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Strawberry Scones Recipe

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4.2 from 11 reviews

Start your morning with these fresh Strawberry Scones that are flaky, tender, and perfectly sweetened. These scones are loaded with juicy strawberry pieces and can be enjoyed with a cup of tea or coffee to create a cozy café-at-home experience.

Ingredients

Strawberry Scones

  • 2 cups strawberries, stemmed and cut into small pieces
  • 2¼ cups all-purpose flour (use more if dough is too sticky)
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 large egg
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • ⅔ cup milk
  • 1 egg (for egg wash)
  • 1 tablespoon Turbinado sugar (optional)

Lemon Icing

  • 1½ cups icing sugar (confectioners sugar or powdered sugar)
  • 2 tablespoons lemon juice

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the scones.
  2. Prepare Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Stir thoroughly to distribute the ingredients evenly.
  3. Cut in Butter: Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
  4. Add Strawberries: Gently fold in the chopped strawberries, being careful not to crush them to maintain their shape.
  5. Mix Wet Ingredients: In a separate bowl, whisk together the large egg and milk until well combined.
  6. Combine to Form Dough: Pour the wet ingredients into the strawberry-flour mixture. Stir gently until a dough forms. If the dough is too sticky, sprinkle in a little more flour.
  7. Shape the Dough: Turn the dough out onto a floured surface and knead it gently just to combine. Pat the dough into a circle about 1 inch thick.
  8. Cut into Wedges: Using a sharp knife or bench scraper, cut the dough circle into 8 equal wedges and place them onto a parchment-lined baking sheet.
  9. Apply Egg Wash and Sugar: Beat the egg designated for egg wash and brush it over the tops of the scones. Optionally, sprinkle Turbinado sugar over the tops for extra crunch and sweetness.
  10. Bake the Scones: Bake in the preheated oven for 18-20 minutes or until the scones are golden brown and a toothpick inserted into the center comes out clean.
  11. Prepare Lemon Icing: While the scones are baking, whisk together the icing sugar and lemon juice until smooth.
  12. Cool and Glaze: Allow the scones to cool slightly on a wire rack. Drizzle the lemon icing over the warm scones before serving for a fresh citrus finish.

Notes

  • Use cold butter to ensure flaky scones.
  • Handle strawberries gently to prevent them from turning mushy in the dough.
  • You can substitute milk with buttermilk for a richer flavor.
  • Turbinado sugar adds a lovely crunch but is optional.
  • Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
  • For a dairy-free version, substitute butter and milk with plant-based alternatives.

Find it online: https://recipesbyliza.com/strawberry-scones-recipe/