Fresh Strawberry Scones with Strawberry Glaze
These Fresh Strawberry Scones are tender, buttery, and baked in classic wedges with juicy strawberries, optional rosemary, and a simple strawberry glaze made with powdered sugar and optional freeze-dried strawberry powder.
Servings: 8 scones
Calories: 380kcal
Ingredients
For the scones
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 tablespoon fresh rosemary finely chopped - optional but highly recommended
- 6 tablespoons unsalted butter grated
- 1 cup strawberries fresh diced
- ½ cup heavy cream cold
- 1 large egg
- 1 teaspoon vanilla extract
For the egg wash
- 1 large egg
- 1 tablespoon water
For the strawberry glaze
- 1 ½ cups powdered sugar
- 1 tablespoon freeze-dried strawberry powder optional
- 2 tablespoons milk plus more as needed
Instructions
- Line a sheet pan with paper towels. Add the diced strawberries in a single layer, cover with another paper towel, and top with another sheet pan. Set aside while you make the dough.
- Line a large sheet pan with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and rosemary, if using.
- Add the cold grated butter and work it into the dry ingredients with your fingers until the mixture looks crumbly with small pieces of butter throughout.
- Add the diced strawberries and gently toss to coat them in the flour mixture.
- In a measuring cup, whisk together the heavy cream, egg, and vanilla extract.
- Pour the cream mixture into the dry ingredients and gently mix until a shaggy dough forms. The dough should hold together when pressed, but should not feel wet or loose. If there are a few dry bits at the bottom of the bowl, use your hands to gently work them in as you shape the dough.
- Turn the dough out onto a lightly floured surface. Use your hands to bring it together and shape it into a disk about 1 inch thick.
- Use a sharp knife to cut the disk into 8 wedges, dusting the knife with flour between cuts if needed.
- Place the scones on the prepared sheet pan. If you have time, place into the freezer for 15 minutes while you preheat your oven to 400°F.
- Whisk together the egg and water, then brush the tops of the scones with the egg wash.
- Bake for 20 to 25 minutes, or until the scones are golden brown on top. Transfer to a wire rack to cool.
- In a small bowl, whisk together the powdered sugar, optional freeze-dried strawberry powder, and milk until smooth and drizzly. Add more milk a tiny splash at a time if too thick, or more powdered sugar if too thin.
- Drizzle or spoon the glaze over the cooled scones and let it set for a few minutes before serving.
Video
Notes
- Fresh strawberries work best in this recipe. Frozen strawberries release too much moisture and can make the dough sticky and wet.
- If you want a stronger pink color and more strawberry flavor in the glaze, use the freeze-dried strawberry powder. If you leave it out and out of splash of vanilla extract. The glaze will still be delicious, just more classic and vanilla-sweet.
- Storage: Store leftover scones loosely covered at room temperature for 1 to 2 days. Do not cover tightly because the fruit and glaze will make your scones too soggy.
Nutrition
Calories: 380kcal | Carbohydrates: 55g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 330mg | Potassium: 104mg | Fiber: 1g | Sugar: 30g | Vitamin A: 564IU | Vitamin C: 11mg | Calcium: 121mg | Iron: 2mg
