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These fresh Strawberry Scones are the perfect addition to your spring brunch menu. They travel well and can be made a few days in advance even.
And it's always good to have some baking recipes that don't require eggs. And I love to make these crumbly sweet scones when I'm short on eggs but have plenty of fresh sun-ripened strawberries.
Quick and easy, these one-bowl scones highlight the fresh, sweet berries....
Strawberry Scones with Almond Drizzle
2-1/2 cups flour3 tablespoons sugar, plus more for sprinkling
1 tablespoon baking powder
1/4 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
1 cup sliced or diced fresh strawberries
1/2 cup + 1 tablespoon heavy cream, divided
1 teaspoon vanilla bean paste
1/2 cup confectioners sugar, for glaze
2 tablespoons milk
1/4 teaspoon almond extract
Whole fresh strawberries, for garnish
Honey butter or strawberry jam, for serving
Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
In a large bowl, mix the flour, sugar, baking powder and salt. Use a pastry cutter or fork to incorporate the butter. Mix until the dough is clumpy, but it's okay if there are still some lumps of butter.
Gently fold in the strawberries. Mix the 1/2 cup heavy cream and vanilla bean paste into batter until just moistened.
Transfer the dough to a clean surface and gently work the dough just until the flour is all incorporated. Move the ball of dough to the prepared baking sheet.
Pat the dough into an 8-inch circle about 3/4" thick. Use a sharp knife to core the circle into 8 wedges. Brush the top with the remaining tablespoon of heavy cream and sprinkle with sugar.
Bake for 17 to 18 minutes or until the scones are light golden on top.
Let them cool slightly on the sheet, then slice into wedges and place the scones on a wire rack set on top of the baking sheet to cool completely.
Whisk the confectioners sugar with the milk and almond extract, then drizzle over the cooled scones. Serve with whole strawberries, honey butter, or strawberry jam.
Or all three.
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