Description
These strawberry scones are a delightful blend of fresh strawberries and buttery goodness. With a simple prep method, they’re a fantastic addition to any breakfast or brunch spread. Taste the perfect balance of sweetness and berry flavor in these homemade treats.
Ingredients
Scale
- 2 3/4 cups all-purpose flour spooned and leveled
- 1/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1 stick (1/2 cup) unsalted butter cold, grated or cut into small cubes
- 2/3 cup whole milk
- 1/2 cup full fat sour cream
- 1 large egg
- 1 cup chopped fresh strawberries
- 1 tablespoon melted butter to brush the tops with
- 3/4 cup powdered sugar
- 1 tablespoon whole milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Add the cold butter to the dry ingredients and toss until coated. Blend with a pastry cutter or your fingers until small pea-sized pieces form.
- In a separate bowl, whisk the milk, sour cream, and egg until well combined.
- Pour the liquid mixture into the dry ingredients and stir with a rubber spatula or wooden spoon until mostly combined.
- Gently fold in the chopped strawberries.
- Shape the dough into a ball and place it on a floured surface.
- Flatten the dough into an 8-10 inch circle and slice into 8 wedges.
- Transfer the scones to a baking sheet lined with parchment paper and lightly brush with melted butter.
- Bake for 23-25 minutes or until the tops are golden.
- While the scones are baking, whisk the glaze ingredients together until smooth.
- Allow the scones to cool for 10 minutes, then drizzle the glaze over them.
Notes
For best results, use cold butter to ensure flaky scones.
Fresh strawberries can be substituted with other berries like blueberries or raspberries.
Store leftover scones in an airtight container at room temperature.
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg