Strawberry Drop Scones
Difficulty: EasyMakes
12
sconesSoft, gently sweet and refreshing scones filled with strawberry pieces and topped with a light glaze!
Ingredients
2 cups (240g) all-purpose flour
1/2 cup (100g) granulated sugar
scant 1/2 tsp salt
2 1/2 tsp baking powder
1/2 cup (113g/1 stick) salted butter, frozen for 15 minutes
1/2 cup heavy cream
1 egg
1/2 tbsp vanilla extract
1 1/2 cups (213g) fresh or frozen strawberries, cut into small pieces
Glaze:
1 cup (113g) powdered sugar
1 tbsp (14g) salted butter, softened
2-3 tbsp (28-42g) milk
1/2 tsp vanilla extract
1 tsp honey
1 pinch salt
Directions
- In a large bowl combine the flour, sugar, salt and baking powder. Grate the frozen butter into the bowl using the large holes of a box grater. Mix in using a fork by mixing from the bottom up (see video) to keep the butter from sticking together as much as possible. Place this mix in the fridge or freezer.
- In a bowl or liquid measuring cup combine the cream, egg and vanilla until smooth. Stir into the dry mix using a spatula or large spoon until a dough forms, then fold in the berry pieces being careful not to overmix. Divide onto a parchment paper or silicone mat lined baking sheet using a heaping 3-tbsp scoop, or a lightly greased 1/4 cup for larger scones.
- Cover the sheet and chill for at least 30 minutes, up to 24 hours. Once ready, preheat oven to 400F and bake for 23-28 minutes or until golden browned on top. Remove and let cool completely.
- For the glaze, simply whisk all of the glaze ingredients together in a bowl or vessel of choice until smooth. If it is too thick, add a little more milk. If too thin, add a little more powdered sugar. If it tastes too much like powdered sugar, add a bit more salt and/or honey. Drizzle over the cooled scones and enjoy!
Recipe Video
Notes
- You can use most berries or soft fruit in place of strawberries, such as: blueberries, raspberries, blackberries, chopped peaches, chopped frozen cherries, etc.
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