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Valentines-Day-Strawberry-Scones

Valentine's Day Strawberry Scones

AuthorTaylor
This scone recipe is so simple and so good! Fresh strawberries and a few pantry staples is all you need. Light and tender strawberry scones await you.
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Prep Time10 minutes
Cook Time12 minutes
Freezer Time 20 minutes
Total Time45 minutes
Servings8 scones

Ingredients  

Scones:

  • 2 cups all-purpose flour
  • 4 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup 1 stick butter, super cold
  • 1 cup fresh chopped strawberries
  • 1 cup heavy cream extra for brushing

Optional Glaze:

  • 3/4 cup confectioners' sugar
  • 2-3 tablespoons heavy cream or whole milk
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Instructions 

  1. In a large bowl, whisk together the flour, sugar, baking powder and salt until combined.
  2. Using box grater, grate the cod butter and toss in the flour with your fingers until it resembles course crumbs. If you don't have a grater, use a knife and cut the butter into small cubes. There should be small pieces of butter throughout the flour. Gently stir in the chopped strawberries, coating them with flour.
  3. Pour in the heavy cream and gently stir until almost combined. Do not overmix the dough or the scones will become tough.
  4. Transfer the crumbly dough to a floured surface and gently press until the dough comes together. Press the dough into an 8 inch disc, about 3/4 inches thick, with your hands. Cut into 8 equal wedges with a bench scraper or knife. For smaller scones, press dough into a larger rectangle and slice them smaller.
  5. Preheat oven to 425°F and line a baking sheet with parchment paper.
  6. Place scones on the baking sheet or a plate and freeze for 20-30 minutes up to 2 hours, allowing the gluten to relax. The time in the freezer will give you lighter, more tender scones.
  7. After freezer time, brush the tops with heavy cream. Bake at 425°F for 10-15 minutes, until golden brown on edges. 12 minutes is usually the sweet spot for me!
  8. Let them cool on the sheet for 5 minutes before transferring them to a cooling rack.
  9. Prepare the glaze if using. Combine glaze ingredients in a small bowl, start with a couple tablespoons of cream or milk and add more if you want to thin the glaze. Drizzle glaze on scones. Enjoy!

Notes

* I like my scones a bit more moist, if you like yours on the crumbly & drier side, start with 3/4 cup heavy cream. You can add a tablespoon more at a time if needed until your dough comes together.
1. Always start with cold (!!!) butter straight from the refrigerator or freezer and work fast so the butter doesn’t soften. Grating the cold butter is my best trick for accomplishing the right crumbly texture. I use a box grater to do this, it goes super quick!
2. Don’t over-mix your dough or the scones will become tough. Gently mix it until it is just combined and use your hands gently to press the dough. 
3. Freezing your scones before baking is another great tip I've learned to make lighter, more tender scones. It helps the gluten relax and gives you the most delicate texture!
4. Storage: Store leftover scones in an airtight container at room temperature for 2 to 3 days. Freeze up to 2 months.
5. You can also freeze the unbaked scones to bake at a later date. Once you've cut the scone dough into 8 triangles, freeze them on a baking sheet in the freezer for at least 1 hour before storing in a freezer-safe bag so they won't stick together. Bake from frozen as above, they may need a few extra minutes.