Strawberry Scones with Vanilla Bean Glaze
Servings 8
Equipment
- Baking Sheet
- Wire Cooling Rack
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 it 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 1one half of the vanilla 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.