• Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 2 cups (8.5 oz, 238 gr) all-purpose flour
  • 1/2 cup (3.5 oz, 98 gr) granulated sugar
  • 1 TBSP baking powder
  • 3/4 tsp Morton kosher salt (use 1 1/2 tsp if using Diamond Kosher)
  • 6 TBSP (3 oz, 84 gr) very cold unsalted butter, cut into small cubes
  • 1 cup (about 6 oz, 168 gr) strawberries, rinsed and diced
  • 1 large egg, cold
  • 1 tsp lemon juice (optional, helps the strawberry flavor pop)
  • 1 tsp lemon zest (optional or replace with vanilla extract)
  • 1/2 cup (4 fl oz, 118 ml) heavy cream, cold
  • 1/2 cup (4 fl oz, 118 ml) heavy cream, cold
  • 1 cup (126 gr) powdered, confectioners, or icing sugar
  • 2-4 TBSP (30-59 ml) milk (or lemon juice for a more tart scone)
  • 1 tsp vanilla extract (omit if making lemon glaze)
  1. Instructions
  2. Preheat the oven to 425 F (218 C).
  3. Mix Dry Ingredients: In a large bowl whisk together the flour, sugar, baking powder, and salt until well combined.
  4. Cut in Fat: Add the pieces of cold butter to the bowl and cut it into the flour mixture using a pastry cutter or a fork until the texture of coarse meal. Add the strawberries into the bowl and toss to combine.
  5. Add the Liquid: Lightly whisk together the heavy cream, egg, and lemon juice. Pour the liquid mixture into the bowl and stir with a rubber spatula or spoon until just combined.
  6. Knead & Shape: Lay the dough out on a lightly floured work surface and lightly knead with a lightly floured hand about 4 times. Pat the dough out to an 8 or 9 inch circle (about 1 inch thick) and cut it into 8 triangle shaped pieces
  7. Gently transfer the scones onto a parchment paper or silicone baking mat lined baking sheet. Brush lightly with cream.
  8. Bake at 425 F (218 C) for 14-16 minutes until golden brown.
  9. Make the Glaze: Whisk together the powdered sugar with enough liquid to create a pourable glaze.
  10. Store leftovers completely cooled in an airtight container for up to 2 days or wrap cooled scones in plastic wrap and store in the freezer for up to 3 months. Refresh in the oven at 325 F (162 C) until warmed through.