Description
There is berry flavor in every crumb of these lovely strawberry almond scones even if you don’t get a bite with an actual sliced strawberry in it.
Ingredients
- For scones
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/3 cup granulated sugar
- 1/4 teaspoon kosher salt
- 6 ounces (1–1/2 sticks) chilled unsalted butter, cubed
- 1 cup sliced strawberries
- 1 large egg
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- For glaze
- 1 cup confectioners’ sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Instructions
- Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
- In a large bowl, stir together the all-purpose flour, baking powder, granulated sugar and salt.
- Use a fork to cut the butter into the dry ingredients, until it resembles pea-sized clumps. You can also rub the butter and flour together with your fingers. Fold in the strawberries.
- In a small bowl, whisk together the egg, milk, vanilla extract and almond extract. Stir into the flour-butter mixture. The dough will turn into clumps. Then you can press it together.
- Drop the dough by 1/4-cup-full mounds on the sheet pans spreading 3 inches apart.
- Bake until golden brown, about 18-20 minutes.
- Cool the scones on a wire rack.
- For the glaze, whisk together the confectioners’ sugar, milk, vanilla extract and almond extract in a small bowl. Spoon the glaze over the scones. Let the glaze set before serving. (If the glaze seems too thick, add a little milk, and if it is too thin, add a little confectioner’s sugar.)
- Scones are best the day they are baked.
What delicious scones.
★★★★★
Do you think these would work with gluten free flour cup 4 cup)? Thanks!
Do you think this recipe would work with almond flour, flax egg and almond milk?
For milk, I prefer substituting oat milk in baking. I haven’t tried to make these with a flax egg or almond flour, but I do think both will really enhance the nutty flavor.