Go Back
+ servings
strawberry scones drizzled with glaze, on a plate
Print

Strawberry Scones

These fresh strawberry scones with vanilla glaze are delicately soft, tender, and moist. They literally melt in your mouth.
Course Breakfast, Dessert
Cuisine American
Keyword scones, Strawberry Desserts, Strawberry Recipes
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 30 minutes
Servings 8 servings
Calories 383kcal
Author Kathleen

Ingredients

Scones:

  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, frozen
  • 1 cup chopped strawberries
  • sparkling sugar

Vanilla Glaze:

  • 1 1/2 cups confectioners' sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla

Instructions

Make Scones:

  • Adjust oven rack to lower-middle position and preheat oven to 400°F. Line a baking sheet with parchment paper.
  • In a small mixing bowl, whisk together sour cream (1/2 cup), vanilla (1 teaspoon), and eggs (1); set aside.
  • In a medium bowl, whisk flour (2 cups), 1/3 cup sugar, baking powder (2 teaspoons), baking soda (1/4 teaspoon), and salt (1/2 teaspoon) until evenly combined.
  • Using the large holes of a box grater, grate butter (8 tablespoons) directly into the flour mixture, stopping a few times during the process to toss the butter pieces into the flour. Use a pastry blender to cut the butter into slightly smaller pieces (the mixture should resemble a coarse meal) and stir in strawberries (1 cup).
  • Use a fork, and stir in half of the sour cream mixture into the flour mixture. Add the strawberries and remaining sour cream mixture and stir until most of the dry flour bits are incorporated, but the dough is still shaggy. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
  • Turn dough out onto a lightly floured work surface. Press the dough a few times, shaping it into a 6-inch diameter circle that's 1-inch-thick, until it just holds together (Don't overwork it or scones will be tough).
  • Sprinkle top with clear sparkling sugar. Cut into 8 triangles.
  • Transfer scones gently, using a spatula to lift them, onto the prepared baking sheet.
  • Bake until golden, about 14 to 16 minutes. Remove to a wire rack and cool. Drizzle cooled scones with glaze.

Powdered Sugar Glaze:

  • Whisk the powdered sugar (1 1/2 cups), vanilla (1 teaspoon), and just enough milk to create a thick, pourable consistency, until smooth. Add more milk if too thick.

Notes

  1. Frozen Butter: I like to leave my stick of butter in the freezer overnight so it's frozen through. Cold butter is a must to make proper scones. Freezing it ensures the butter temperature is perfect.
  2. Cutting In The Butter: Even though I grate the butter, I still want it in smaller pieces so I cut it in with a pastry cutter (paster blender), or 2 butter knives.
  3. Scone Dough: It's important not to over mix the dough. It will be shaggy and have lumps, or resembling very coarse crumbs, even some dry bits after mixing the dry ingredients with the wet ingredients with a fork.
    • For instance, you may have just a little bit of dry bits in the bottom of the large size bowl. The dough finishes coming together when you press it against the bowl into a ball and when it's turned out and pressed into a flat circle. These last 2 steps are part of the mixing process.
  4. Cutting Scones: When cutting the scones into wedges, press directly down. This will allow the scones to rise properly. Don't pull the knife through the dough or use a sawing motion.
  5. Baking: Don't over bake or you will dry out the scones. The edges will become golden brown when they're done. Remember baking time will vary depending on your oven.
  6. Tops Of The Scones: If you want a more golden scone top, brush with egg wash or heavy cream.

Nutrition

Serving: 1scone | Calories: 383kcal | Carbohydrates: 57g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 198mg | Potassium: 200mg | Fiber: 1g | Sugar: 32g | Vitamin A: 481IU | Vitamin C: 11mg | Calcium: 77mg | Iron: 2mg