These homemade scones are moist, delicious, and easy to make. Besides the farm-fresh taste, Seal the Seasons frozen strawberries are great in this recipe because they help keep the dough cold - which helps them rise better. While we're using Strawberries for this recipe, any Seal the Seasons product will work - so feel free to switch it up with our local Blueberries, Cherries, or Berry Blend. While the sugary glaze doesn't need to be refrigerated, if you feel uncomfortable about leaving them out, simply wait to glaze until serving.
1–2 Cups Seal the Seasons Frozen Strawberries
2 Cups Flour (plus extra for work surface and hands)
1/2 Cup Granulated Sugar
1 Large Egg
1/2 Cup Unsalted Butter (cold)
1 Tablespoon Baking Powder
1 Teaspoon Vanilla Extract
½ Cup Sour Cream
1 Tablespoon Lemon or Orange zest (optional)
Pinch of salt (optional)
Turbinado sugar (optional)
1 Cup Confectioner’s Sugar; 1–4 Tablespoons Cream or Milk
Preheat oven to 400F. Line a baking sheet with parchment paper.
In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, and salt.
Add the butter to the bowl and cut it into the mixture. You can use a food processor, but squishing it in with forks or your hands is perfectly acceptable and saves time. It’s ok if there are still a few small clumps of butter after mixing.
In a separate bowl, combine the egg, sour cream, and vanilla. Whisk until smooth.
Pour wet mixture over dry ingredients, and fold until just combined; don’t overmix. Dough will be wet and shaggy.
Fold in the frozen strawberries and zest (optional).
Sprinkle some flour over a clean work surface and lightly coat hands with flour.
Turn dough out onto floured surface and knead it into an 8-inch round (approximately). The dough will be very sticky, but if it’s too wet and you’re having trouble getting it to come together, just sprinkle with flour 1 tablespoon at a time until you can get it shaped into a round.
With a large knife, slice the round into 8 equal-sized wedges.
Using a spatula, transfer wedges to the prepared baking sheet and space them at least 2-inches apart. (Optional: sprinkle each wedge with a large pinch of turbinado sugar)
Bake for 15-20 minutes, or until scones are lightly golden and cooked through. A toothpick inserted in the center should come out clean or with a few moist crumbs.
Allow scones to cool while making the glaze.
In a small bowl, combine the confectioners’ sugar and cream (or milk). Whisk together until smooth. Adjust liquid ratio until desired consistency is reached. Evenly drizzle the glaze over the scones before serving.