I’m so happy you’re stopping by today, because I’m sharing a deliciously simple strawberry scone recipe. Now we can celebrate strawberry season together. In fact we going to be doing a lot of recipe celebrating today, just wait and see.
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It’s time for our July Pinterest challenge. Yay! Each month our host Cindy of County Road 407 selects an inspiration photo for us to recreate. Each participant puts their own spin on the photo according to our individual style and personality.
This month however we are changing things up and challenging ourselves with recipes featuring strawberries. How fun is that?! I can’t wait to read all the fabulous recipes, and I hope to make quite a few of them before the end of summer.
Be sure to click through all the links at the end of the post. If you’re hopping over from my blogging bestie Julie of My Wee Abode, welcome! You can bet I’ll be trying her yummy Strawberry Shortcake!
To see last month’s Pinterest challenge click on Summer Tablescape With Bottle Vases.
Our June Pinterest challenge photo credit goes to Lucinda Hershberger.
Strawberry Scone Recipe
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cubed
- 1/3 cup granulated sugar
- 2/3 cup milk
- 1 cup strawberries cut into small pieces
- 1/4 cup almond slices (optional)
Glaze Ingredients
- 1/2 cup powdered sugar
- 1 teaspoon almond extract (optional)
- 1 tablespoon milk
Instructions
- Pre-heat oven 425ºF.
- Combine flour, baking powder and salt in a mixing bowl.
- Next add butter to the flour mixture. Use pastry blender or a fork to combine until the flour mixture looks crumbly. (A food processor or mixer with paddle attachment works great too.)
- Add sugar.
- Create a little well in the center of the dry ingredients, pour in milk and combine.
- Gently fold in strawberry pieces.
- Shape into a round disk and place on a parchment lined sheet pan. I like to spread about a teaspoon of flour or powered sugar on the parchment to prevent the dough from sticking while I cut and separate the sections before baking.
- Bake in a 425ºF oven for 12 to 14 minutes.
- Remove from oven. Sprinkle almond slices over scones. While scones cool for a few minutes make the glaze.
- Drizzle glaze over scones, then move to a cooling rack for glaze to harden.
- These will last about two to three days in the fridge, then store leftovers in the freezer.
Recipe Tips
This is the kind of recipe where I like to get my hands into the dough. Sometimes when I’m extra lazy I blend the butter and dry ingredients together by hand and continue all the way to folding in the strawberries.
I figure I have to get the dough out to form a disk, so why not just mix the whole thing together by hand. There’s really no wrong way to make scones in my opinion and they always turn out great.
By the way I had to substitute regular milk with coconut almond milk. Yep, I even had milk on my shopping list and still missed it at the store. Anyway it works great as a substitute, although the glaze is not as bright as it would be with regular milk. 😉
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STRAWBERRY SCONE RECIPE
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cubed
- 1/3 cup granulated sugar
- 2/3 cup milk
- 1 cup strawberries cut into small pieces
- 1/4 cup almond slices optional
- GLAZE INGREDIENTS
- 1/2 cup powdered sugar
- 1 teaspoon almond extract optional
- 1 tablespoon milk
Instructions
- Pre-heat oven 425ºF.
- Combine flour, baking powder and salt in a mixing bowl.
- Next add butter to the flour mixture. Use pastry blender or a fork to combine until the flour mixture looks crumbly. (A food processor or mixer with paddle attachment works great too.)
- Add sugar.
- Create a little well in the center of the dry ingredients, pour in milk and combine.
- Gently fold in strawberry pieces.
- Shape into a round disk and place on a parchment lined sheet pan. I like to spread about a teaspoon of flour or powered sugar on the parchment to prevent the dough from sticking while I cut and separate the sections before baking.
- Bake in a 425ºF oven for 12 to 14 minutes.
- Remove from oven. Sprinkle almond slices over scones. While scones cool for a few minutes make the glaze.
- Drizzle glaze over scones, then move to a cooling rack for glaze to harden.
- These will last about two to three days in the fridge, then store leftovers in the freezer.
Be sure to follow Thistle Key Lane on Pinterest, where the boards are up to date with my favorite seasonal inspiration!
If you love my strawberry scone recipe then you’ll want to check out my Lavender and Honey Scone Recipe and Strawberry Lemonade Sorbet Recipe.
Next up on our strawberry recipe Pinterest challenge is my friend Carol of BlueSky at Home. You don’t want to miss her delightful Strawberry Vanilla Cake recipe.
Cheers!
