These strawberry scones are flakey and tender, studded with fresh strawberries!
Ingredients
4½ cups all-purpose flour
2 tbsp. baking powder
1 tsp. baking soda
2 tbsp. granulated sugar
1 tsp. salt
¾ cup butter, very cold/frozen
1 cup + 2 tbsp. buttermilk (or half and half), cold
2 eggs, divided, cold
1 tsp. vanilla extract
½ + ¼ tsp. almond extract
Turbinado sugar, for topping
1½ cups powdered sugar
2-3 tbsp. heavy cream or half and half
Instructions
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Set aside.
In a liquid measuring cup or small bowl, whisk together your buttermilk, one egg, vanilla extract, and ½ tsp. almond extract. Set in the refrigerator until ready to use.
Use a box grater to grate the butter and add to the flour. Mix to combine, then add the strawberries and gently mix again.
Pour the wet ingredients into the dry ingredients and mix until just combine. Turn the mixture onto a floured surface and use your hands to shape it into a large, skinny rectangle. Use a bench scraper to cut the scones into triangles. Transfer the scones to 2 baking sheets lined with parchment paper.
Freeze the scones for 45 minutes.
When ready to bake, preheat the oven to 400 degrees. Whisk the second egg and brush the tops of the scones and sprinkle with turbinado sugar. Bake the scones straight from the freezer for 15-20 minutes until golden brown.
When cool, make the glaze. Mix together powdered sugar, remaining ¼ tsp. of almond extract, and enough cream or half and half to reach the desired consistency. Drizzle over the scones and enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/strawberry-scones/