Description
These Strawberry Scones are a delightful tender treat perfect for breakfast or afternoon tea. Made with fresh strawberries, a touch of vanilla and almond extract, and a luscious honey vanilla Greek yogurt, these scones are light, flaky, and subtly sweet. The recipe includes a creamy vanilla glaze to finish, adding a perfect balance of flavor and sweetness. Ideal for those who enjoy homemade baked goods with fresh fruit and a classic crumbly scone texture.
Ingredients
Scale
Dry Ingredients
- 2 cups flour
- 1/4 cup granulated sugar
- 1 teaspoon granulated sugar (for topping)
- 1/4 cup light brown sugar, lightly packed
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients & Add-ins
- 8 tablespoons unsalted butter, frozen
- 1/2 cup chopped strawberries
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/2 cup honey vanilla Greek yogurt
- 1 large egg
For brushing and glazing
- 2 to 3 tablespoons heavy cream (optional, for brushing)
- 2 tablespoons milk or heavy cream (for glaze)
- 1 cup powdered sugar (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Freeze Butter and Preheat Oven: Freeze unsalted butter until completely solid. Move the oven rack to the lower third and preheat the oven to 400°F. Prepare a large sheet pan by lining it with a silicone baking mat or parchment paper.
- Mix Dry Ingredients: In a large bowl, combine flour, 1/4 cup granulated sugar, light brown sugar, baking soda, baking powder, and salt. Toss together to evenly distribute.
- Grate the Butter: Remove frozen butter from the freezer and grate it using the large holes of a cheese grater directly into the bowl with dry ingredients.
- Cut Butter into Flour: Quickly cut the grated butter into the flour mixture using a pastry cutter or two butter knives until the butter is well incorporated. Stir in chopped strawberries gently and place the bowl in the fridge to keep cold.
- Prepare Wet Ingredients: In a separate bowl, whisk together vanilla extract, almond extract, honey vanilla Greek yogurt, and egg until smooth and combined.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and mix lightly with a fork until just combined. Then use your hands to gently press the dough together into a large sticky ball. Avoid overworking to keep the texture tender.
- Shape and Cut Scones: Form the dough into a 5 by 5-inch round disc, about 3/4 to 1 inch thick. Using a sharp knife, cut the disc into 8 equal triangles with decisive cuts. Separate them about 1 inch apart on the prepared sheet pan.
- Optional Brushing and Chilling: If desired, brush scone tops with heavy cream and sprinkle with the remaining teaspoon of granulated sugar. Refrigerate the scones for 20 minutes to chill before baking.
- Bake: Remove chilled scones from the fridge and bake at 400°F for 14 to 16 minutes until the edges are lightly golden and tops have a barely golden hue.
- Cooling: Let the scones rest on the pan for 5 minutes to continue cooking from the steam inside, then transfer to a wire rack to cool to room temperature.
- Prepare and Drizzle Glaze: Whisk together milk or heavy cream, powdered sugar, and vanilla extract to make a thick glaze. Adjust consistency with more milk/cream if needed. Drizzle the glaze over cooled scones with a spoon. Leftover glaze can be stored for later use.
Notes
- Note 1: Use all-purpose flour for the best scone texture; whole wheat or alternative flours may alter the crumb.
- Note 2: Use fresh strawberries for optimal flavor and texture. Frozen strawberries are not recommended as they may add too much moisture.
- Note 3: Avoid overmixing or over-kneading the dough to keep scones tender; gentle mixing just until combined is ideal.
