Orange Glazed Strawberry Scones
Tender scones made with fresh strawberries, bright orange zest, and finished with a sweet citrus glaze. A delightful balance of tart, buttery, and fruity flavor in every bite.
Servings
Ingredients
For the Scones:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 tablespoon finely grated orange zest
- ½ cup 1 stick unsalted butter, cold and grated
- 1 large egg lightly beaten
- ½ cup cold heavy cream
- 1 cup fresh strawberries diced
For the Egg Wash:
- 1 large egg lightly beaten
- 2 tablespoons milk
For the Orange Glaze:
- ½ cup confectioners’ sugar
- 4 teaspoons freshly squeezed orange juice
Instructions
Preheat the Oven:
- Begin by preheating the oven to 400°F (200°C). Line a standard baking sheet with parchment paper and set aside.
Prepare the Dry Mixture:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour, granulated sugar, baking powder, kosher salt, and orange zest. Stir briefly to blend.
Incorporate the Butter:
- Add the grated cold butter to the dry mixture and toss gently with a fork to ensure even distribution. Mix on medium-low speed until the texture resembles coarse crumbs, with visible pieces of butter no larger than small peas.
Combine Wet Ingredients:
- In a separate mixing bowl, whisk together the lightly beaten egg and cold heavy cream. Slowly pour the liquid mixture into the flour and butter blend while mixing on low speed until a soft dough forms. Avoid overmixing.
Add the Strawberries:
- Gently fold in the diced strawberries until evenly distributed throughout the dough. Take care not to crush the fruit.
Shape the Dough:
- Transfer the dough onto a lightly floured surface and shape it into a flat 8-inch circle. Using a sharp knife or a pizza cutter, slice the dough into 8 even wedges.
Prepare for Baking:
- Arrange the wedges on the prepared baking sheet, spacing them apart. In a small bowl, whisk together the remaining egg and milk, and brush the tops of each scone with this egg wash for a golden finish.
Bake the Scones:
- Bake in the preheated oven for 20 to 25 minutes, or until the tops are lightly browned and a toothpick inserted into the center comes out clean. Transfer the scones to a wire rack and allow them to cool for 15 minutes.
Prepare the Glaze:
- While the scones are cooling, whisk together the confectioners’ sugar and freshly squeezed orange juice in a small bowl until smooth and pourable.
Glaze and Serve:
- Once the scones have cooled slightly, drizzle each one with the orange glaze. Allow the glaze to set before serving.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure all other ingredients (such as baking powder and confectioners’ sugar) are certified gluten-free, as cross-contamination may occur with some brands. The texture may be slightly more delicate, but the flavor will remain just as delightful.