Strawberry Scones are perfect for Mother’s Day or a Spring brunch. These light, flaky scones are paired with a Rosewater Glaze for an extra splash of spring!
I’ve become obsessed with scones lately. I recently had one of the best scones I’ve ever had in my life from Tartine Bakery. It was a savory scone filled with bacon, cheddar and scallions. I’ve been dreaming about that scone ever since and I’m working on recreating it. In the meantime, I’ve been playing around with scone recipes and fruit. The key to tasty scones are making them flaky and closer to a biscuit but not quite there yet. So, I tried a few different recipes and have come up with a pretty dang good recipe. Sally’s Baking Addiction has the best I can find. I used her Lemon Blueberry Scone recipe as a base and tweaked from there.
And, during this lovely recipe testing, I took one for the team. Okay, well, I’ll just confess: I’m a bit clumsy–especially when I wear my glasses. So, it’s probably less about taking one for the team as it is me just majorly injuring myself by tripping and burning myself.
But, it was kind of worth it? Because I saved the scones and they are DELICIOUS.
Now, let’s talk rosewater. I love rosewater. My mom isn’t a big fan. She tried one stronger, earlier version and asked me if I had perfume on my hands. I thought it was delicious but I figured I would tone it down a bit on the final recipe. Rosewater, just like all floral flavors, is very delicate. If it’s your first time using rosewater, put in half of what’s called for and taste it first. If you are comfortable and feel like you can handle it, use the whole amount in the recipe. And, if you are a rosewater lover like me, feel free to add just a little more. And, if you don’t like rosewater but love strawberry scones, replace the rosewater with vanilla. There are a lot of options!!
Mother’s Day is just a few days away. You can easily make these scones for her on Sunday morning. They take just 30 minutes and are totally worth it. Just don’t trip!!
- 2 cups all-purpose flour, plus more for hands and work surface
- 1/2 cup sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted cold butter
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
- 1 cup powdered sugar
- 3-4 tbsp whole milk
- 1/2 tsp rosewater extract
- Preheat the oven to 400 degrees. Place a silicone baking mat onto a standard baking sheet and set aside.
- Mix together the dry ingredients (flour, sugar, baking powder, and salt). Grate the butter into the bowl and mix together with a pastry cutter or your hands.* Mix them together until it has a course meal consistency. Set aside momentarily.
- Whisk together the wet ingredients (cream, egg, and vanilla) in a small bowl.
- Pour half of the wet mixture into the dry ingredients and fold together. Once incorporated, mix in the rest of the wet mixture and mix together. Don't overmix--just mix until they are fully incorporated.
- Fold in the strawberries.
- Work the dough into a ball using floured hands and move to a floured surface. Pat into an 8in disc. Cut into 8 pieces.
- Place them onto the baking sheet, spacing them out 1 1/2-2 inches apart.
- Bake for 20 minutes or until the toothpick comes out clean.
- While the scones are baking, whisk together the ingredients in a medium sized bowl.
- After the scones are done baking, let them cool for about 5 minutes. Then drizzle over the icing over the scones. Enjoy!
- *I used my hands!