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Strawberry Scones | Bake to the roots

Strawberry Scones

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  • Author: Bake to the roots
  • Prep Time: 00:20
  • Cook Time: 00:20
  • Total Time: 01:00
  • Yield: 8
  • Category: Scones
  • Cuisine: Great Britain


Delicious scones with strawberries and vanilla glaze – almost too good to share ;)


For the scones:
2 cups (260g) spelt flour
1/4 cup (50g) brown sugar
1 tbsp. baking powder
1 tsp. lemon zest
1/4 tsp. salt
3 oz. (85g) cold butter
1 cup (240ml) heavy cream
1 tsp. vanilla extract
1 cup (130g) fresh strawberries, chopped
some heavy cream for brushing
1-2 tbsp. coarse brown sugar
For the glaze:
1 cup (130g) confectioners’ sugar
1/2 tsp. vanilla extract
1-2 tbsp. heavy cream


1. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set aside.
2. Add the spelt flour, brown sugar, baking powder, lemon zest, and salt to a large bowl and mix to combine. Add the cold butter in small pieces and cut with a pastry cutter* into pea-sized pieces. Add the heavy cream and vanilla extract and mix until a dough starts to form – do not overmix. Add the chopped strawberries and fold in. Be very gentle and do not mix much or the strawberries will be mushed. Transfer the dough onto a well-floured surface and shape into a round disk (about Ø 9 inches/23cm). Cut into 8 slices (like a pizza) and place on the prepared baking sheet. Brush the slices with some heavy cream and sprinkle with coarse brown sugar. Bake for 18-20 minutes or until the scones are golden brown. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely.
3. For the glaze mix the confectioners’ sugar with vanilla extract and some of the heavy cream – mix and add more heavy cream to thin out the glaze until it got a nice pouring consistency. Drizzle over the cooled scones and let dry. The scones are best eaten fresh but stay fine for several days in a box at room temperature.


Enjoy baking!