Strawberry Scones with Strawberry Glaze
These strawberry scones are buttery, flaky, and bursting with juicy berries! Perfect for a slow morning or a brunch crowd, they bring sweetness to any day.
Recipe and image compliments of Brit from Whisked Away Kitchen
Strawberry Scones with Strawberry Glaze
Ingredients
Strawberry Scones
- 2 cups 260 grams all-purpose flour
- 1/2 cup 100 grams granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup Hiland Unsalted Butter frozen
- 1/2 cup Hiland Heavy Cream plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup fresh strawberries chopped into 1/2-inch pieces
- Coarse sugar for sprinkling optional
Strawberry Glaze
- 1 cup (120 grams) powdered sugar
- 1 tablespoon Hiland Unsalted Butter melted
- 1/8 teaspoon kosher salt
- 2-3 tablespoons Hiland Strawberry Milk
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Using the large holes of a box grater, grate the frozen butter and add to the dry ingredients. Gently incorporate the butter using a pastry cutter, two forks, or your hands until the mixture resembles coarse crumbs. If the mixture begins to feel warm, place it in the fridge for 15 minutes to keep it cold. Transfer to the fridge or freezer while you prepare the wet ingredients.
- In a small bowl, whisk together the heavy cream, egg, vanilla extract, and almond extract. Pour the wet ingredients into the flour mixture and add the chopped strawberries. Fold the dough just until there are no visible streaks of dry ingredients. The dough will look slightly crumbly but should hold when pressed together.
- Transfer the dough onto a lightly floured surface. Using floured hands, shape it into an 8-inch disc. Cut the disc into eight equal wedges.
- Arrange the scones on a parchment-lined baking sheet several inches apart. Brush the tops with heavy cream for a golden finish, and sprinkle with coarse sugar if desired. Chill the scones in the refrigerator for at least 20 minutes.
- Preheat the oven to 400°F.
- Bake the scones for 20–25 minutes, or until the tops are golden brown. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Prepare the icing by whisking together the powdered sugar, melted butter and salt. Add the strawberry milk one tablespoon at a time until you reach your desired consistency. Drizzle the glaze over the warm scones.
The strawberry milk glaze adds extra flavor and a beautiful pop of joyful color
Light and tender, these scones are a delightful treat with juicy strawberries and a flavorful glaze that makes every bite extra special.
Why We Love This Recipe
Scones might sound like a weekend-only project, but this recipe is approachable enough to whip up anytime. It takes classic scones and makes them a little extra special with fresh strawberries, just the right amount of sweetness, and a tender crumb. Plus, there’s nothing better than the smell of fresh scones baking in your kitchen.
Ingredient Notes
Fresh Strawberries: Fresh strawberries are the star here. Dice them into ½-inch pieces so they’re evenly distributed. I don’t recommend using frozen strawberries as they can add too much moisture to the scones.
Baking Powder: This gives the scones their lift, making them light and fluffy. Because you need a whole tablespoon of baking powder, I recommend using aluminum-free baking powder to avoid any aftertaste.
Hiland Heavy Cream: Heavy cream creates that rich, tender texture. Be sure to have some extra on hand for brushing the tops of the scones to achieve a beautiful golden finish.
Hiland Unsalted Butter: Freeze a stick of butter for about 30 minutes, then grate it on the large holes of a box grater. This method is key for creating flaky layers in the scones.
Flour: All-purpose flour works perfectly—no need for anything fancy.
Hiland Strawberry Milk: This ingredient makes the scone glaze irresistible. Simply combine Hiland Strawberry Milk with powdered sugar and a bit of melted butter for a sweet, creamy topping.
Step by Step Instructions
- Prep your strawberries: Hull and dice the strawberries, then set them aside. You can pat the strawberries dry with a paper towel if there is excessive moisture.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the frozen grated butter: Use a pastry cutter or your fingertips to work the cold butter into the dry ingredients until you get pea-sized pieces. This is where the magic of flaky layers begins. Just don’t let the butter melt! If the butter starts to get warm, place the bowl in the fridge or freezer for 15 minutes and then continue with the recipe.
- Bring it together: Mix together the wet ingredients. Add the wet ingredients and the strawberries to the flour mixture. Stir until just combined—don’t overmix! The dough should be slightly shaggy.
- Shape and bake: Turn the dough onto a floured surface, pat it into a circle, and cut into wedges. Brush the tops with a little cream and sprinkle with sugar for that golden, sparkly finish. Bake until the scones are lightly golden and smell irresistible.
- Make the glaze: Combine the powdered sugar, melted butter, and salt. Add the strawberry milk one tablespoon at a time until you get a thick but pourable consistency. Use a spoon to drizzle the strawberry glaze over the scones. I like to let the scones cool for about 10 minutes before adding the glaze so that they’re still warm.
Expert Tips and Tricks
- Keep the butter cold: This is the most important trick to getting tender, flaky scones. If your butter ever starts to get warm, transfer the dough or formed scones to the fridge or freezer for at least 15 minutes before continuing with the recipe.
- Don’t overwork the dough: Handle the dough just enough to bring it together. Overmixing can make the scones tough.
- Be generous with flour when forming the scones: This will prevent the dough from sticking to your hands or work surface, ensuring you can shape them easily without overworking the dough.
- Chill the formed scones before baking: Chilling the scones before baking ensures the butter will firm up and prevent the scones from spreading in the oven.
Make Ahead and Storage Instructions
Want to prep ahead? Shape the scones and freeze them unbaked. When you’re ready, bake straight from frozen, adding an extra minute or two to the baking time.
Once baked, store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
You can also store the baked scones in an airtight container in the freezer for up to 3 months. If freezing, I recommend leaving off the glaze until serving.
Enjoy them fresh with coffee or tea—these sweet, buttery scones are pure bliss!
Serving Ideas
While these strawberry scones are amazing on their own, here are a few ways to take them to the next level:
- Serve with clotted cream or whipped butter for an indulgent treat.
- Pair with a dollop of strawberry jam or fresh sliced strawberries for extra berry goodness.
- Enjoy alongside a hot cup of tea or a frothy cappuccino for the ultimate cozy morning.
For more delicious recipes, visit Hiland Dairy’s recipe page.
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