Strawberry Scones
These baked Strawberry Scones will melt in your mouth with delicious chunks of fresh strawberries and a creamy sweet glaze to top it off. Serve with butter, jam, or whipped cream!
Ingredients
Scones
- 3 cups all-purpose flour
- ⅓ cup granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter cold
- 1 cup buttermilk
- 1 cup strawberries fresh, diced into small pieces
Glaze
- ¼ cup powdered sugar
- 1-2 tablespoon heavy whipping cream
- ⅛ teaspoon almond extract optional
Instructions
- Preheat the oven to 400°F.
- Combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl.
- Cut cold butter into tablespoon size pieces and add to flour mixture.
- Use a pastry blender cut the butter into the dry ingredients until the butter forms pea-size pieces.
- Make a well in the center of the flour/butter mixture and pour in buttermilk. Stir briefly to combine into a rough mixture.
- Gently stir the strawberries into the scone mixture.
- Turn the dough out onto a lightly floured work surface and divide in half. Form each dough half into a circle and pat out to ¾” thickness. Place each round on an ungreased cookie sheet, leaving 2-3” between the rounds.
- Score each round (cutting about ½ way down through the dough) into wedges.
- Bake at 400°F for 13-15 minutes or until the scone is cooked all the way through. Be aware that the strawberries add moisture to the scones and take extra caution that the center/bottom of the scones are cooked.
- Whisk together powdered sugar, cream, and almond extract to make drizzle. Add more cream until desired consistency is achieved.
- Drizzle glaze over scones; it will form a dry skin after 20-30 minutes.
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Notes
- In order for the scones to cook all the way through without the tops getting too dark, it is important that the scone rounds are not too thick - be sure they are no more than ¾” thick.
- The buttermilk adds moisture to the dough. You can also use regular milk.
- The strawberries add quite a bit of moisture; don’t add more than 1 cup of chopped strawberries to the recipe. Rinse and dry strawberries before cutting; if strawberries are prepared in advance, store them covered in the refrigerator for up to 1 day before mixing them into scones. Drain any excess juice before adding to the dough.
- You can also use a scone pan or drop it into mounds to make individual scones. Cook time may be slightly less.
Nutrition
Calories: 268kcal | Carbohydrates: 34g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 255mg | Potassium: 84mg | Fiber: 1g | Sugar: 10g | Vitamin A: 407IU | Vitamin C: 7mg | Calcium: 83mg | Iron: 2mg
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