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Homemade strawberry scones with fresh strawberries

Strawberry Scones

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Light and fluffy strawberry scones that are perfect for brunch or a quick snack, offering a delightful blend of flavor and texture.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups strawberries (stemmed and cut into small pieces)
  • 2 1/4 cups all-purpose flour Use more if dough is too sticky
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 6 tablespoons cold, unsalted butter (cut into small cubes)
  • 2/3 cup milk
  • 1 large egg (for egg wash)
  • 1 tablespoon Turbinado sugar (optional)
  • 1 1/2 cups icing sugar Also known as confectioner's or powdered sugar
  • 2 tablespoons lemon juice

Method
 

Preparation
  1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  2. Cut the strawberries into small pieces and toss them with 1 tablespoon of the sugar.
  3. In a large bowl, combine the flour, salt, baking powder, and remaining sugar.
  4. Add the cold butter and cut it into the mixture until it resembles small peas.
  5. Gently fold in the strawberries.
  6. In a separate bowl, whisk together the egg and milk, then pour this mixture into the dry ingredients.
  7. Mix until well combined and shape the dough into a round 10-inch disk.
  8. Cut the disk into 8 triangles and place them on the prepared baking sheet.
  9. Brush the tops with the egg wash and sprinkle with Turbinado sugar, if using.
  10. Bake for 20 to 30 minutes, or until the scones are golden brown.
  11. For icing, whisk the icing sugar with lemon juice until smooth and drizzle over the cooled scones before serving.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 8g

Notes

Scones can be made ahead of time and stored. They last a couple of days at room temperature, up to a week in the refrigerator, or can be frozen for longer storage. Use cold ingredients for better texture, do not overwork the dough, and feel free to experiment with flavors.
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