Fresh Strawberry Scones | These tender scones are full of fresh strawberries. Perfect for a brunch, snack or weekend guests. Take advantage of sweet ripe strawberries and make the perfect scone! Scroll down to find out how you can always have some on hand for those surprise guests or last minute entertaining.
Scones freeze beautifully for last minute entertaining! Once scones are cut into the desired shape (triangle, square or round) place them (raw) on a cookie sheet lined with parchment paper. Freeze until hard (about 1 hour) Label a freezer safe zip top bag, place the frozen scones in the bag until ready to use. With this method you can bake all the scones or just a few. To bake, preheat oven according to the recipe, place frozen scones on a cookie sheet lined with parchment paper and bake (according to the recipe). I LOVE it! From freezer to oven!
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Fresh Strawberry Scones
For the Strawberry Scones
- 1/4 cup granulated sugar
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon slat
- 4 ounces cream cheese, cold and cut into pieces
- 6 tablespoons unsalted butter, cold and cut into pieces
- 2 large eggs, cold
- 1/3 cup milk, cold
- 1 1/4 cups fresh strawberries, tops removed and chopped
- 1 tablespoon all-purpose flour
For the Strawberry Glaze
- 1 cup confectioners sugar
- 2 teaspoons strawberry extract
- 3 tablespoons water
For the Strawberry Scones:
Preheat oven to 425°. Line a baking sheet with parchment paper.
In a medium mixing bowl add sugar, flour, salt and baking powder. Whisk together. Place the cold cream cheese, butter and eggs into the bowl of a food processor, add dry ingredients. Pulse a couple times or until combined. Pour in the milk, pulse to mix. Remove dough from processor on a lightly floured surface. In a medium bowl add the chopped strawberries. Sprinkle flour over the strawberries, stir to combine. Fold into the dough. Divide the dough in 2 equal pieces. Form each piece into a 6-inch disk. Use a sharp knife to cut each disk into triangles. Place on prepared baking sheet. Bake 15 minuets or until golden.
Lay a piece of wax paper under a wire cooling rack. Move baked scones to the wire cooling rack. Spoon or dip strawberry glaze over scones.
For the Strawberry Glaze:
In a medium bowl add the sugar, strawberry extract and water. Whisk until smooth.
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