Strawberry Scones with Vanilla Bean Glaze
I made these delicious strawberry scones with vanilla bean glaze because I had some strawberries and heavy cream in the refrigerator that both needed to be used up. The scones were easy to make, smelled AMAZING while they baked, and put huge smiles on my kids’ faces. I was going to make a regular glaze but decided to throw in the seeds from half a vanilla bean and it made these scones extra special. My kids both loved the scones and they are looking forward to having another one for dessert tonight.
How to Make Strawberry Scones with Vanilla Bean Glaze
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Sift the dry ingredients together into a bowl. Using a pastry cutter or 2 forks, cut in the butter until the mixture looks like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together until just mixed; do not overwork the dough. Fold the diced strawberries into the dough.
Press the dough onto a lightly floured surface and form into a rectangle. Cut the rectangle in half then cut the pieces into half again, giving you 4 squares. Cut the squares in half on a diagonal to give you a triangle shape.
Carefully place the scones on the prepared baking sheet then brush the tops with a bit of heavy cream. Sprinkle the top of each scone with a bit of turbinado sugar.
Bake for 15-20 minutes or until golden brown. Remove from the oven and allow the scones to cool on the pan for 10 minutes before transferring them to a cooling rack set over parchment paper.
Make the vanilla bean glaze by cutting the vanilla bean pod in half with a knife. Split one-half of the bean lengthwise then using the back of the knife, scrape the inside of the vanilla bean pod to remove the seeds. Combine the powdered sugar with the scraped vanilla bean seeds and heavy cream in a small bowl. Whisk until very creamy and smooth. Add a bit more heavy cream if it’s too thick.
Drizzle the vanilla bean glaze over the top of each scone and serve. Enjoy.
Ingredients
Strawberry Scones
- 2 cups flour
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp sugar
- 5 tbsp unsalted butter, cold & cut into small pieces
- 1 cup heavy cream, plus more for brushing on top
- 1½ cups strawberries, hulled & diced
- 1 tbsp turbinado sugar
Vanilla Bean Glaze:
- 1 cup powdered sugar
- ½ vanilla bean, split & seeds removed
- 3-4 tbsp heavy cream
Instructions
Strawberry Scones:
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Sift the dry ingredients together into a bowl. Using a pastry cutter or 2 forks, cut in the butter until the mixture looks like coarse crumbs.
- Make a well in the center and pour in the heavy cream. Fold everything together until just mixed; do not overwork the dough. Fold the diced strawberries into the dough.
- Press the dough onto a lightly floured surface and form into a rectangle.
- Cut the rectangle in half then cut the pieces into half again, giving you 4 squares. Cut the squares in half on a diagonal to give you a triangle shape.
- Carefully place the scones on the prepared baking sheet then brush the tops with a bit of heavy cream. Sprinkle the top of each scone with a bit of turbinado sugar.
- Bake for 15-20 minutes or until golden brown. Remove from the oven and allow the scones to cool on the pan for 10 minutes before transferring them to a cooling rack set over parchment paper.
Vanilla Bean Glaze:
- Make the vanilla bean glaze by cutting the vanilla bean pod in half with a knife.
- Split one-half of the bean lengthwise then using the back of the knife, scrape the inside of the vanilla bean pod to remove the seeds.
- Combine the powdered sugar with the scraped vanilla bean seeds and heavy cream in a small bowl.
- Whisk until very creamy and smooth. Add a bit more heavy cream if it's too thick.
- Drizzle the vanilla bean glaze over the top of each scone and serve. Enjoy.
Wonderful! They are great for both breakfast or afternoon tea :-))
look so beautiful Pam! xo
I would love to have these scones for breakfast.
I want these for breakfast!!
These scones were delicious! I took some instructions from Cooks Illustrated in making other scones before and it worked out perfectly. I took the dry ingredients and put in the food processor to blend lightly. I cut the butter in tiny cubes and scattered them on top of the dry ingredients and pulsed 10 times. Removed the product from the food processor and continued on with your recipe. It worked beautifully and the scones were wonderful! Thank you for sharing this recipe!
Mary Lou,
I’m so glad you liked them! Great tips from Cooks Illustrated.
-Pam