Strawberry Scones Recipe
These Strawberry Scones are fluffy, tender and topped off with a tart lemon glaze. Made with simple ingredients, they make the perfect breakfast, brunch or afternoon snack.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Breakfast
Cuisine: American
Servings: 8 scones
Calories: 458kcal
Author: The Carefree Kitchen
- 2 Cups All-Purpose Flour
- 3 Tbls Sugar
- 1 Tbls Baking Powder
- ½ teaspoon Salt
- 5 Tbls Butter cold, cut into 1 Tablespoon pieces
- 1 Cup Heavy Cream
- ¼ Cup Strawberry Jam
- ⅔ Cup Strawberries diced
- 2 Cups Powdered Sugar
- ⅓ Cup Lemon Juice
Preheat oven to 425 degrees.
In a food processor, mix together the flour, granulated sugar, baking powder and salt. Add the cold butter and pulse until the butter is in small pieces and the flour resembles cornmeal - it should be under 10 pulses. Transfer to a large mixing bowl.
In a medium size mixing bowl, combine the heavy cream and the strawberry jam, mix well, then add to the flour mixture along with the diced strawberries.
Fold the ingredients with a spatula until all of the dry ingredients are moistened and everything looks combined. Do not over mix.
Transfer the scone dough onto a lightly floured surface and and gently shape the dough into a 10" circle. Using a large sharp knife, cut into 8 or 10 wedges, then place onto a baking sheet about 1.5" apart.
Bake for about 30 minutes, or until golden brown.
Remove from the oven and let them cool for a few minutes on the baking sheet. In the meantime, whisk together the powdered sugar and lemon juice in a bowl and drizzle over the tops of the scones.
Serve slightly warm, and enjoy!
Calories: 458kcal | Carbohydrates: 69g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 60mg | Sodium: 229mg | Potassium: 279mg | Fiber: 1g | Sugar: 40g | Vitamin A: 670IU | Vitamin C: 12.1mg | Calcium: 110mg | Iron: 1.7mg