Description
A flaky, buttery scone filled with fresh strawberries and finished with a sweet cream glaze.
Ingredients
2 and 3/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup granulated sugar
1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
1 large egg
1/2 cup whole milk
2 tablespoons heavy cream
1 cup fresh strawberries, hulled and quartered
1 large egg, beaten (for wash)
1 teaspoon water (for wash)
2 tablespoons sugar (for sprinkling)
2 tablespoons heavy cream (for glaze)
3/4 cup confectioners’ sugar (for glaze)
1 teaspoon vanilla extract (for glaze)
1/8 teaspoon salt (for glaze)
Instructions
Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 3: Use a pastry cutter to cut the cold butter into the dry ingredients until crumbly.
Step 4: In a small bowl, whisk together the egg, milk, and 2 tablespoons of cream, then add to the flour mixture.
Step 5: Gently fold in the strawberries and knead the dough slightly on a floured surface to form a disc.
Step 6: Cut into 8 wedges, brush with egg wash, and sprinkle with sugar.
Step 7: Bake for 18-22 minutes until golden, then drizzle with vanilla cream glaze once cooled slightly.
Notes
Ensure butter is ice-cold for the best texture. Do not overwork the dough or the scones will be tough.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320 kcal
- Sugar: 18g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
