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–+ servings
Two strawberry scones on a white plate.
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Strawberries & Cream Scones

Tender, lightly sweet strawberry scones are topped with a vanilla glaze for a delicious spring breakfast or afternoon snack.
Prep Time 20 minutes
Cook Time 17 minutes
Cooling Time 10 minutes
Total Time 47 minutes
Servings 8 scones

Ingredients

For the Scones

For the Glaze

US Customary - Metric

Instructions

  • In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt and mix until combined.
    2 cups all-purpose flour, ⅓ cup granulated sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon fine sea salt
  • Grate butter into flour mixture using the large holes of a box grater. Use your fingers to work in the butter until the mixture resembles coarse meal.
    8 tablespoons unsalted butter
  • In a small bowl, whisk the sour cream, egg and vanilla until smooth.
    ½ cup sour cream, 1 large egg, 1 teaspoon vanilla extract or vanilla bean paste
  • Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Fold in the strawberries. Use your hands to gently press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.
    ⅔ cup diced fresh strawberries
  • Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place triangles onto the prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze.
  • In a medium bowl, prepare the glaze by mixing together the melted butter, powdered sugar, vanilla and 4 teaspoons of milk. Whisk until smooth. If the glaze is too thick, gradually add more milk until the glaze is able to be spooned over the scones. Dip or spoon the glaze evenly over the scones and allow the glaze to set before serving.
    3 tablespoons unsalted butter, 1 cup powdered sugar, ½ teaspoon vanilla extract or vanilla bean paste, 4 to 6 teaspoons milk

Notes

  • Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
  • Unbaked scones can be frozen for 2-3 months. Place the shaped and cut scones on a parchment-liked baking sheet in the freezer for 1-2 hours, until solid. Transfer to a zip-top freezer bag. When ready to bake, place on a sheet pan and bake according to the recipe directions, adding a few minutes to the baking time as needed. Glaze as directed.

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