Glazed Strawberry Scones that melt in your mouth. Perfect for any brunch, celebratory shower or special breakfast.
We’ve made it. Friday’s here and the weekend is only a few short hours away. I thought I’d take it upon myself to plan tomorrow’s breakfast/brunch for you. If you love scones, strawberries and a luscious sweet glaze, that is. Ever since perfecting my scone recipe a few weeks back, I knew I needed to explore further options and see where I could take the recipe. After being thrilled to see fresh strawberries all over my local grocery store at the beginning of the week, I immediately took inspiration and started to dream about soft, buttery and amazingly mouthwatering scones. Filled with lots and lots of strawberries.
I guess Spring is all about fruit for me, especially berries. It’s been extremely dreary out with lots of rain pretty much all of this week. The bright pops of color cheer me up and remind me that sunshine and brighter days are ahead… or at least I hope they are. And don’t even get me started on the glaze I whipped up for the scones. So many happy feelings.
May these incredible scones light up your day as much as mine!
I am always surprised how quick the dough comes together. I know it can seem daunting to make any kind of pastry dough first thing in the morning, but there’s no need to worry about time commitment or difficulty with homemade scones. Once you get the hang of it, it’ll be just as easy as making pancakes for everyone. Except there’s no flipping involved, so maybe these are even easier to prepare than pancakes?!
While I really love the strawberry flavor, I can totally see that they would be just as good with blueberries, raspberries or even multiple berries mixed together. You can go berry crazy ;).
So I’ve stated above that fresh strawberries were my inspiration for these scones, but I feel like I should let you know that frozen berries were used in the actual recipe. And I recommend sticking with the frozen kind. Frozen berries are perfect for scones as you want the dough to stay as cold as possible – it makes it simpler to work with (less stickiness), but also causes the scones to be extra flaky and soft. If you really want to use fresh fruit you can, but I’ve had best results with the frozen varieties.
A good scone cannot be beat. It’s hard not to fall head over heels once you take a bite.
Wishing you all the happiest of weekends!
- 2 1/2 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 3/4 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 stick cold unsalted butter, cut into pieces
- 1 cup sliced frozen strawberries
- 2 cups confectioners' sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1-2 drops red food coloring
- 1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- 2. In a medium bowl, whisk together flour, baking powder, sugar and salt.
- 3. In another bowl, slightly whisk together heavy cream, egg, and vanilla.
- 4. Using a pastry cutter, mix butter into the flour mixture until coarse crumbs form. Add wet ingredients and using a wooden spoon, combine until fully incorporated and mostly smooth. Be careful not to over mix. Add sliced strawberries until just worked into the dough. The dough might not come together into one big ball, but into separate lumps, which is just fine. Turn dough out onto your work surface and using your hands, press into a 7-inch circle. Using a pizza cutter, cut circle into 8 equal triangles (like a pizza). Place triangles onto the prepared baking sheet. Place in the oven and bake for 16-18 minutes or until edges are slightly brown. Remove from the oven transfer scones to wire racks to cool completely.
- 5. Once scones have mostly cooled, combine confectioners' sugar, heavy cream, and vanilla in a medium bowl. Whisk until smooth and no lumps remain. Add food coloring until desired color is reached. Drizzle desired amount of glaze over the scones. Let sit for 5 minutes and enjoy!
Oh my those look awesome! Love the color of the glaze, so pretty 🙂
they’re sooo good but that’s a typo. it should be 1.5 tsps not Tblsps.