Small Batch Strawberry Scones
These small batch strawberry scones are soft and tender with crisp edges, full of strawberries and white chocolate and finished with a sweet glaze. The recipe makes four scones.
Servings: 4 scones
Equipment
Ingredients
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- 4 tablespoons salted butter - (½ stick/¼ cup) cold and cut into small pieces
- ¼ cup milk
- 1 large egg yolk
- ½ cup white chocolate chips
- ½ cup chopped strawberries
For the glaze
- ½ cup powdered sugar - sifted
- 2-3 tablespoons heavy cream
Instructions
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cut the cold butter into the flour mixture until it looks like coarse crumbs.
- In a small bowl, whisk together the milk and egg yolk.
- Pour the milk mixture into the flour mixture and stir until the dough just comes together.
- Gently fold in the strawberries and white chocolate chips.
- Turn the dough onto a lightly floured surface and knead it gently a few times.
- Shape the dough into a 5-inch round about 1 inch thick.
- Cut the round into 4 wedges.
- Place the wedges on the lined baking sheet.
- Bake for 12 to 15 minutes, until the scones are golden.
- Let the scones cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Whisk the powdered sugar and heavy cream until smooth, then drizzle the glaze over the cooled scones.
Video
Notes
Keep everything cold. Cold butter, milk, and egg yolk are what make the scones flaky, so keep them in the fridge until you need them. Warm butter melts into the flour too early and you lose the rise.
Cut the cold butter in small, or grate it. The recipe has you cut the butter into the flour in small pieces. Grating it on a box grater is a quicker way to get the same even spread, so use whichever is easier.
Use fresh baking powder and baking soda. Both fade over time and leave scones flat. To test baking powder, stir ¼ teaspoon into ½ cup hot water; it should bubble. To test baking soda, stir ¼ teaspoon vinegar into ½ cup hot water, then add ¼ teaspoon baking soda; it should fizz.
Don't overmix. Stir and fold just until the dough comes together. Overworking it makes the scones dense and tough.
Pat the round about an inch thick before cutting. That thickness helps the scones rise tall and bake through evenly.
Don't overbake. Pull the scones when the tops are golden, around 12 to 15 minutes. Any longer and they dry out.
Nutrition
Serving: 1scone | Calories: 414kcal | Carbohydrates: 61g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 89mg | Sodium: 313mg | Potassium: 250mg | Fiber: 1g | Sugar: 36g | Vitamin A: 506IU | Vitamin C: 11mg | Calcium: 124mg | Iron: 2mg
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