Tender and buttery fresh strawberry scones topped with a sweet and tangy strawberry glaze, perfect for a delightful breakfast or afternoon treat.

Units Scale

Cook Mode Prevent your screen from going dark

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
Toss the chopped strawberries in 1 tablespoon of flour to prevent sinking.
Pour the wet ingredients into the dry ingredients and gently mix until just combined.
Fold in the floured strawberries gently, being careful not to overwork the dough.
Turn the dough onto a floured surface, pat into a 1-inch thick circle, and cut into 8 wedges.
Place scones on the prepared baking sheet and brush tops with a little heavy cream.
Bake for 18-22 minutes or until golden brown. Allow to cool completely.
Mix powdered sugar with mashed strawberries to create the glaze. Drizzle over cooled scones.

Use cold butter to ensure flakiness in the scones.
Do not overmix the dough to keep scones tender.
You can freeze unbaked scones and bake directly from frozen, adding a few extra minutes to baking time.