Small Batch Strawberry Scones Recipe - Butter and Bliss (2024)

Strawberry Glaze

Strawberry Scones

• ▢ 1 cup + 2 tablespoons all-purpose flour
• ▢ ¼ cup organic cane sugar (or granulated sugar)
• ▢ ¾ teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ 4 tablespoons unsalted butter, cold and cut into cubes
• ▢ 6 tablespoons heavy cream, cold
• ▢ 1 large egg yolk
• ▢ ½ teaspoon vanilla extract
• ▢ ½ cup fresh strawberries, chopped
• ▢ turbinado sugar (for sprinkling)

• Pop the cold butter cubes in the freezer for 5 minutes.

• Chop the fresh strawberries into 1/4 inch pieces. Place them in a paper-towel lined bowl to absorb excess liquid.

Strawberry Scones

• In a large mixing bowl, stir together the flour, sugar, baking powder, and salt.

  1 cup + 2 tablespoons all-purpose flour, ¼ cup organic cane sugar, ¾ teaspoon baking powder, ¼ teaspoon salt

• Add the cold butter cubes to the flour. Using your fingertips, press the butter cubes into small flat, flaky discs (about the size of a nickel) – making sure they are all coated with flour.You should still see butter chunks in the dough when you are done mixing it.Note –You can also freeze the stick of butter, grate it on a box grater, and toss in the flour until coated.

  4 tablespoons unsalted butter, cold and cut into cubes

• In a liquid measuring cup, measure 1/4 cup of heavy cream.Depending on your flour brand, humidity and weather, you may not need all 6 tablespoons.Add the egg yolk, and vanilla. Stir with a fork to combine.

  6 tablespoons heavy cream, cold, 1 large egg yolk, ½ teaspoon vanilla extract

• Pour the liquid into the flour mix. Using a spatula or wooden spoon, gently mix until a rough, shaggy dough forms and the flour is moistened.If needed, add more heavy cream, 1 tablespoon at a time. Gently stir in the strawberries until just combined.

  ½ cup fresh strawberries, chopped

• Pour the dough onto your rolling mat. Gently work the dough into a ball. It will be sticky, so you can flour your hands to make it easier. Press the dough ball into a 6 inch disc. Use a bench scraper or sharp knife to cut into 4 wedges.

• Place the wedges 2 inches apart on the prepared baking sheet. Brush the tops with heavy cream and sprinkle with turbinado sugar.

  turbinado sugar

• Refrigerate the scones for 10 to 15 minutes (while the oven is preheating) to rest and hydrate the dough.

• Preheat the oven to 400F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.

• Bake the chilled scones for 23 to 25 minutes, or until they are golden on tops and edges. Cool the scones on the baking sheet set on a wire cooling rack while you make the glaze.

• Drizzle the glaze over the tops of the scones. The scones are best enjoyed the day they are baked. Leftover, un-glazed scones can be stored covered at room temperature for up to 3 days.

• Serving Size– This is a small batch recipe. I have not tested a larger batch, though I think it would work.
• Yield– As written, the recipe will yield 4 scones.
• Strawberries– I recommend fresh for flavor and texture. To remove excess moisture from the strawberries, place them in a mixing bowl lined with paper towel after chopping.
• Chill Before Baking– I recommend chilling the cut scones for 10 to 15 minutes to let the dough rest and hydrate. Otherwise, the scones my be extra crumbly.
• Overnight Instructions– To make the night before, prepare to step 7, cover the scones and refrigerate, then follow the instructions to bake.
• Freezing Baked Scones– The baked un-glazed and cooled scones can be frozen for up to 3 months. Gently place in a sealed freezer bag. Thaw at room temperature and glaze.

Author: Erin Cernich