Ohhhh EMMM GGGGEEEE make this Strawberry Scones Recipe and make it today! I absolutely love scones, but I always feel like man I wish they were just a touch sweeter. Well, since I’m in control that’s exactly what I did and they were perfect for my taste buds! I was able to add a little more sweetness by simply tossing the chopped strawberries with a few tablespoons of sugar just to ensure my sweet tooth was properly satisfied!
This year I made a promise to myself to bake more and everything that I bake, including these Strawberry Scones, is always so much easier than I remember. Either you love baking or your hate baking, and if you are a hater like me I encourage you to get in the kitchen and get after it, because you will be amazed at how easy it really is.
This recipe was such a simply combo of Bob’s Red Mill® Organic All-Purpose flour, some sugar, butter, eggs and milk. I mean if you just did that then you’ve got scones, and from there you can add anything in you’d like. For me strawberries are in season so why not?
I really cannot encourage you enough to make these, they are really delicious, easy to prepare, and bake in 20 minutes, it’s a win-win! Big guy below for pinning 🙂
Strawberry Scones Recipe
For the Scones:
- 3 cups of Bob’s Red Mill® All-Purpose Flour
- 1/2 cup of sugar
- 1 tablespoon of baking powder
- pinch of Kosher salt
- 1 cup of roughly chopped fresh strawberries mixed with ¼ cup of sugar
- 2 eggs
- ½ cup of whole milk
- 1 stick of ice cold unsalted butter shredded on a cheese grater
For the Egg Wash:
- 1 egg
- 1 tablespoon of whole milk
For the Glaze:
- 2 tablespoons of whole milk
- ½ cup of sifted powdered sugar
- zest of 1 lemon.
Preheat the oven to 375°
In a large bowl mix together the flour, ½ cup of sugar, baking powder, salt and butter until completely combined.
In a separate medium sized bowl whisk together the eggs and milk and pour it into the dry ingredients bowl along with the strawberries and mix together with a fork until it is combined to form a dough.
Form the dough until it makes a large disk about 1 inch thick and cut it into pie slices and place them on a sheet pan lined with parchment paper.
In a small bowl whisk together the egg and milk and brush the top of each scone with the wash to help brown.
Place the sheet pan in the oven and bake for 20 to 24 minutes or until they are golden brown on top and cooked in the middle.
Let them cool completely before serving.
While they are cooling whisk together the milk and sifted powdered sugar in a small bowl until combined and drizzle on top of the scones along with some fresh lemon zest. Enjoy!