Strawberry Scones burst with strawberry flavor, thanks to a secret strawberry ingredient! These scones, which are the perfect centerpiece to any homemade weekend brunch, will disappear in no time.
0 Line a baking sheet with parchment paper, and set aside.
Make the scone dough
2 Pulverize a 1.2 oz. bag of freeze dried strawberries in the food processor. Set aside. You may also use freeze-dried strawberry powder.
3 In a large bowl, combine [wprm-ingredient text="2 ½ cups all-purpose flour" uid="1"], [wprm-ingredient text="⅓ cup unsweetened freeze-dried strawberry powder" uid="2"], [wprm-ingredient text="¾ cup granulated sugar" uid="3"], [wprm-ingredient text="2 teaspoons baking powder" uid="4"] and [wprm-ingredient text="¼ teaspoon kosher salt" uid="5"].
4 With a dough blender, cut the cold, sliced [wprm-ingredient text="6 tablespoons unsalted butter" uid="6"] into the flour mixture. Once this is complete, the mix will be coarse crumbles and look a little like wet sand.
5 Gently fold [wprm-ingredient text="1 ¼ cups sliced strawberries" uid="7"] into the dough.
6 In a smaller bowl, combine [wprm-ingredient text="1 egg" uid="8"], [wprm-ingredient text="1 teaspoon pure vanilla extract" uid="9"] and [wprm-ingredient text="6 tablespoons milk" uid="10"], then mix well.
7 Pour the wet ingredients into the dry ingredients. Stir until just combined using a rubber spatula. It will be crumbly.
8 Turn the dough out onto a floured surface, and gently knead the dough into a ball, being careful of the berries.
9 Press the dough into a 13" x 4 ½" rectangle that is about 1" thick.
10 Using a dough scraper or a sharp knife, cut the rectangle into 12-16 triangles.
11 Transfer the wedges to a prepared baking sheet.
12 Make the egg wash. Combine [wprm-ingredient text="1 egg" uid="11"] with a little water and beat to combine. Brush the tops with the egg wash, then sprinkle [wprm-ingredient text="2 tablespoons turbinado sugar" uid="12"] on top of them.
13 Pop the baking sheet into the freezer for 15 minutes.
Bake the scones and make the glaze
15 While the scones chill, preheat the oven to 425°F.
16 When the scones are cold, transfer to the preheated oven. Bake for 20 minutes, or until the scones are a golden brown.
17 While the scones bake, prepare the glaze in a small bowl or the food processor where you pulverized the freeze-dried strawberries.
18 To make the glaze, combine [wprm-ingredient text="1 tablespoon unsweetened freeze-dried strawberry powder" uid="14"], [wprm-ingredient text="½ cup powdered sugar" uid="15"] and [wprm-ingredient text="2 tablespoons milk" uid="16"]. Whisk together until smooth. Set aside.
19 When the scones are baked and have cooled, drizzle with the glaze, and enjoy immediately.
