Fresh Strawberry Scones
Buttery, flaky scones loaded with juicy fresh strawberries and finished with a simple vanilla glaze. Mixed in minutes and baked to golden perfection—ideal for breakfast, brunch, or a teatime treat. Uses alcohol-free vanilla to keep it halal-friendly.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
- 1 cup fresh strawberries, diced and patted dry
- 1 cup heavy cream
- 1 teaspoon alcohol-free vanilla extract
- 1 tablespoon heavy cream, for brushing
- 2 tablespoons turbinado sugar, for topping (optional)
- 1 1/2 cups powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1/2 teaspoon alcohol-free vanilla extract (for glaze)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- Cut in the cold cubed butter with a pastry cutter (or rub in with fingertips) until the mixture looks like coarse crumbs with pea-sized butter pieces.
- Gently fold in the diced strawberries.
- Stir the heavy cream and alcohol-free vanilla together, then pour into the dry mixture. Mix with a spatula just until the dough comes together; do not overmix.
- Turn the dough onto a lightly floured surface, knead very gently 2–3 times, and pat into a 1-inch-thick circle.
- Cut into 8 wedges and transfer to the prepared baking sheet, spacing slightly apart.
- Brush tops with the reserved tablespoon of cream and sprinkle with turbinado sugar if using.
- Bake 20–25 minutes, until golden brown at the edges. Cool on the sheet for 5 minutes, then move to a cooling rack.
- Whisk powdered sugar, milk, and alcohol-free vanilla until smooth. Drizzle over warm scones and serve.
Nutrition
Serving: 1sconeCalories: 260kcalCarbohydrates: 33gProtein: 4gFat: 13gSaturated Fat: 8gSodium: 200mgFiber: 1gSugar: 12g
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