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Strawberry Scones

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  • Author: Rebecca Neidhart
  • Total Time: 40 minutes
  • Yield: 8 large scones 1x


  • 2 cups (280 g) all-purpose flour
  • 1 1/2 cups (40 g) freeze-dried strawberries, crushed
  • 1/2 cup (100 g) sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1/4 cup (58 g) cold butter
  • 1/2 cup (60 g) sour cream
  • 3/4 cup  (6 oz.) whipping cream
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract

For the Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons whipping cream
  • 1/8 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • Sliced almonds


Line a large baking sheet with parchment paper or a silicone baking mat. Preheat the oven to 400°.

Prepare the freeze-dried strawberries by placing them in a zippered bag. Crush them with a rolling pin. Alternatively, you can use a small (clean) coffee grinder or food processor. You want them to be mostly powder with a few bits and pieces.

In a bowl, thoroughly whisk together the all-purpose flour, sugar, crushed freeze-dried strawberries, baking powder and soda, and salt.

Cut the cold butter into small cubes, about 1/2″, then cut it into the dry ingredients with a pastry blender or two knives. The texture should be like clumpy sand.

Pour the whipping cream into the flour and butter mixture, then add the sour cream and almond and vanilla extracts. Use a large fork or wooden spoon to stir it until the dough comes together . If there is any dry ingredients mixture not mixed in, use your hands to finish mixing the dough.

Once the dough is ready, place it on the parchment lined baking sheet. With a flat hand, press it into a disk about 3/4″-1″ thick, keeping it in a circle as you flatten it.

Spread the extra whipping cream over the top of the circle, then cut it into wedges. Sprinkle the top generously with a layer of sugar.

Bake the scones for 20-23 minutes, or until the edges are golden brown. If the scones look doughy in the center, use a knife to gently pry the tips apart and make sure they are baked through into the center.

Remove the baked scones from the oven and let them cool. Once they are cool, cut the wedges apart (they will have risen and baked together).

In a small bowl, whisk the powdered sugar, whipping cream, and extracts together until you have a smooth glaze that falls off a spoon. If you’d prefer a glaze that covers the top of the scones, add more whipping cream until you have that consistency.

Sprinkle sliced almonds over the top of the scones while the glaze is still wet.

The strawberry flavor will get stronger as the scones cool and sit, so they actually taste best when cool or the day after they’re made. Store them in an airtight container or bag, and they will stay fresh for up to 4 days.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Scones
  • Method: Baking