Monday, February 28, 2011

Orange Glazed Strawberry Scones

Infomercials are the devil. I'm convinced of it. They target those who are weak willed like myself. Sure, I could have blamed the impulsiveness of my purchase on the Nyquil (It impaired my judgment I swear), but I have no discipline when it comes to getting things I must have and can't live without. That being said, I received the Brazilian Butt Lift Workout DVDs in the mail a few days ago. If soreness is any indication of product effectiveness, consider it highly effective! 3 workouts in and I'm unable to walk or climb stairs without whimpering. It's definitely a booty kicker.

In other news, I made scones that Mr. Incredible proclaimed as "...the best thing you have ever baked." That's quite a statement. After the first bite, I agreed. After scarfing down the 2nd scone I totally believed it. These were the best things ever. EVER.

I modified the recipe from Ina Garten's Cranberry Orange Scones recipe. The resulting scones are tender, moist and sweet. The strawberries cooked down giving it a sweet jam like taste. Feel free to substitute your favorite fruit in place of strawberries (blueberries, cherries, cranberries, peaches would be yummy).

Orange Glazed Strawberry Scones
Adapted from Ina Garten's recipe

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 tablespoon grated orange zest
  • 1 stick cold unsalted butter, grated
  • 1 large egg, lightly beaten
  • 1/2 cup cold heavy cream
  • 1 cup diced strawberries
  • 1 egg beaten with 2 tablespoons water or milk, for egg wash
  • 1/2 cup confectioners' sugar
  • 4 teaspoons freshly squeezed orange juice


Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 2 cups of flour, 1/2 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed. Combine the egg and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy.  Add the strawberries to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.

Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.


  1. MMM!!! I have been looking for a Strawberry Scone recipe for months! This one looks to be it... nicely done!!

  2. wow, those look amazing! most scones end up dry and brittle but those look quite the opposite. i bet they'd be good with some chocolate chips and orange zest!

  3. These scones are gorgeous! I absolutely believe that they are the best things ever and I haven't even made them yet.

    All you need now are some Pajama Jeans to show off your new butt. (I, too, am a sucker for infomercials. The first ASOT product I ever bought was Nads.)

  4. I'll have to try this one, too. The only risk might be that I'd drink all the orange-y glaze before I get any on the scones. Amazing.

  5. mmmmm that glaze looks amazing! Beautiful scones.

  6. Wow. Those DO look absolutely delicious! I love the bright color from the strawberries. Definitely a nice herald to Spring! :-p

  7. Oh, gosh, Christa...these must be fabulous!!!

  8. Strawberries make scones so tasty and moist! I love them.

  9. I want to make these now. They look amazing. Thanks for the recipe

  10. Christa Rose, you are invited! --- Knapkins is launching July 2011. Based on your contribution to the foodie websphere, has been selected as a featured food blog. We'd would love to showcase your favourite entries and photos on our site. We have already uploaded 14 of your blog photos with links back to drive more traffic to your website. The best part: IT IS FREE. To give us permission to publish these 14 photos, please click your special link. Christarose

  11. Love these scones! They're moist and they've become my go to recipe for guests and to take to friends. I use blueberries instead of strawberries because I've got home grown blues but I'm sure they're great with any berry. I've even adapted the recipe--less sugar and add cheese for a perfect savory scone. Thanks Christa Rose for a keeper recipe!

  12. I just made some and my pastry dough came out a little soggy! it wasn't hard enough to roll out and cut out so I put them in a muffin pan

    any suggestions?

  13. Sorry they turned out soggy for you. I would adjust and add a tablespoon of flour and add more if needed until it's workable. This dough should be soft, but not sticky.

  14. Thank you so much!!! These are incredible. I usually make cranberry orange scones, but I had fresh picked strawberries to use. I substituted french vanilla yogurt for the heavy cream because I didn't have any on hand. I can't wait to have one with a cup of coffee!


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