These elevated scones feature fresh California strawberries that have been tossed in balsamic vinegar and baked to golden perfection. The sugary tops are then finished with a creamy strawberry balsamic glaze making for the perfect addition to brunch or as an on-the-go breakfast. Recipe by Philip Lago and Mystique Mattai of Chef Sous Chef.
Strawberry and Balsamic Glazed Scones
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- Box grater
- Small sieve
- 1/2 cup salted butter cold
- 1 1/4 cups fresh chopped California strawberries
- 2 tsp balsamic vinegar
- 2 cups all-purpose flour + additional for dusting
- 1/4 cup sugar
- 4 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup heavy cream + additional for brushing
- 1 egg
- 1 tbsp demerara sugar
- 4 tsp heavy cream
- 1/2 cup icing sugar
- Pinch sea salt
- Preheat oven to 400°F. Grate the butter onto a plate and place in the freezer.
- Meanwhile, in a small mixing bowl, toss strawberries with balsamic vinegar and set aside. In a large mixing bowl, combine flour, sugar, baking powder and sea salt.
- Once the oven is preheated, remove the butter from the freezer and transfer to the large mixing bowl of dry ingredients. Mix with your hands, squeezing the butter with your finger tips until the mixture resembles very coarse sand. Add all but 2 tablespoons of the balsamic strawberries and toss until they are coated.
- In a large measuring cup, beat together the heavy cream and egg. Add to the dry ingredients and gently mix with a wooden spoon until it comes together.
- Turn the contents of the bowl onto a clean, lightly floured surface. Form the dough into a disc about 1 1/4 inches thick. Cut 2 1/2 inch rounds out of the dough and place on a large baking sheet, ensuring there is at least an inch between scones. Reform the remaining dough and cut additional rounds until all the dough is used up.
- Brush the top of the scones with heavy cream and sprinkle with Demerara sugar. Place in the oven and bake for 20 to 22 minutes, until lightly golden and puffy.
- While the scones are baking, make the glaze. Place the reserved balsamic strawberries in a sieve placed over a small bowl and mash until there is about 1 tbsp in the bowl. Add cream and icing sugar and whisk until completely smooth. Season with just a small pinch of sea salt.
- Once the scones have finished baking, transfer to the cooling rack. Drizzle with glaze before serving
Leftover scones can be stored in the fridge and should be eaten within two days.