Strawberry Scones Recipe

5 from 1 vote

These strawberry scones are tender, buttery, and bursting with fresh flavor, finished with a vibrant blood orange glaze that adds a beautiful citrusy finish.

Prep Time15

Cook Time20

Total Time45

Course: Brunch

Cuisine: American

Servings: scones

Author: Eden

Cost: $15

Ingredients

2 cups all-purpose flour
3 tbsp granulated sugar
1 tsp fine sea salt
2 tbsp orange zest
12 tbsp unsalted butter chilled and cubed
1 cup fresh strawberries
2 large eggs lightly beaten
1/2 cup whipping cream
1 tbsp milk to brush the top
2 tsp granulated sugar to sprinkle over the top

Orange Glaze

1/2 cup powdered sugar
2 tsp orange juice blood orange for a pink color.

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, baking powder, salt, and orange zest. Mix to combine.
Drop in the cold, diced butter and mix on low speed until the butter pieces are about the size of peas.
In a separate bowl, whisk together the eggs and heavy cream. Slowly pour this into the flour-butter mixture while the mixer is on low. Mix just until everything comes together, but don’t over-mix. The dough will look lumpy, and that’s okay.
Gently toss the chopped strawberries with a little extra flour (this helps prevent them from sinking), then add them to the dough. Mix on low until just combined.
Turn the dough out onto a well-floured surface. Knead it a few times to bring it together into a ball.
Use floured hands and a rolling pin to roll or press the dough to about ¾ inch thick. You should still see little bits of butter in the dough. Keep the surface well-floured so it doesn’t stick.
Use a 3-inch round or fluted cutter to cut out scones. Re-roll scraps and cut more until all the dough is used.
Place the scones on a parchment-lined baking sheet. Brush the tops with a little milk or egg wash and sprinkle with coarse sugar.
Bake at 400°F for 20- 25 minutes, or until the tops are golden brown and the centers are fully baked. The scones should feel firm to the touch.
Let the scones cool for 15 minutes. Then whisk together powdered sugar and blood orange juice, and drizzle over the top before serving.

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