Ingredients
Units
Scale
For the Scones:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 egg
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
For the Vanilla Glaze:
- 1 cup powdered sugar
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together heavy cream, egg, and vanilla extract. Pour into the dry ingredients and mix until just combined.
- Gently fold in diced strawberries, being careful not to overmix.
- Transfer the dough to a floured surface, shape it into a 1-inch thick circle, and cut into 8 wedges.
- Place scones on the prepared baking sheet and bake for 18-20 minutes or until golden brown.
- While scones are cooling, whisk together powdered sugar, heavy cream, and vanilla extract to make the glaze.
- Drizzle glaze over warm scones, serve, and enjoy!
Notes
- Use frozen strawberries if fresh ones aren’t available—just toss them in flour before mixing.
- For an extra buttery texture, brush the tops with heavy cream before baking.
- Swap strawberries for blueberries, raspberries, or peaches for a flavor twist!
