Strawberry Scones

5 from 3 votes

These Strawberry Scones are flaky on the outside, soft inside, and bursting with juicy strawberries. A hint of Greek yogurt keeps them incredibly moist and flavorful, all topped with a sweet glaze—simply delicious!

Prep Time30

Cook Time15

Chilling Time20

Total Time1 5

Course: Breakfast

Cuisine: American

Keyword: Strawberry Scones

Servings: scones

Author: Chelsea Lords

Cost: $5.61

Equipment

Large sheet pan (15" x 21")
Silicone baking mat or parchment paper
Pastry cutter or 2 butter knives

Ingredients

Strawberry Scones

2 cups flour see note 1
1/4 cup + 1 teaspoon granulated sugar divided
1/4 cup light brown sugar lightly packed
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter frozen
1/2 cup chopped strawberries see note 2
1 teaspoon vanilla extract
1/4 teaspoon almond extract optional
1/2 cup honey vanilla Greek yogurt I recommend Honey Vanilla Greek Gods
1 large egg
2 to 3 tablespoons heavy cream optional

Glaze

2 tablespoons milk or heavy cream
1 cup powdered sugar
1/2 teaspoon vanilla extract

US - Metric

Instructions

Freeze butter until completely frozen. Move oven rack to the lower third of the oven and preheat to 400°F. Line a large sheet pan with a silicone baking mat or parchment paper and set aside.
In a large bowl, toss together flour (see note 1), 1/4 cup granulated sugar, brown sugar, baking soda, baking powder, and salt.
Remove frozen butter from the freezer and grate it on the large holes of a cheese grater.
Working quickly, cut the frozen butter pieces into the dry ingredients with a pastry cutter (or 2 butter knives) until butter is worked into the flour. Add chopped strawberry pieces and gently mix to combine. Place in the fridge while working on the wet ingredients.
In another bowl, mix together vanilla extract, almond extract, Greek yogurt, and egg. Whisk until well combined and smooth.
Add the wet ingredients to the dry and mix with a fork until just combined. Use your hands to press the dough into a large ball. The dough will be slightly sticky, and it may seem dry like it won’t come together. Keep kneading and pressing gently into a ball and it will come together. The less you mix and knead, the better the texture will be (see note 3).
Using your hands, form the mixture into a 5.5 x 5.5-inch round disc, about 3/4th to 1-inch thick. Using a sharp knife, cut ball into 8 equal triangles. Don’t shimmy the knife into the scones; use decisive, swift cuts. Separate the 8 triangles and place on the prepared sheet pan about 1 inch apart.
If desired, brush the tops of the scones with heavy cream (using a pastry brush) and sprinkle with the remaining 1 teaspoon granulated sugar. Place the scones in the fridge to chill for 20 minutes.
Remove scones from fridge and bake in the preheated oven until lightly golden around the edges and barely golden on top, about 14–16 minutes.
Remove from oven and allow to stand on the sheet pan for 5 minutes. The steam is still cooking the insides! Allow scones to cool to room temperature, then drizzle the glaze on top with a spoon.
For the glaze, whisk the milk or heavy cream, powdered sugar, and vanilla extract together until smooth. Add more milk/cream as needed, but you do want the glaze quite thick. (You will likely have leftover glaze, but it works best in this volume.)

Notes

Note 1: Make sure to spoon and level the flour measurement. If you scoop a measuring cup into a bag of flour, you will pack in too much flour (drier scones).

Note 2: I like to only use the outsides of the strawberries for the scones (and eat the inside, white parts). This helps keep the scones consistently sweet with ruby-red flecks.

Note 3: Go easy on the kneading. As soon as the dough comes together, stop kneading. A few bumps and lumps are good. You also want to keep the dough as cold as possible. Additionally, the more you mix the dough, the denser the scones will be.

Storage: Strawberry Scones are best enjoyed fresh, ideally less than 2 hours after baking. To freeze, keep unbaked scones in an airtight bag for up to 1 month; bake directly from the freezer, adding 1–3 minutes to the baking time.

Nutrition