Strawberries and Cream Scones
This sweet and delicious treat is perfect for a spring or summer brunch.
By Ree Drummond
Jump to recipe
Yields:
16 serving(s)
Prep Time:
30 mins
Total Time:
2 hrs
Not only is the glaze super delicious, you only need three ingredients to make it!
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Ingredients
For the scones:
- 3 cups
all-purpose flour, plus more for dusting
- 1/2 cup
granulated sugar
- 4 tsp.
baking powder
- 1/2 tsp.
kosher salt
- 1
stick cold unsalted butter, cut into pieces
- 3/4 cup
chopped dried strawberries
- 1 cup
heavy cream, plus more if needed
- 1
large egg
- 2 Tbsp.
strawberry preserves
- 1 tsp.
vanilla extract
- 4
drops red food coloring (optional)
For the glaze:
- 2 cups
powdered sugar, sifted
- 2 Tbsp.
unsalted butter, melted
- 2 Tbsp.
milk
Directions
- Step 1For the scones: Preheat the oven to 400˚. Sift together the flour, granulated sugar, baking powder and salt into a large bowl. Add the butter and use a pastry blender or two knives to cut the butter into the dry ingredients until the mixture resembles coarse crumbs and there are no large chunks of butter. Toss in the dried strawberries.
- Step 2Mix the heavy cream, egg, strawberry preserves, vanilla and food coloring in a medium bowl. Add the cream mixture to the flour mixture; stir gently with a fork until combined. The dough should be crumbly, but if it’s too crumbly to work with, splash in a small amount of heavy cream.
- Step 3Turn out the dough onto a floured surface and lightly press it together into a rough rectangle. Use a rolling pin to roll it into an 8-by-12-inch rectangle (use your hands to help shape it if necessary). Trim the edges with a knife. Cut the dough in half crosswise, then cut lengthwise into quarters to make 8 rectangles. Cut each rectangle in half diagonally to make 16 triangles.
- Step 4Transfer the scones to a parchment-lined baking sheet and bake until just golden, 20 to 25 minutes. Let cool 15 minutes on the pan, then transfer the scones to a rack to cool completely.
- Step 5For the glaze: Combine the powdered sugar, melted butter and milk in a medium bowl until smooth and somewhat thick. Place the rack of scones over a baking sheet to catch drips, then use a spoon to drizzle the glaze over the scones. Let the glaze set completely, about 1 hour.
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