Description
Bake delicious Kid-Friendly Strawberry Scones. This easy recipe is perfect for little bakers and picky eaters.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup fresh or frozen strawberries, chopped
- 1/2 cup milk (whole or 2%)
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: extra milk or egg wash for brushing
- Optional: coarse sugar for topping
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gently stir in the chopped strawberries.
- In a separate small bowl, whisk together the milk, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir with a fork just until the dough comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4 inch thickness.
- Cut the dough into squares, triangles, or use a round cookie cutter.
- Place the scones on the prepared baking sheet. Brush the tops with milk or egg wash and sprinkle with coarse sugar if desired.
- Bake for 15-18 minutes, or until golden brown and cooked through.
- Let cool slightly on the baking sheet before transferring to a wire rack.
Notes
- For tiny hands, cut the scones into smaller shapes.
- Frozen strawberries work well; do not thaw before adding.
- Do not overmix the dough; this makes tough scones.
- Serve warm with butter or cream cheese.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: ~250
- Sugar: ~10g
- Sodium: ~200mg
- Fat: ~12g
- Saturated Fat: ~7g
- Carbohydrates: ~30g
- Fiber: ~2g
- Protein: ~5g
- Cholesterol: ~40mg