Strawberry and Rosemary Scones

Strawberry and rosemary scone with fresh strawberries on the side.

5 from 4 votes

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.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Brunch

Cuisine: American, British

Servings: scones

Calories: 376kcal

Author: Cynthia

Equipment

Ingredients

Scones

2 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
¾ teaspoon kosher salt
6 tablespoon cold unsalted butter diced
1 cup diced fresh strawberries
1 teaspoon fresh rosemary finely chopped
⅔ cup heavy cream
1 large egg
1 teaspoon vanilla bean paste or vanilla extract
1 large egg beaten with 1 teaspoon of milk, for egg wash
Coarse sugar or granulated sugar to sprinkle on top of scones before baking (optional)

Vanilla bean glaze

1 ½ cups powdered sugar
1 teaspoon vanilla bean paste or vanilla extract
2-3 tbs milk

US Customary - Metric

Instructions

To remove excess liquid from your fruit, place diced strawberries on a paper towel lined quarter sheet pan. Place more paper towel on top of them and then place another quarter sheet pan on top. Let sit while you gather your other ingredients and start the scones.
Preheat your oven to 400°. Line a large sheet pan with parchment paper and set aside.
In a food processor mix flour, sugar, baking powder, and salt. Add the cold butter and pulse briefly until the butter is the size of peas - about 4-5 pulses.
Pour the dry ingredients into a medium bowl and add diced strawberries and rosemary, tossing them around to coat in the flour. Make a well in the center with your fingers. Whisk together one egg, the heavy cream, and the vanilla and pour into the well. Mix everything with a spatula or danish dough whisk until fully blended.
Using a large scoop (or a medium scoop for smaller scones), scoop out dough and place on your prepared baking sheet. Place the scones in the freezer for 15 minutes to firm the butter back up.
Whisk together your last egg with a teaspoon of milk. Brush the tops of the scones with the egg wash and sprinkle with coarse sugar or granulated sugar, if desired, Bake for 20 to 25 minutes, until the tops are golden brown.
While the scones are baking, make your vanilla glaze. Place sifted confectioners’ sugar in a small bowl and add 2 tablespoons of milk and vanilla bean paste. Mix until all of the sugar is incorporated and it has a drizzling consistency If glaze is on the thick side, add additional milk as needed. Allow the scones to cool for 15 minutes before glazing.

Nutrition