Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 8 tablespoons unsalted butter, frozen
- 1/2 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 2/3 cup diced fresh strawberries
- 3 tablespoons unsalted butter, melted
- 1 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract (for glaze)
- 4 to 6 teaspoons milk
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Grate frozen butter into the mixture and combine until crumbly.
- In another bowl, whisk sour cream, egg, and vanilla.
- Add wet ingredients to dry and mix gently until dough forms.
- Fold in diced strawberries carefully.
- Transfer dough to a floured surface, shape into a 7-inch circle about 3/4 inch thick.
- Cut into 8 triangles and place on prepared baking sheet.
- Bake for 15–17 minutes until lightly golden.
- Prepare glaze by whisking melted butter, powdered sugar, vanilla, and milk until smooth.
- Drizzle glaze over slightly cooled scones and serve.
Notes
- Keep butter cold for best flaky texture.
- Avoid overmixing to prevent dense scones.
- Pat strawberries dry if using frozen.
- Let scones cool slightly before glazing.
- Use parchment paper to prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
