Strawberry Scones-oh my!

I just made these for A’s 8th birthday party sleepover (A.K.A. stay-awakeover). The girls were great-so much fun and so chatty! Girls are way more fun than boys to have a sleepover party with: Nails, pinata, jewelry making, late night giggling.

Anyways-had to share this recipe. They REALLY taste like strawberries-like the fresh ones I used to consume on the drive home from Oxnard growing up. I doubled it and they were delish. I also patted the dough out (in two separate batches) a lightly floured parchment lined baking sheet into a round shape, scored them with my bench scraper to form pie-like slices and baked them up (instead of dropping them onto a cookie sheet with my cookie scoop like the recipe says). They looked much more sconey that way. I also did not use the fancy Fiori item.

For recipe with step-by-step photos click here.

For text/printable recipe (note you can change it from weight to volume-tada!!) click here.

Or, here it is right below for laptop recipe baking right from your kitchen : )




These tender scones, studded with fresh strawberries, sport an unusual glaze. Based on granulated sugar rather than confectioners’, and tinted gold by a very high percentage of vanilla, the topping gives the scones a delicately crunchy finish. They’re the perfect vehicle for a dollop of double Devon cream and a dab of jam — strawberry-rhubarb, please.


  • 1/2 cup diced fresh strawberries
  • 1/4 cup granulated sugar
  • 2 tablespoons half & half or light cream
  • 2 cups King Arthur Unbleached All-Purpose Flour or Perfect Pastry Blend
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 6 tablespoons cold butter, cut into pieces
  • 1 large egg
  • 2 teaspoons vanilla extract
  • a few drops Fiori di Sicilia, optional
  • 2/3 cup diced fresh strawberries


  • 3 tablespoons sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon water


1) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets, or a full-size or mini-scone pan.
2) To make the scones: In a blender or food processor, process 1/2 cup of the strawberries with the sugar and half & half or cream until the mixture is smooth. Set it aside.
3) In a large bowl, whisk together the flour, salt, and baking powder.
4) Work in the butter, using a mixer, your fingertips, a fork, or a pastry blender; the mixture should be unevenly crumbly.
5) In a separate bowl, whisk together the strawberry/cream mixture, the egg, the vanilla extract, and the Fiori.
6) Add this mixture to the dry ingredients, stirring until the dough just barely starts to come together.
7) Add the 2/3 cup diced strawberries, gently folding them in; the dough will be quite sticky.
8) Drop the dough by heaping tablespoonfuls onto the prepared baking sheets; each scone should be about the size of a golf ball. A tablespoon cookie scoop is exactly the right size for this task.
9) Or divide the dough among the compartments of the scone pan of your choice.
10) Make the glaze by stirring together the sugar, water, and vanilla until smooth. Drizzle some atop each scone.
11) Bake the scones until they’re just beginning to turn golden brown around the edges, 15 to 16 minutes (on a baking sheet or in a mini-scone pan), or 18 to 20 minutes (in a standard scone pan). Break one scone open, just to be sure; they should be moist (but not gummy) at the center.
12) Serve scones warm. Or allow them to cool completely, and store airtight at room temperature. Just before serving, reheat very briefly in the microwave, or for 5 to 10 minutes, tented with aluminum foil, in a preheated 350°F oven.
Yield: 8 to 18 scones, depending on size.

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