These homemade strawberry scones are simple to make, absolutely delicious, and bursting with fresh strawberry flavor! Top them with a vanilla glaze for just a hint of sweetness to balance out the buttery scone.
Line a large baking sheet with either parchment paper or a silicone mat
Add the flour, sugar, and baking powder to a food processor and pulse to combine it together.
Add in your COLD butter cubes and pulse to combine. Keep pulsing until the mixture is about the size of peas.
Whisk together the egg, milk, cream, and vanilla in a large mixing bowl. Reserve two tablespoons of the mixture for later.
Combine the wet and dry ingredients in a large mixing bowl and mix just until they’re incorporated, don’t over mix.
Fold chopped strawberries into the dough until incorporated.
Place the scone dough onto a floured surface and gently roll and pat it until you have a 1″ thick circle.
Cut into eight even triangles. Place scones on the prepared baking sheet and lightly brush with the reserved mixture from earlier.
Freeze scones on the baking sheet for at least 30 minutes.
Preheat oven to 425 degrees while scones are freezing.
Bake scones for 20 minutes or until the edges are turning golden.
Allow to cool completely on a wire rack before adding the glaze
Whisk together the powdered sugar, milk, and vanilla until you have a smooth glaze.
Drizzle over scones once completely cooled.
Make sure scones are cool before adding the glaze. If you try to add the glaze while the scones are still really warm, the glaze will just melt off.Store in an airtight container at room temperature for up to three days then either throw away or freeze.Cut the scones into more, smaller triangles, if you want the scone dough to go further. This recipe is written to make eight large scones but can easily make 12-16 smaller ones instead.