Sweet Glazed Fresh Strawberry Scones
Sweet Glazed Fresh Strawberry Scones! These beauties will melt in your mouth! …
Originally Published July 4, 2021 | Updated May 1, 2023
Sweet Glazed Fresh Strawberry Scones
What you Will Love about this Recipe
Strawberries! Oh sweet strawberries! You are about to add extra magic to light and delicate scones.
- Easy Recipe
- The Perfect Crumble
- Perfect with tea or a glass of milk
Grab your aprons!
Today I am sharing my Sweet Glazed Strawberry Scone recipe with you.
Occasions To Serve Strawberry Scones
- Spring Brunch
- Weekend Breakfast in Bed
- Mother’s Day
- Book Club
- Afternoon Tea
Sweet Glazed Fresh Strawberry Scones
Ingredients
Makes 8 Sweet Glazed Fresh Strawberry Scones
Fresh Strawberry Scone Dough
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 8 tablespoons unsalted butter, cold and cut into small cubes
- 1/2 cup heavy cream
- 1 large egg
- 1 cups fresh strawberries, hulled and cut into quarters
Strawberry Scone Glaze
- 5+/1 tablespoons heavy cream
- 1 1/2 cup confectioners’ sugar
- 1 teaspoon clear vanilla
Optional
- Sanding Sugar for Sparkle
- Scone Pan This is a handy pan if you love scones. It isn’t necessary. Smile!
Strawberry Scone Instructions
Scone Prep
Preheat oven 400° F. Place on a cooling rack over foil or parchment paper.
If you are using:
- Scone Pan – Lightly grease using butter and a paper towel. Wipe away any standing excess. Set aside.
- Baking Sheet – Line with parchment paper. Set aside.
Strawberry Scone Dough
Whisk together the flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. Add the cold small butter cubes to the flour mixture. Snap the butter into flour using your fingers until the mixture resembles cornmeal and all the little cubes are snapped flat. Place the mixture in the refrigerator for 10 minutes.
In a small bowl, mix the cream and the egg until well blended. Lightly pat the strawberries dry with a paper towel.
Remove the flour and butter mixture from the refrigerator and add the strawberries. Slowly stir in the egg + cream mixture with a being careful not to smash the strawberries. When large dough clumps form, use clean hands to press the dough into a ball. Avoid over mixing.
Form The Strawberry Scones
- Baking Sheet – Place the dough ball onto a lightly floured surface and roll the dough into a 7″ inch round and 3/4″ in thickness. Cut the dough into 8 triangles using a sharp knife. Place the scones on the prepared baking sheet 2 inches apart.
- Scone Pan – Evenly and gently, press the dough into the prepared scone pan.
Bake The Scones
Bake 12 to 15 minutes or until golden brown. Remove the scones from the oven and let them cool.
- Baking Pan: Let the scones cool for a few minutes before moving to the prepared cooling rack.
- Scone Pan: Let the scones cool completely in the pan, then carefully remove and move to the prepared cooling rack.
Garnish
In a small bowl, whisk the cream, confectioners’ sugar, and clear vanilla until smooth. Add more cream if you prefer a loose glaze.
Drizzle the sweet glaze over the scones and sprinkle with sanding sugar for extra sparkle.
I would love to see how yours turned out!
Sweet Glazed Fresh Strawberry Scones
Ingredients
Strawberry Scone Dough
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 8 tablespoons unsalted butter cold and cut into small cubes
- 1/2 cup heavy cream
- 1 large egg
- 1 cups fresh strawberries hulled and cut into quarters
Strawberry Scone Glaze
- 5 +/1 tablespoons heavy cream
- 1 1/2 cup confectioners’ sugar
- 1 teaspoon clear vanilla
Extra Sparkle Garnish
- Sanding Sugar for Sparkle
Instructions
- Whisk together the flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. Add the cold small butter cubes to the flour mixture. Snap the butter into flour using your fingers until the mixture resembles cornmeal and all the little cubes are snapped flat. Place the mixture in the refrigerator for 10 minutes.
- In a small bowl, mix the cream and the egg until well blended. Lightly pat the strawberries dry with a paper towel.
- Remove the flour and butter mixture from the refrigerator and add the strawberries. Slowly stir in the egg + cream mixture with a being careful not to smash the strawberries. When large dough clumps form, use clean hands to press the dough into a ball. Avoid over mixing.
- Baking Sheet – Place the dough ball onto a lightly floured surface and roll the dough into a 7″ inch round and 3/4″ in thickness. Cut the dough into 8 triangles using a sharp knife. Place the scones on the prepared baking sheet 2 inches apart.
- Scone Pan – Evenly and gently, press the dough into the prepared scone pan.
- Bake 12 to 15 minutes or until golden brown. Remove the scones from the oven and let them cool.
- Baking Pan: Let the scones cool for a few minutes before moving to the prepared cooling rack.
- Scone Pan: Let the scones cool completely in the pan, then carefully remove and move to the prepared cooling rack.
- In a small bowl, whisk the cream, confectioners’ sugar, and clear vanilla until smooth. Add more cream if you prefer a loose glaze.
- Drizzle the sweet glaze over the scones and sprinkle with sanding sugar for extra sparkle.
Nutrition
How about Homemade Strawberry Shortcake!
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