Strawberry scones! I’m not sure why I don’t make scones more often because they are oh-so-delicious!
Perfect strawberry scone-making and scone-eating opportunities:
- Brunch with friends
- Breakfast on the go
- Mother’s Day!
- Afternoon snack
- Literally any other time, because how can you go wrong with scones?!
Scones will be making a regular appearance in my kitchen from now on, I think.
How to Make Scones:
Ok let’s talk a little scone technique here – there are two things you need to know before making these. Don’t worry – I’ll also include this info in the recipe notes at the end!
First, you need to use either frozen (like, actually frozen – not frozen strawberries that you thawed) or dried strawberries here. If you use fresh ones, they’ll release way to much liquid while baking and the scones will be a hot mess. I used frozen for these.
Second – Before baking, you will want to form the dough into a disc on your lined baking sheet (I used a silicone baking mat – love that thing!) and then cut the scones and proceed to bake. About 20 minutes into the bake time, you’ll want to take the baking sheet out of the oven and nudge the scones a little farther apart with a knife so that the inside edges will set up better. Then you’ll return the pan to the oven so the scones finish baking.
Not a huge deal but just something to note!
Other things to note – the dough is going to be kind of shaggy looking, or crumbly, which is fine! Just shape it as best you can – it doesn’t need to be perfectly smooth. I also like to sprinkle a little extra cane sugar over the top before baking them, to give some crunch.
Strawberry scones – so easy to make! Oh, you can even pop a little glaze on top to make them look all fancy. All you need is 1 cup of powdered sugar and a splash of milk and we’re in business.
I am struggling to find more things to say about these scones because I’m a little tired today and my brain is fuzzy. We’re leaving for Iowa on Sunday to spend a week with Grant’s family (my in-laws) – Yay! We’re also going to a good friend’s wedding – double yay! (Hi, Kodee, if you’re reading this ?.)
So, I’ve been working a lot more than usual this week, trying to get blog posts ready for while we’re gone, doing laundry, and trying to get the house cleaned up before we leave. Not that I mind the work – I love working on the blog and creating yummy recipes for all of you!!
But, I am decidedly excited to take some long naps in the car on the drive to Iowa! I’m also excited to start my summer reading list since I’ll have extra free time (!!!) How is it summer already?!? It feels like it was snowing just a few short weeks ago….oh wait, it was.
What’s first on my summer reading list, you ask? While, I’ll tell you. The Ice Cream Queen of Orchard Street! It is SO good – I’ve read it once before, but it definitely deserves a re-read, or two. It kind of falls into the same category as A Tree Grows in Brooklyn, if you’re curious!
Oh, friendly reminder – Mother’s Day is this Sunday and you should probably make these Strawberry Scones for your mama.
Or buy her some flowers, or a plant, if she’s into gardening (which my mom is). But whatever you do – don’t let said plants sit in your driveway, because your dad will back out in his car and run the flowers over, severing flower from stem. And he will try to tell you that it can be “glued back together.” And you will make another trip to the garden center to replace the flowers, because you love your mom and she deserves un-glued flowers.
Not that I know this from experience.
Strawberry & White Chocolate Scones
For the Scones:
- 1/2 cup half and half or milk
- 3/4 tsp vanilla extract
- 1 large egg
- 2 cups + 2 tbsp all-purpose flour 280 grams
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 2 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1/2 cup cold salted butter 113 grams
- 1 cup chopped, fresh strawberries
- 1/4 cup white chocolate chips
For Finishing + Glazing:
- 1-2 tbsp half and half or milk
- 3/4 cup powdered sugar
- Prep: Preheat oven to 400° F. Line a baking sheet with parchment paper or a silicone baking mat. Place your strawberries on a clean cutting board and gently blot with a paper towel. Set aside.
- Make the scones: Whisk together the vanilla, egg, and half and half in a glass measuring cup, and pop this mixture into the fridge. In a large mixing bowl, whisk together the sugar, flour, salt, cinnamon, and baking powder. Cut the cold butter into large chunks, and then cut it into the dry mixture using a pastry cutter. Cut the butter in until you have a crumbly mixture with small pieces of butter (pea size) that are coated in flour. Gently stir in the strawberries and white chocolate chips. Pour the wet ingredients into the bowl with the dry ingredients, and mix gently, using a spatula. Don't overwork the dough. On a floured counter, shape the dough into a ball using floured hands. You may need to add 2 tbsp or so of extra flour here. I sometimes go up to 3 tbsp. The dough shouldn't be wet. Flatten the dough into an 8-inch disc and cut into 8 slices. Place on your lined pan and freeze for 15 minutes – this is an important step. Brush the tops of the scones with a very light bit of heavy cream or milk, and sprinkle with a little coarse sugar, if desired.
- Bake: Bake the scones for 15-20 minutes, or until golden brown and no wet spots remain in the dough.
- Glaze: While the scones are baking, whisk together the powdered sugar and 1 tbsp of milk. If it’s still too thick to drizzle, add an extra tbsp of milk. Drizzle the glaze over the scones when they’ve cooled for a few minutes. Enjoy!
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