We are knee-deep in strawberry season here and, honestly, it’s one of my favorite food seasons! We’ve already been picking twice, and I’ve put up a batch of jam and a batch of pie filling. We’ve been eating strawberries every day – and I’ve been trying some new strawberry goodies.

These strawberry scones are an adaption of my favorite savory scone recipe. They’re not too sweet, and absolutely perfect with a cup of tea. And, they’re my kick off recipe for this year’s #BrunchWeek!

Jump to:

• Welcome to #BrunchWeek
• More #Brunchweek Recipes
• Ingredients
• Directions
• Recipe

Welcome to #BrunchWeek!

Welcome to #BrunchWeek 2020 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This is our 8th year of #BrunchWeek and while it is a little different this year, 22 bloggers are excited to share all our favorite Brunch recipes. We have a huge variety including French toast, danish, waffles, pancakes, hash, fruit salad, cocktails, mocktails, vegan, keto, and plenty of desserts! We hope you enjoy all our Brunch recipes!

Monday #BrunchWeek Recipes

Beverages Recipes

• Easy Peach Frosé by Love & Confections
• Healthy Banana Smoothie by Simply Healthyish Recipes

Bread, Grains, and Cereal Recipes

• Blueberry Bread Pudding by Big Bears Wife
• Buttermilk Waffles by The Redhead Baker
• Chocolate Banana Muffins by The Mandatory Mooch
• Cinnamon Crunch French Toast by The Nifty Foodie
• Double Chocolate Banana Muffins by Family Around the Table
• Pear Chocolate Chip Sourdough Muffins by Caroline’s Cooking
• Sourdough Belgian-Style Waffles by Karen’s Kitchen Stories
• Strawberry Scones by Kate’s Recipe Box
• Vegan Anise French Toast by Happily Curated Chaos

Egg Recipes

• Bacon, Brie & Asparagus Quiche by Sweet Beginnings
• Breakfast Tostadas by A Kitchen Hoor’s Adventures
• Gyro Omelette by Cheese Curd In Paradise

Fruit and Veggie Recipes

• Duchess Potatoes by Amy’s Cooking Adventures
• Greek Broccoli Pasta Salad by Making Miracles

Meat, Poultry, and Fish Recipes

• Carolina Shrimp And Grits by Nik Snacks
• Everything Breakfast Pizza by The Spiffy Cookie

Dessert Recipes

• Keto Macarons by Keto Basic AF
• Lemon Macarons Recipe by April Golightly
• Pasta Frola (Argentinian Lattice Tart) by Tara’s Multicultural Table
• Sprinkle Biscotti by Hezzi-D’s Books and Cooks

Ingredients

For the strawberries:

• 1 cup sliced strawberries
• 1 Tablespoon sugar

For the scones:

• 2 and 1/2 cups + 1 tablespoon all-purpose flour, divided
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup + 1 tablespoon sugar, divided
• 1 stick unsalted butter, cold and cut into small pieces
• 1 large egg, beaten
• 1/2 cup full-fat sour cream
• 1/2 teaspoon almond extract

For the egg wash:

• 1 large egg, beaten
• 1 teaspoon water

For the icing:

• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• a few teaspoons milk

I love almond extract and think it adds such a nice depth of flavor to these scones! Sliced almonds on top would also be a fabulous addition.

If almond isn’t your thing, you can use vanilla extract instead – or skip the extract altogether!

Directions

1. Preheat the oven to 400 degrees. Line a baking pan with parchment.
2. Toss the strawberries with 1 tablespoon sugar in a small bowl and set aside.
3. In a large bowl, whisk together 2 1/2 cups flour, salt, baking powder, baking soda, and sugar. Cut in the butter until it forms a course meal.
4. In a smaller bowl, combine the egg, sour cream, and almond extract. Pour into the dry ingredients and mix until just combined. Fold in the strawberries.
5. Turn the dough out onto a floured board and work it into a round loaf shape. Using a pizza cutter or sharp knife, cut like a pie into 8 wedges.
6. Carefully transfer the wedges to the prepared baking sheet.
7. Beat together the egg and and water to make the egg wash. Brush over the scones.
8. Bake for 20-25 minutes, until golden brown.
9. To make the icing, Whisk together the powdered sugar, vanilla extract, and enough milk to make the icing thin enough to drizzle.
10. Let the scones cool slightly, then drizzle with icing.

We served these warm from the oven and they were so, so good! The scones themselves aren’t overly sweet – but then you get a bite with the sugar-coated strawberries and the balance is perfect!

Recipe

Strawberry Scones

Yield: 8 Servings

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Fresh strawberry scones are the perfect treat for summer brunch!

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Ingredients

For the strawberries:

• 1 cup sliced strawberries
• 1 Tablespoon sugar

For the scones:

• 2 and 1/2 cups + 1 tablespoon all-purpose flour, divided
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup + 1 tablespoon sugar, divided
• 1 stick unsalted butter, cold and cut into small pieces
• 1 large egg, beaten
• 1/2 cup full-fat sour cream
• 1/2 teaspoon almond extract

For the egg wash:

• 1 large egg, beaten
• 1 teaspoon water

For the icing:

• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• a few teaspoons milk

Instructions

1. Preheat the oven to 400 degrees. Line a baking pan with parchment.
2. Toss the strawberries with 1 tablespoon sugar in a small bowl and set aside.
3. In a large bowl, whisk together 2 1/2 cups flour, salt, baking powder, baking soda, and sugar. Cut in the butter until it forms a course meal.
4. In a smaller bowl, combine the egg, sour cream, and almond extract. Pour into the dry ingredients and mix until just combined. Fold in the strawberries.
5. Turn the dough out onto a floured board and work it into a round loaf shape. Using a pizza cutter or sharp knife, cut like a pie into 8 wedges.
6. Carefully transfer the wedges to the prepared baking sheet.
7. Beat together the egg and and water to make the egg wash. Brush over the scones.
8. Bake for 20-25 minutes, until golden brown.
9. To make the icing, Whisk together the powdered sugar, vanilla extract, and enough milk to make the icing thin enough to drizzle.
10. Let the scones cool slightly, then drizzle with icing.

Notes

These are best served the same day.