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Strawberry Cream Scones with Vanilla Glaze

Two halves of freshly baked Strawberry Cream Scones with Vanilla Glaze resting on a white plate.
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A recipe for tender, sweet scones made with fresh strawberries and heavy cream, finished with a simple vanilla glaze.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 3/4 cup heavy cream, chilled, plus 2 tablespoons for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup fresh strawberries, hulled and chopped
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk or cream (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a small bowl, whisk together the 3/4 cup heavy cream, egg, and 1 teaspoon vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix.
  6. Gently fold in the chopped strawberries. The dough will be shaggy.
  7. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle. Avoid kneading.
  8. Cut the dough into 8 wedges or use a round cutter. Place the scones on the prepared baking sheet.
  9. Brush the tops of the scones lightly with the reserved 2 tablespoons of heavy cream.
  10. Bake for 15 to 18 minutes, or until the tops are lightly golden brown. Let cool completely on a wire rack.
  11. To make the glaze, whisk together the powdered sugar, 2 tablespoons milk or cream, and 1/2 teaspoon vanilla extract until smooth. Add more liquid, a half teaspoon at a time, if the glaze is too thick.
  12. Drizzle the vanilla glaze over the cooled scones. Let the glaze set before serving.

Notes

  • For the most tender scones, keep your butter and cream very cold before mixing.
  • If you do not have heavy cream, you can substitute whole buttermilk, but reduce the mixing time even further to prevent toughness.
  • If using frozen strawberries, do not thaw them; toss them with one teaspoon of flour before adding them to the dough to prevent excess moisture.
  • Handle the dough minimally; overworking develops gluten, resulting in tough scones.

Nutrition

Find it online: https://spoonfulsnap.com/strawberry-cream-scones-with-vanilla-glaze/