strawberry scones with orange drizzle

★★★★★ 1
a recipe by
Lisa Foote
Castle Pines, CO

These are a delicious treat for breakfast or company! You can swap out the strawberries for blueberries or blackberries - or use them as a mix! These are light and delicate. This recipe can be easily doubled for 14-16 scones. Just make sure you mix these fast to keep the butter as cold as possible! Top with raw or turbinado sugar, or regular will work too. I have included an orange drizzle if you like a little sweetness on top of your scone!

Blue Ribbon Recipe

Get out the teapot or coffee maker... You'll want a bit of coffee or tea to go along with these delicious little scones. Super simple to make, they melt in your mouth. The outside has a nice crunch, while the inside is soft and airy. We loved the bits of strawberry throughout. And that orange drizzle is a must! It adds the perfect touch of sweetness. These do not puff up much while baking, so make sure not to roll the dough too thin or you'll have a flat scone.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 7-8
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For strawberry scones with orange drizzle

  • 2 c
    + 1 tbsp all-purpose flour
  • 1 Tbsp
    sugar
  • 1 Tbsp
    baking powder
  • 3/4 tsp
    salt
  • 1 1/2 stick
    butter, cold and diced
  • 2
    eggs, slightly beaten
  • 1 tsp
    vanilla extract
  • 1/2 c
    heavy cream, cold
  • 1/2 c
    strawberries, diced small
  • 1/2 tsp
    cinnamon
  • 1
    egg + 2 tbsp water or milk for egg wash
  • 2 Tbsp
    raw or turbinado sugar for sprinkling on top
  • GLAZE/DRIZZLE- OPTIONAL
  • 1/2 c
    powdered sugar
  • 1-2 Tbsp
    orange juice, fresh

How To Make strawberry scones with orange drizzle

  • 1
    Preheat oven to 400 degrees F. Cover a large baking sheet with parchment paper, set aside. I use baking stones so sometimes I skip the parchment, but if it's easier for you or you don't have non-stick pans, I would suggest it.
  • 2
    In an electric mixer with paddle attachment, mix 2 cups flour, 1 tbsp sugar, baking powder, cinnamon, and salt until combined. Blend in cold butter at LOW speed and mix until butter is in pea-sized pieces.
  • 3
    Combine eggs, vanilla, and heavy cream. Quickly add to flour mixture. Combine just until blended - do not over mix.
  • 4
    In a small bowl, toss strawberries in 1 tbsp flour. Add to dough and mix up quickly - but do not over mix. Dough may be sticky.
  • 5
    Turn out onto a well-floured board and flour your hands and rolling pin. Roll dough to 3/4 inch thickness. Using a 4-inch cutter, cut scones in either squares or circles. Then cut those in half.
  • 6
    Place cut dough on the prepared baking sheet.
  • 7
    In a separate bowl: Combine 1 egg and 2 tbsp water or milk to make an egg wash. Lightly brush the dough with the egg wash. (I prefer no egg wash on mine and the sugar sticks fine.)
  • 8
    Sprinkle with sugar on the top.
  • 9
    Bake for 20-25 minutes until outside edges are crisp and the color is light golden brown. Oven times may vary so keep an eye on them in the last 5 minutes or so. Cool scones 10 minutes before topping with drizzle.
  • 10
    Glaze/Drizzle: In a small bowl, combine the powdered sugar and OJ - enough OJ to make a thin glaze. Drizzle with a fork over partially cooled scones. Serve warm!
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