Strawberry Scones with Almond

5 from 1 vote

Strawberry Scones with Almond

There is berry flavor in every crumb of these lovely strawberry scones. They are fragrant with almond extract and vanilla extract mixed into the dough.

Prep Time20

Cook Time20

Cooling2

Total Time2 40

Course: Quick Breads & Muffins

Cuisine: British

Servings: scones

Author: Paige Adams

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, either fresh or frozen (do not thaw if frozen)
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 or pastry blender 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 cooled 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.)

Notes

You can make the dough up to 3 days in advance. Cover it and store it in the refrigerator.

Scones are best the day you bake them. You can store them in an airtight container at room temperature for 1-2 days. Warm them in a 300-degree oven for 5 minutes to get their texture back.

Scones can be frozen either unbaked or baked. For unbaked scones, scoop the dough onto a lined sheet and put them in the freezer. When they are frozen, they can be put in the same airtight container and frozen up to 1 month. Do not thaw unbaked scones before you bake them at 400 degrees F for 18-20 minutes.

Frozen baked scones can be kept in an airtight container up to 1 month. Thaw them in a 325-degree F oven for 12-14 minutes.

Do not freeze the glaze.

Instead of glaze, you can brush the tops of the portion out dough with milk and sprinkle them with coarse sugar before you bake them.

You can stir 1/4 cup thinly sliced almonds into the dry ingredients. You also could sprinkle the tops of the scones with almonds when you glaze them.

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