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strawberry scone on a white plate

STRAWBERRY SCONE RECIPE

Michelle Meyer
A delicious treat that is perfectly moist, crumbly and has just enough strawberry sweetness to satisfy.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Snack
Cuisine english
Servings 8 Scones

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.
Keyword scone