Strawberry Scones with Rosemary

These fluffy and moist Strawberry and Rosemary Scones, with vanilla glaze, are elegant enough for company, but simple enough for an everyday breakfast or brunch.

At every bakery where I have worked, I was the scone girl. I made so many scones. At my first job, I made dozens of scones before the store even opened at 7 a.m. I thought that was a lot. No no no. At my next bakery job, I sometimes made hundreds of scones every weekend. In addition, I made, on average, 48 pounds of scone mix (dry ingredients cut with butter) for the coming week. I know scones.

My mother-in-law had a dry scone decades ago and she still talks about it. She swore them off forever. As a matter of fact, the number one reason I hear that people don't like or don't try scones is, they think they're too dry. This is the scone recipe that changes that. A moist, cravable scone that will change even my mother-in-law's mind.

❤️ What you'll love about this recipe

• KID & ADULT FRIENDLY - The sweetness of the strawberries and the vanilla glaze are sure to be a hit with the kids, while the fluffy texture will make everyone happy!
• INEXPENSIVE - None of the ingredients is unusual or expensive, and can be made year-round with ease!
• QUICK & EASY - You can go from mixing to eating in less than 45 minutes! What's better than that?

Ingredients

There are no fancy ingredients in these scones. If you don't have something at home right now, you can easily find it at your local Mega Market. Just a few notes:

• Fresh strawberries Whatever time of year it is, strawberries are available at the local graocer. Do not try frozen strawberries. They're just too wet and will make a very wet scone, and not in a good way.
• Salt I exclusively use Diamond Crystal Kosher salt in all of my recipes. Morton's Kosher salt is actually more salty than diamond crystal, so if that's what you have, use half the amount listed in the recipe.
• Fresh rosemary You really must use fresh rosemary, which is usually available in those plastic packs in your produce department. If you can't find fresh rosemary, please don't use dry rosemary. It's too brittle and prickly and will never soften up. These scones are amazing even without the rosemary.

Weighing your ingredients makes a difference!

I include both volume (cups) and weight (grams) for most of my baking recipes, but I personally always measure by weight. I used to just scoop my flour and go, but my baking results were never consistent.

When I went to work in professional bakeries, they all used a scale for weighing major ingredients, with much more consistent results. If you try one of my baking recipes and it doesn't turn out just right, chances are that our measurement of a "cup" is just a little different.

When you measure by weight, 100 grams is 100 grams every single time. Accurate measurements lead to consistently good baked goods. My favorite scale is accurate and inexpensive.

How to make Strawberry and Rosemary Scones

• Pat strawberries dry Place cut strawberries on a paper towel-lined small sheet pan or cutting board. Cover with another paper towel and place another sheet pan, or another flat object, on top. This will lightly compress any excess surface moisture from the strawberries so that your scones won't become mushy from the fruit while baking.

• Mix dry ingredients and butter In the bowl of your food processor, measure your flour, sugar, baking powder, and salt and give them a whirl. Add your cold, diced butter and pulse the food processor 4 or 5 times, or until the butter is mostly the size of peas or smaller.

• Add strawberries and rosemary Dump the contents of your food processor into a large bowl and add your strawberries and chopped rosemary, tossing them a bit to coat them in the dry ingredients.

• Add wet ingredients and mix Whisk together the heavy cream, egg, and vanilla in a measuring cup. Make a well in the center of your dry ingredients and pour in your cream mixture. Using a danish dough whisk, or large spatula, mix everything until it just comes together, remembering to include everything from the bottom of the bowl.

• Scoop and egg wash Use a large scoop, or a couple of spoons, to portion your scone dough (about ½ cup each) onto a parchment paper lined large sheet pan, leaving at least 2 inches between each ball. Whisk together a large egg with 1 teaspoon of milk. Brush this egg wash over the top of each scone ball and sprinkle with coarse sugar, if desired.

• Bake Bake on the center rack of a preheated 400°F oven for 20-25 minutes, or until the tops are golden brown and a skewer inserted in the center of a scone comes out clean. Allow to cool for 15 minutes while you make the glaze. In a small bowl, whisk together the powdered sugar, vanilla bean paste, and 2 tablespoons of milk, until it is a thin, "drizzleable" consistency. Use a spoon or fork to drizzle the glaze all over the tops of the scones.

• Enjoy! These scones are amazing for breakfast or brunch, or even as a light dessert with coffee! My mother-in-law loves them ❤️ I win!

Storage and freezing instructions

To store, place in a paper lunch bag or wrap very loosely in plastic wrap. If you wrap them too tightly, with no airflow, the strawberries may release more moisture and the texture of the scones may become very moist. Delicious, but moist.

If you want to make these scones ahead and bake them another day, you can easily freeze them. Make the dough, scoop into portions, and place into the freezer. When they are frozen solid, place them into a zip-top bag and keep them in the freezer for up to two months. When you're ready to bake them, just remove them from the freezer and place them on a parchment paper lined large sheet pan. Egg wash and sprinkle the scones with coarse sugar and bake as directed, adding another 5-10 minutes to the bake time.

Looking for more morning sweet treats?

• Cinnamon-Cardamom Mini Donut Muffins
• Overnight Cinnamon Rolls
• Cranberry-Blood Orange Scones
• Zeppole with Lemon Curd
• Orange Buttermilk Scones