Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Strawberry Almond Scones

Strawberry Almond Scones

  • Author: Paige Adams
  • Prep Time: 15 minutes + cooling
  • Cook Time: 18-20 minutes
  • Total Time: 33-35 minutes + cooling
  • Yield: 18 scones 1x

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

Scale
  • For scones
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/3 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 6 ounces (11/2 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

  1. Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
  2. In a large bowl, stir together the all-purpose flour, baking powder, granulated sugar and salt.
  3. 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.
  4. 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.
  5. Drop the dough by 1/4-cup-full mounds on the sheet pans spreading 3 inches apart.
  6. Bake until golden brown, about 18-20 minutes.
  7. Cool the scones on a wire rack.
  8. 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.)
  9. Scones are best the day they are baked.