A true sign of summer is when strawberry season is in full force! The Pacific NW not only gets to enjoy strawberries but the sweetest, most flavorful little berries around! Something about our local berries that make every dessert taste incredible.
With my daughter being allergic to eggs, finding sweet treats and breakfast items is often a true task. These scones are eggless but are so incredibly delectable you won't even miss the eggs!
This scone recipe is completely adaptable to use whatever fruit you have in season or whatever mix-ins you are craving from chocolate to apples. These are truly a wonderful breakfast treat in our house because I can make them ahead of time and bake them off whenever I need. I guarantee they will be the hit of any brunch too! Freezing the scones before baking actually helps loosen the gluten resulting in a flakier, higher rising scone so I encourage freezing ALWAYS! I will warn you, you may eat WAAAAAYYYY too many if you're not careful. If you make a batch, I would love to see! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ⅓ cup granulated sugar
- 4 tbsp unsalted butter
- 1 teaspoon pure vanilla extract
- ¾ cup fresh strawberries, cut in pieces
- Zest of one lemon
- 1 ⅓ cups heavy cream + additional if needed
- 2-3 tablespoon heavy cream or half & half
- ½ tsp pure vanilla extract
- ¾-1 cup powdered sugar
- Place oven racks in the upper third of the oven and preheat oven to 425 degrees F. Line two baking sheets with a silicone liner or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, salt, and sugar. Using a pastry cutter, add in butter until they form small pebbles. Add in strawberries and zest, gently toss together.
- In a liquid measuring cup mix together vanilla extract and 1 ⅓ cups heavy cream. Slowly begin pouring the cream mixture into the flour mixture, using a silicone/rubber spatula toss gently until a cohesive dough forms. Gently toss in chopped strawberries and continue to mix until a cohesive dough forms. Add an additional 2-3 tablespoon of heavy cream if needed.
- Dump the dough onto a lightly floured work surface. Gently fold the dough over a few times and then split into 2 disks. Pat each disk down gently to ensure they're even and about 1" thick. Cut each disk into 8 even triangles for small Scones (yields 16) or each disk into 4 (yields 8 large Scones)**See note below about freezing (I prefer freezing before baking)
- Place 1-inch apart on the prepared baking sheets and bake for 18-22 minutes or until golden brown and cooked through. Swap trays at the halfway point to ensure even baking and browning on top.
- Remove from the oven and transfer to cooling rack. Once cool, create your glaze. In a bowl add in powdered sugar and slowly add in heavy cream/half & half and vanilla until you have a thick glaze. Drizzle on top of cooled scones.
- **Freezing for make ahead. Go through all the steps, except baking. Once you have cut scones, you can freeze on the baking sheet until firm then toss into a ziploc bag. Anytime you want a fresh scone, pop into the oven and glaze! Freezing scones prior to baking also loosens the gluten to result in a flakier, higher rising scone. I prefer to freeze all my scones before baking.
- **You can opt to brush tops of scones with heavy cream then sprinkle with coarse sugar instead of glazing if you prefer.
- Serving Size: 8