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  • Lucia Borzillo

Strawberry Scones

The second week in a row with no Friday Night Baking!

But again we have Saturday Baking.

I have to say that the aroma coming from the kitchen is intoxicating.

I just took Strawberry Scones out of the oven. They are the largest scones I have ever made. They look good but the size of them! Huge!!!

I cut the glaze recipe in 1/2. I think all that glaze would have made them too sweet for us.

The recipe is from Two Peas and Their Pod.


For the scones:

2 cups all-purpose flour

¼ cup granulated sugar

1 tablespoon baking powder

½ teaspoon salt

6 tablespoons cold unsalted butter into 1/4-inch cubes

1 cup heavy cream plus 1 tablespoon for brushing the scones

1 teaspoon pure vanilla extract

1 cup chopped fresh strawberries

2 tablespoons turbinado sugar

For the vanilla glaze:

1 ½ cups confectioners’ sugar

2 tablespoons milk

½ teaspoon pure vanilla extract


Preheat the oven to 400 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture. Mix until mixture resembles coarse meal, with a few larger butter lumps.

In a small bowl, whisk together 1 cup heavy cream and vanilla extract.

Pour the liquid ingredients over the flour mixture and stir with a spatula until dough begins to form. Don’t over mix. Gently fold in the strawberries.

Transfer dough to a floured countertop and gently push the dough together with your hands, just until it forms a ball. Form the dough into a 1-inch circle by patting the dough and gently pressing the dough. Don’t overwork the dough. You want to work quickly so the butter doesn’t get too warm.

Use a sharp knife to cut the scones into 8 triangles.

Place scones on a prepared baking sheet and put in the freezer for 15 to 20 minutes. This will prevent the scones from spreading when baking.

Remove the scones from the freezer. Use a pastry brush to brush the tops of the scones with the additional heavy cream. Sprinkle the scones with turbinado sugar.

Bake for 18 to 23 minutes, or until scones are golden brown on the bottom and around the edges.

Let the scones cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack.

While the scones are cooling, make the glaze. In a small bowl, whisk the confectioners' sugar, milk, and vanilla together until smooth. Drizzle glaze generously over the cooled scones.

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