Nothing beats a fruity scone, especially when it’s drizzled with a fabulous strawberries-and-cream glaze!
About this Recipe
We love scones in our family. I make them every year for Mother’s Day, which means that I’ve tried a wide variety of recipes. One of my favorites, though, is this strawberry variation.
The secret to light, flaky scones is to NOT overwork the dough. It ought to be stirred until just combined and then patted into place with as few movements as possible. Do not knead, do not roll out!! Just pat into shape and cut. You can either make traditional round scones or cut the disc into triangles.
For the Scones
- 2 ½ cups flour
- ½ cup sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 8 tablespoons cold butter, cut into small pieces
- 2/3 cups + 1 tablespoon cream, separated
- 1 egg
- 8 medium sized strawberries, minced
- 2 strawberries, minced
- 2 cups powdered sugar
- 1 tablespoon cream
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, salt, baking soda, and baking powder. Cut in butter until the mixture resembles coarse crumbs, with some lumps the size of peas.
- In a separate bowl, combine the egg and 2/3 cups cream. Pour into the dry mixture and mix until just combined. Gently fold in the minced strawberries. Transfer to a floured surface and lightly form into a disc. Cut the disc into 12 wedges or circles. Brush tops with the remaining 1 tablespoon of cream. Bake for 12 minutes.
- While the scones cool, make the glaze. In a small bowl, whisk together the strawberries, powdered sugar, and cream until you have a have a smooth glaze. Pour 1 tablespoon of glaze over the top of each scone. Let set up and serve either warm or at warm temperature.
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