Strawberry Scones
These strawberry scones are soft and moist, filled with fresh strawberries and topped with strawberry icing. This recipe is super easy and makes the perfect brunch treat for spring and summer!
Servings: 8 scones
Calories: 495kcal
Equipment
Ingredients
Strawberry Scones
- 2½ cups all-purpose flour plus more for the work surface
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cardamom
- ¼ teaspoon ground ginger optional
- ½ cup unsalted butter cold
- ⅔ cup heavy cream cold, divided, plus more for brushing the tops
- 1 egg yolk
- ¼ cup brown sugar light or dark, packed
- ¼ cup granulated sugar
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup chopped fresh strawberries pat strawberries dry with paper towels before and after chopping
- ⅓ cup white chocolate chips optional
- coarse sugar for topping, optional
Icing
- 1 cup powdered sugar
- ¾ tablespoon freeze dried strawberry powder
- 2-3 tablespoons heavy cream
- ¼ teaspoon rose water optional
Instructions
Strawberry Scones
- Line a baking sheet with parchment paper. Set aside.
- Wash the strawberries, pat them dry with a paper towel and chop into small ½ inch pieces. After chopping, gently pat the strawberries dry with paper towels to remove excess moisture. Set aside.
- Place the butter in the freezer for 15 minutes. Next, chop the cold butter into small cubes or thin slices. Place butter in the fridge to stay cold until you're ready to use it in the recipe.
- In a medium sized bowl, stir to combine the egg yolk, vanilla extract, and ⅓ cup of the heavy cream. Place bowl in the fridge for a few minutes while you continue with the next step in the recipe. (Reserve 1-2 tablespoons of heavy cream for brushing the tops before baking. Use the remaining cream as needed to bring the dough together).
- In a large mixing bowl, whisk to combine the flour, brown sugar, granulated sugar, lemon zest, baking powder, cardamom, ginger, and salt. Add the butter to the flour mixture. Toss the butter a few times to coat it with the dry ingredients.
- Work the butter into the dry ingredients using 2 forks, a pastry cutter or your fingers until the butter is about the size of peas or a little smaller than that. Use a spatula to stir in the chopped strawberries (make sure they're patted dry) and white chocolate chips til just combined. Make a well in the middle of the bowl. Pour the prepared mixture of 1/3 cup of heavy cream, egg yolk and vanilla into the well.
- Use a fork to slowly combine the wet and dry ingredients. If you see some dry spots, add more heavy cream, a tablespoon at a time, as needed. Avoid adding too much heavy cream (you don't want the dough to become sticky). Stir mixture with a fork in the bowl until it's too hard to keep mixing with a fork.
- Turn dough out onto your lightly floured work space. Dough will be shaggy. Lightly fold the dough over itself then rotate it. Do this again 1-2 more times while shaping it into a ball. Do not ovework the dough more than necessary (overworking the dough will make the scones tough). Dough shouldn't be too dry. It should be moist but not wet or sticky.
- Use your hands to pat the dough into a 7-inch circle. circle. Use a long sharp knife or bench scraper to slice the dough into 8 triangles. Place scones on a baking sheet. Cover with plastic wrap and chill in the refrigerator or freezer for 1 hour.
- Preheat oven to 400 F.
- Brush tops of the chilled scones with heavy cream. Place scones evenly about 2 inches apart on a baking sheet lined with parchment paper for 18-23 minutes or until lightly golden brown around the edges and lightly browned on top.
- Allow scones to cool completely before topping with icing.
Strawberry Icing
- Stir to combine the powdered sugar and freeze dried strawberry powder. Add the heavy cream 1 tablespoon at a time til icing is the consistency you prefer. Add rose water, if you like!
Notes
Storage: Scones are best enjoyed the day they are made. Store leftovers in an airtight container at room temperature for 1-2 days or the refrigerator for up to 4 days. Microwave them for a few seconds before serving. Freeze leftover scones for up to 2 months.
Strawberries: For best results, I recommend using fresh strawberries. You can also use chopped frozen strawberries. Do not thaw before using.
Heavy cream: Whole milk or buttermilk can also be used in place of heavy cream.
Keep Your Ingredients Cold: Cold ingredients help keep the butter from melting before it hits the oven. Use a cold egg yolk, cold cream, and definitely cold butter.
Chill Before Baking: Mixing, shaping the dough will cause it to warm up a bit. After shaping and cutting the scones, pop them on a baking sheet and chill in the fridge.
Topping options: These scones are also delicious without icing. You could also use melted white chocolate as a topping. Use 2.5 ounces of white chocolate. Chop the white chocolate and microwave it in 15 second intervals, stirring in between. Drizzle the white chocolate over the scones.
Nutrition
Serving: 1scone | Calories: 495kcal | Carbohydrates: 66g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 83mg | Sodium: 323mg | Potassium: 152mg | Fiber: 2g | Sugar: 35g | Vitamin A: 739IU | Vitamin C: 29mg | Calcium: 142mg | Iron: 3mg
