How to make Bakery quality Strawberry Scones at Home
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Every time I walk into one of those little coffee shops to get my necessary caffeine fix, I see the pretty pastries in the glass case and my mouth starts to water. And with spring just around the corner, the strawberry scones look particularly delicious. But if I get a treat, you know the munchkins are going to want a treat, too. So let’s bring the bakery home so we can share those red polka dot pastries with everybody!
get prepped- properly.
Don’t mess up your own flow! Gather your ingredients and group them by the order you’ll need them. That way when it comes time to mixing wet and dry ingredients, baking and glazing, you’re not running back and forth trying to keep things cold or hot!
Dry Ingredients
- 2 cups flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 tsp baking soda
- 1 tsp baking powder
- pinch of salt
Wet Ingredients
- 8 Tbs frozen butter, grated
- Heaping 1/2 cup chopped strawberries
- 1/2 cup honey vanilla greek yogurt
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 egg
- 2 Tbs heavy cream
Glaze
- 2 Tbs milk
- 1 cup powdered sugar
- 1/2 tsp vanilla
watch the tutorial
get mixin'- but not overmixin'
1. In a bowl, mix together all of your dry ingredients with a whisk. Set that aside and with the large holes of a cheese grater, grate your frozen butter. With a pastry cutter or two knives, cut your shredded butter into the dry ingredients.
- Why frozen? When it comes to pastries, the colder the butter, the butter. I mean, better! To achieve that flaky texture, the butter needs to be cold enough to create little pockets of air as it melts during the baking process. Frozen = Flaky
- Cutting dough? Again, we’re not mixing because we don’t want that butter to melt. We want chunky sand.
2. Wash, dry, and chop up your beautiful ruby red strawbs and toss those in with the dry ingredients. Pop that in the fridge while you whisk together all the wet ingredients in a separate bowl. Next, add the wet into the dry and mix gently with a spoon to begin incorporating. Switch to kneading gently with clean hands, just until everything is equally moistened.
- Wash and dry- wash is pretty obvious, we don’t need any extra dirt or critters. Dry, because we don’t want to add any unnecessary water to the mix.
- Mix, but not too much. We just want everything barely holding together, like my sanity, otherwise it will be tough and chewy. Still delicious, just not as light and flaky.
4. Start brewing a fresh pot of coffee- you’re gonna need it for when these come out of the oven. Then preheat the oven to 400*F. Bake the scones for about 15 minutes. While they’re baking, mix together your glaze. Once out of the oven, let rest for 5 minutes to allow them to continue to steam. Then drizzle liberally with your sweet glaze and eat as quickly as you can without getting a tummy ache!
- Scones are best eaten sooner than later because of their delicate structure. Keep them airtight in the fridge if you can’t eat them all right then and there.
- MAKE AHEAD? Make them up to the point where you shape into into a dough disc. Wrap in plastic wrap to keep air tight, then cut and proceed with the rest of the directions.
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Time for A happy Dance
Now you know how to make bakery quality desserts at home- for the kids, for your next girl’s day, or just because you need a little extra sweetness in your life!
And if there’s not enough to share, you can always share the recipe!
Are you a baker who wants to level up their content creation skills? I use The Canvas Lamp with wooden base for hands free shots.
AuthorgraciescakesDifficultyIntermediatePillowy scones with shiny ruby-like strawberries. Sweet and light and airy- everything a bakery scone should be, but made in your own home kitchen.
1. In a bowl, mix together dry ingredients with a whisk. Set aside
2. With the large side of a cheese grater, grate your unwrapped frozen butter. Add to dry ingredients and with a pastry cutter or two knives, cut in butter until the mixture resembles coarse sand. Put in fridge to keep cold.
3. Wash and dry strawberries, then chop into bite size pieces. Add to dry ingredient mixture, mixing gently with a spoon.
4. In a separate bowl, mix yogurt, 1 tsp vanilla extract, almond extract and egg, whisking until combined.
5. Add the wet ingredients to the dry and mix gently with a spoon. With clean hands, knead together until all ingredients are incorporated and a loose dough forms.
6. Shape the dough into a disk shape, no more than 1 inch thick. With a very sharp knife, cut into 8 triangles and place them on a parchment lined baking sheet.
7. With a pastry brush, brush the heavy cream on top of the scones. Place pan in the fridge to chill for about 20 minutes.
8. In the meantime, make your glaze by whisking together the milk, powdered sugar, and 1/2 tsp vanilla. Set aside.
9. Preheat the oven to 400*F. Bake for 15 minutes, then allow to rest for 5 minutes to allow to steam.
10. Drizzle with the glaze and enjoy!
Ingredients
Directions
1. In a bowl, mix together dry ingredients with a whisk. Set aside
2. With the large side of a cheese grater, grate your unwrapped frozen butter. Add to dry ingredients and with a pastry cutter or two knives, cut in butter until the mixture resembles coarse sand. Put in fridge to keep cold.
3. Wash and dry strawberries, then chop into bite size pieces. Add to dry ingredient mixture, mixing gently with a spoon.
4. In a separate bowl, mix yogurt, 1 tsp vanilla extract, almond extract and egg, whisking until combined.
5. Add the wet ingredients to the dry and mix gently with a spoon. With clean hands, knead together until all ingredients are incorporated and a loose dough forms.
6. Shape the dough into a disk shape, no more than 1 inch thick. With a very sharp knife, cut into 8 triangles and place them on a parchment lined baking sheet.
7. With a pastry brush, brush the heavy cream on top of the scones. Place pan in the fridge to chill for about 20 minutes.
8. In the meantime, make your glaze by whisking together the milk, powdered sugar, and 1/2 tsp vanilla. Set aside.
9. Preheat the oven to 400*F. Bake for 15 minutes, then allow to rest for 5 minutes to allow to steam.
10. Drizzle with the glaze and enjoy!
