Fresh Strawberry Scones with Vanilla Bean Glaze
These Fresh Strawberry Scones with Vanilla Bean Glaze are tender, soft, and sweet! Tart Strawberries are folded into scone batter, baked, and drizzled with a delicious vanilla bean glaze.
Servings: 8 scones
Ingredients
For the strawberry scones:
- 2 cups cake flour
- 2 Tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 5 Tbsp cold butter cut in to small pieces
- 1 egg
- 3/4 cup heavy whipping cream
- 1/2 cup chopped strawberries
For the vanilla bean glaze:
- 1/2 cup powdered sugar
- 1 Tbsp cream
- 1 vanilla bean
Instructions
- For the scones:
- Preheat oven to 450 degrees.
- Add flour, sugar, baking powder, and salt to a food processor. Pulse a few times to combine, then add the butter. Pulse again until the mixture is combined - it will resemble sand.
- Add in egg and 3/4 cup heavy cream, pulse to combine. The dough will be pretty sticky.
- Remove blade from food processor, and fold in strawberries with a spatula.
- Turn dough out onto a floured surface. Knead lightly - you'll need extra flour for this! Form into a roughly 8-10 inch round. Slice in half, into quarters, then into eighths.
- Place scones on a baking sheet lined with parchment paper or a baking Silpat. Bake for 11 minutes, or until golden brown. Transfer to a cooling rack and cool completely before topping with the glaze.
- For the vanilla bean glaze:
- Add powdered sugar to a medium bowl. As you whisk, slowly drizzle in heavy cream until mixture is combined. Slice the vanilla bean in half and scrape the seeds out with the back of a paring knife. Add to the glaze and whisk to combine.
- Add glaze to a piping bag (a ziplock bag works fine too!), and snip a very small corner from the bag. Squeeze the glaze in a back and forth motion over each completely cooled scone.
- Scones will keep for 2 two days at room temperature. Refrigerating the scones will lengthen their shelf life, although the texture may be impacted. Best to enjoy within 2 days of making these!