Strawberry Scones

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Nothing in my house goes to waste. Either it is being used in recipes or being turned into compost in the back yard to grow even more food. We use everything. Why throw away money? That is where I got the idea to make these for the kids and hubby one day. I was sick of eating strawberries every day, and the kids just weren’t eating them fast enough, so instead of tossing them, I made theses delicious pastries.

Best part is, it cost about $6 to make 8 scones when at the bakery it can cost that much just two buy two! I rather save the money and make them at home. Once you have the basic dough down, you can get so creative with different add-ins. You can do blueberry-lemon or maple-oatmeal. You could even go a little crazy and make cheddar and chive scones! I don’t know about you, but I’m getting excited about all the possibilities, so let’s slow down and make the strawberry scones first. Let’s show those bakery scones who’s boss and make them at home! 😀

Bon Appétit

Strawberry Scones
Servings: 8 slices
  • 2 1/2  cups  all-purpose flour
  • Tbsp  granulated sugar
  • Tbsp  baking powder
  • 1/4  tsp  salt
  • 1/2  cup unsalted butter chilled and diced
  • cup  chopped fresh strawberries
  • eggs lightly beaten
  • 2 ts vanilla
  • 1/2  cup  milk chilled
  • 1 Tbsp  milk to brush the top
  • 2/3  cup  Confectioners sugar
  • Tbsp  Milk
  • 1 ts vanilla
  1. Preheat oven to 400˚F. In a large bowl, stir together 2 1/2 cups flour, 2 Tbsp sugar, 1 Tbsp baking powder and 1/4 tsp salt. Add 1/2 cup diced butter and cut it into flour using pastry blender until mixture resembles pea-sized coarse crumbs. Gently toss in chopped strawberries. Make an indentation in the center and set bowl aside.
  2. In a second small mixing bowl, beat 2 eggs then stir in milk or heavy cream and vanilla. Add the mixture to flour mixture and use a large spoon to gently stir just until moistened. Do not over-mix.
  3. Place dough onto generously floured sheet of parchment paper. Pull dough together and shape it into a 3/4-inch-thick circle. Cut into 8 equal wedges and pull them apart slightly (at least 1/2″ apart).
  4. Brush wedges with an egg wash and bake at 400˚F for 16-18 min, or until puffed and golden brown
How to make the glaze:
  1. Stir together 2/3 cup powdered sugar, milk and vanilla. Easily thicken glaze by adding more powdered sugar and thin it out with more milk. Drizzle glaze over scones and serve scones warm or at room temperature.

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