Seriously Amazing Strawberry Scones

This week I made some strawberry scones and posted a picture on Facebook and Instagram and I received many comments and emails asking for the recipe.   So for all my wonderful readers, I decided to make the sacrifice and make more scones today...  you know, so I could take some pictures and write about them!


Certainly not because there were none left and I really wanted more!

So, the back story.  I recently cleaned out my freezer and had two little tiny bags of frozen strawberries left over from our amazing May and June strawberry season last year.  We have a strawberry farm just down the road from us that grows and sells THE BEST strawberries I've ever eaten.  (And I'm not kidding about that.)  And since I had that little bag of strawberries on the brain... and scones on the brain, it just made sense to indulge!


So, here is how I made them!

Into a large glass bowl place: 3 cups flour, 5 teaspoons baking powder, 1 teaspoon salt, 1/3 cup sugar. Mix well and add 2 sticks of chilled butter cut into cubes.

Using a pastry cutter, cut your butter into small pea size pieces.  

Whisk 3/4 cup of heavy cream and 1 egg together in a small bowl...

...and add it to your flour mixture.

I also like to add about 1/4 of a cup of chopped strawberries to the dough.  Since mine were frozen, there was also a lot of juice so I didn't need more than that.  If you were using fresh strawberries, you might want to try to mash them just a little bit to get the juice out... it makes the scones so good!

Mix together until it is looks like this.  Kind of mixed together, but yet crumbly.

Prepare a surface to roll out your dough.  I use a pastry sheet, but you could just use your counter top.  Add a little flour to keep the dough from sticking.

It will be very crumbly.

Use your hands to knead in all the crumbly pieces and form a nice ball.

Roll out the dough to a large circle about 3/4 inch thick.

Using a pizza cutter, cut the circle into about 8 - 12 wedges.  I actually like to cut some smaller wedges for me since I don't eat that much.  

Ha!  Kidding!  (Smile!)   I actually cut small ones for my grand-girls. 

Cover a jelly roll pan with parchment paper and place your scone wedges onto the paper.  Be sure to leave a little distance between them so the edges get crispy!

Bake in a 350 degree oven for about 25 minutes until they are firm and a little brown.

Set them aside to cool and make the frosting.  I do not use a lot of frosting, because I like the sweetness to come from the strawberries.  But I do make enough frosting to drizzle over the berries.  So, I only use about 1 cup of powdered sugar, 1/2 teaspoon of vanilla, and a tiny bit of heavy cream... adding a little more as you stir.  You can also add a tiny bit of strawberry juice if you have it left over from your strawberries.    Mix it all together well; you want it to be a bit runny so you can drizzle it.

Place a few slices of strawberries on each scone and drizzle the frosting over each one.

Serve when they are warm!   But, I won't kid you... they are just as good the next day (if you have any left)!

Click here to upload and print the recipe!