Fresh Strawberry Scones
Delicious scones made with freshly picked, ripe strawberries and drizzled with sweet strawberry glaze. These are the perfect scones to make for a weekend brunch or after going strawberry picking!
Ingredients
Fresh Strawberry Scones
- 2 3/4 cup all purpose flour see recipe notes
- 1/3 cup granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter chilled or frozen
- 2 eggs
- 1/3 cup heavy cream
- 1/3 cup milk
Strawberry Scone Filling
- 2 cups diced strawberries freshly picked is best
- 1/3 cup powdered sugar
- 3 Tablespoons flour
Scone Glaze
- 1/4 cup reserved strawberry juice
- 1 cup powdered sugar
Instructions
Strawberry Scone Filling
- Put two cups of diced strawberries in a liquid measuring cup. Smush the strawberries, extracting some of the juices from the berries until the strawberries reduce a bit and the liquid measuring cup shows 1 1/2 cups.
- Place a fine mesh strainer on top of a bowl. Pour the juicy, 1 1/2 cups of strawberries into the fine mesh strainer and push the strawberry mixture back and forth to strain out about 1/2 cup of juice.
- Dump the strawberries in the strainer back into the liquid measuring cup. Set the strawberry liquid to the side to use in the glaze. Add 1/3 cup powdered sugar and 3 Tablespoons of flour to the strawberries in the liquid measuring cup and mix it up. Set aside while you make the strawberry scones.
Strawberry Scone Dough
- Preheat the oven to 425 degrees.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
- Grate the entire stick of cold butter into small pieces. Add the butter to the flour mixture and mix until little pieces of butter are evenly distributed throughout. Alternatively you can "cut" the butter into the flour mixture using a pastry cutter into pea sized shapes.
- Mix together the eggs, heavy cream and milk in a liquid measuring cup. Pour into the butter/flour mixture and mix together until it is just combined and forms a ball.
- Turn the dough out onto a countertop or pastry mat and knead two or three times. Cut the dough into two equal sections.
- Lightly flour both balls of dough. Roll both balls out into equal sized 8 inch circles. Spread the strawberry filling on top of one of the circles, leaving a little gap on the edges.
- Place the other 8 inch circle of dough on top of the strawberry filling, sandwiching the scone dough together. Pinch the seams closed.
- Cut the dough into 8 triangular sections and place on a parchment lined baking sheet.
- Bake scones for 14-16 minutes until baked through and a little brown on top.
- While the scones bake, mix up the glaze. Whisk together 1/4 cup of the reserved strawberry juice with 1 cup powdered sugar. After the scones have cooled a bit, top each scone with glaze. Enjoy!
Notes
Flour: This recipe works great with all purpose flour. If you happen to have a soft flour (protein content of 8.5-10%), that will work the best for a softer, melt-in-your-mouth scone. I buy my flour from Weisenberger Mills.
Strawberry Filling: I prefer this recipe with fresh strawberries. If you don't have fresh strawberries on hand, you can use your favorite strawberry jam in place of the fresh strawberry filling. Use 1/2 cup of your favorite strawberry jam and mix 1 Tablespoon of flour with the jam before spreading on the scone dough.