1 Whisk
  • 1 Pastry cutter or fork
  • 1 Rubber spatula or wooden spoon
  • 1 Measuring cups and spoons
  • 1 Kitchen scale
  • 1 Sharp knife
  • 1 Baking sheet
  • 1 Parchment paper
  • 1 Cooling rack
  • Oven

Method
 

Make the Scone Dough
  1. In a large bowl, combine the flour, granulated sugar, baking powder, and salt.Add the cold cubed butter and work it into the dry ingredients until the mixture has a coarse, crumbly texture. Small pieces of butter should remain visible.In a separate bowl, whisk together the heavy whipping cream, egg, and vanilla extract until smooth.Pour the wet ingredients into the dry ingredients and mix gently until the dough begins to come together.Add the frozen strawberries, halved or quartered as desired, and gently fold them into the dough. Do not overmix.Refrigerate the dough for 10 minutes.
Shape and Bake
  1. Lightly flour the work surface and place the chilled dough on it. Sprinkle the top with a small amount of flour only if the dough is too sticky.Divide the dough into 8 equal portions and gently shape each portion into a scone.Arrange the scones on a baking sheet lined with parchment paper, leaving space between them.Bake at 350°F (175°C) for approximately 40 minutes, or until risen and golden around the edges.Remove the scones from the oven and allow them to cool completely before adding the icing.
Make the Vanilla Icing
  1. In a small bowl, combine the powdered sugar, vanilla extract, and 2 tablespoons of heavy whipping cream.Mix until smooth, adding additional cream gradually until the icing reaches a pourable consistency.Drizzle the icing over the cooled strawberry scones. Allow it to set briefly before serving.

Notes

  • -Add frozen strawberries directly to the dough without thawing them first.
  • -Fresh strawberries or another fresh or frozen berry may also be used.
  • -Keep the butter cold and avoid overmixing the dough for soft, tender scones.
  • -Add only a small amount of extra flour if the dough is too sticky.
  • -Allow the scones to cool completely before adding the icing.
  • -Store in an airtight container at room temperature for up to 2 days or refrigerate for up -to 5 days.
  • -For longer storage, freeze the unglazed scones for up to 3 months.