Strawberry Scones
Tender bakery-style strawberry scones with vanilla glaze.
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter cubed
- 1 cup diced fresh strawberries
- 1/2 cup heavy cream
- 1 large egg
- 1 1/2 teaspoons vanilla bean paste divided
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In the bowl of a stand mixer, combine the flour, granulated sugar, baking powder, baking soda, and salt, and mix briefly with the paddle attachment to combine.
- Add the cold cubed butter and mix on medium speed until the mixture looks like coarse meal with some pea-sized pieces of butter visible.
- In a small bowl whisk together the heavy cream, egg, and 1 teaspoon vanilla bean paste.
- With the mixer on low speed, slowly pour the cream mixture into the dry ingredients and mix just until the dough begins to clump together.
- Add the diced strawberries and gently fold them into the dough by hand just until evenly distributed.
- Turn the dough out onto a lightly floured surface and bring it together with your hands, then pat it into a disc about 1 inch thick.
- Wrap the disc in plastic wrap and refrigerate for 1 to 2 hours until firm and well chilled.
- Transfer the chilled disc to a lightly floured surface and cut it into 8 equal wedges.
- Arrange the wedges on the prepared baking sheet, spacing them apart.
- Bake for 15 to 18 minutes, until the scones are puffed and lightly golden at the edges.
- Let the scones cool completely on a wire rack.
- In a medium bowl whisk together the powdered sugar, milk, and remaining 1/2 teaspoon vanilla bean paste until smooth and thick.
- Drizzle the vanilla glaze over the cooled scones and let it set for about 1 hour before serving.
Notes
- Keep the butter and cream very cold to help the scones rise tall and stay flaky.
- If the dough feels sticky when shaping, lightly flour your hands instead of adding more flour to the dough.
- You can freeze unbaked wedges and bake from frozen at 400°F, adding 3 to 5 minutes to the bake time.
- Store baked and glazed scones in an airtight container at room temperature for up to 2 days.
- If the dough feels sticky when shaping, lightly flour your hands instead of adding more flour to the dough.
- You can freeze unbaked wedges and bake from frozen at 400°F, adding 3 to 5 minutes to the bake time.
- Store baked and glazed scones in an airtight container at room temperature for up to 2 days.