Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 3/4 cup fresh strawberries, hulled and chopped
- 1/2 cup whole milk (plus extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons milk or lemon juice
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the Butter:
- Add the cold butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Add the Strawberries:
- Gently fold in the chopped strawberries, being careful not to overmix.
- Mix Wet Ingredients:
- In a separate bowl, whisk together the milk, egg, and vanilla extract.
- Combine and Form Dough:
- Pour the wet ingredients into the dry ingredients and mix until just combined. The dough will be slightly sticky.
- Shape the Scones:
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Cut the dough into 8-10 squares or triangles.
- Bake:
- Transfer the scones to the prepared baking sheet. Brush the tops with a little milk for a golden finish. Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Glaze (Optional):
- Allow the scones to cool on a wire rack. If desired, mix the powdered sugar with milk or lemon juice to make a glaze and drizzle over the cooled scones.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
Nutrition
- Serving Size: 8 scones
- Calories: 250 kcal
- Fat: 12g
- Carbohydrates: 30g
- Protein: 4g